Golden-Crispy Goodness: Tips to Make Perfect French Fries Every Time
When was the last time you chowed down a whole pack of restaurant bought french fries, and dreamed of making them perfectly at home? Guess what, this desire runs deep within all of us. There’s a reason why fast-food chains ace their quality of fries every time. They follow a set of tips that can be mimicked at home.
If you are a french fry connoisseur and aspire to make high-quality fries at home, that are cooked all the way through in the center and have a crispy, golden exterior then we have compiled a list of easy to execute tips for you.
Selecting The Best Potatoes For Frying
The first thing to consider when you tread the path of achieving frying excellence is buying the right potatoes. The general rule of thumb is to look for potatoes that have a high start content such as Russet potatoes.
Starchy potatoes have less moisture, which makes them perfect for frying. We recommend that you do not buy waxy potatoes like fingerlings. When these are put to frying, their high moisture content leads to evaporation and hollows out the interior of the french fry.
Cutting And Preparing The Potatoes
Cutting the potatoes by hand can be a daunting task. Not only does it consume a lot of time and labor, but the quality of every fry can never be ensured. Modern cooking tips suggest and we endorse that you get the best potato slicer that can guarantee the efficiency and consistency of cutting.
After cutting the fries, its time to dump them in a large bowl filled with cold water. This practice withdraws any excess starch from the surface and interior of the potato, allowing them to achieve a consistent exterior when fried.
Selecting The Right Frying Oil
Select a cooking oil that has a high smoke point, so that you can achieve hotter temperatures without the risk of burning your kitchen. Peanut, canola, and sunflower oil will do the trick.
Restaurants have a practice of using their oil for multiple fries, and we suggest that you do the same.
As oil is used numerous times for frying, its internal molecules break up, increasing the surface area of frying. This leads to a crispier french fry. However, storing oil requires diligence and care.
Once you are done frying, filter the oil for any remnants that can potentially make it rancid, collect it in an airtight container, and store in a cool dark place, preferably the refrigerator.
Fry Them Twice
When it comes to cooking the fries, going double is the right way. The first fry is done to cook the potatoes all the way through, therefore you should opt for a medium-low temperature, say 325F. Once the first fry is done, take out your french fries on baking tray lined with an absorbent kitchen towel and pat them dry.
Once they are dried, heat the oil to 375F and fry until golden brown and visibly crispy. Salt them generously and crunch away. With these tips, you are likely to become a french-fry expert!