hw to make crispy french fries?

Answer 1

Let raw potatoes stand in ice cold water for at least a half-hour before frying in order to improve the crispness of French-fried potatoes. Dry potatoes thoroughly before adding to oil. Shread the potato pieces very thin & be certain that the oil becomes very hot before adding those potato chunks.& for best results fry them twice!! You can get the recipe from the second link mentioned.

Let them cool to room temperature on a rack between trips to the fryer

Answer 2

this is just lovely

"My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave."

* 2 1/2 pounds russet potatoes, peeled
* 1 cup all-purpose flour
* 1 teaspoon garlic salt
* 1 teaspoon onion salt
* 1 teaspoon salt
* 1 teaspoon paprika
* 1/2 cup water, or as needed
* 1 cup vegetable oil for frying

DIRECTIONS

1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Answer 3

I love cooking all sorts of things, its my hobby.

To make really good crispy french fries I just fry them initially when the oil is slightly hot and getting hotter, half way through I take them out and just let the OIL get really hot, when you see the OIL really hot, put all your fries in and let them in for a few minutes and take them out, really tasty and crispy fries come out.

Answer 4

Let's cover Fry Theory. Always apply the following 6 principles when making fries.
1. Remove Starch; rinse for 5 min and let sit in bowl of water for 1 hour (NA to frozen fries)
2. Remove Water and Water Vapor; completely dry your fries before cooking them, and when cooking them open the oven every 6 min to release vapor as you don't want to steam your fries which is opposite to crispy fries.
3. Use oil; the flavor is not in the potato. It is in the fat. Make sure you use a flavorful high temperature oil such as sunflower oil. Canola oil is healthy, high smoke point (good), but less flavorful. Olive oil has a poor smoke point; do not use or you will consume excess carcinogens and set the fire alarm hence high smoke point oil.
4. Maximize oil surface area to maximize flavor. Should make sense given that oil is the main flavor of good fries and the main ingredient to crispy fries.
5. Add acidity; bit of secret but good fries are usually more acidic. How to achieve this? Add vinegar to oil mixture :)
6. Add salt and spices and ensure they bind. As soon as you apply the oil, you apply the spices. So if you were covering a pan with your oil mixture, you would add the the spices prior to adding the potato to the pan; don't add spices after the crispyness; this is stupid as almost no spice will bind.

Other principles:
1. It is stupid to crook any kind of frozen fries in the oven as too many steps are required for perfection. Instead
cook those either in a pan with oil or in a fryer.
2. For non-frozen fries aka Homemade, make small slices about julienne thickness. Follow steps to remove starch and dry the fries. Then add oil mixture to pan, followed by spices followed by your spices. Cook at 450 Fahrenheit opening door every 6 min to release moisture. When you flip the fries, remove them completely from the pan, readd oil mixture and spices and then put the non crisp side of the potato down on the sheet, and finish cooking. When finished, you can slice each one into 2 so that you have a shape more akin to a fry.
3. Unless you intend to fry your fries with a fryer or in a pan with oil, then never cut your potato into traditional fry shape as it will increase exponentially the number of steps needed to cook them perfectly in an oven.

Now that is intelligent Fry Making.
Most famous error; cook without oil. "Cooking a fry without oil as to cooking a pizza without sauce" (My quote)

Answer 5

The 'correct' way to cook french fries is in the following manner (not the healthiest, though):

After peeling and cutting your potatoes, put them in ice cold water for at least 30 minutes.
Set your deep fryer to 300. When it's heated, put the fries in and let them cook for about 3 - 4 minutes.
Take them out, put them in a single layer on a pan and cool them in the refrigerator.
Turn your deep fryer to the highest setting possible and let it get hot.
Put your fries back in and cook them until they are done - about 10 minutes.

Answer 6

To make really crisp french fries, they must be cooked twice. Peel and slice your potatoes, soak in very cold salted water for one hour, remove and pat dry. Heat cooking oil to 325 degrees and cook the fries for about 2 min. Remove and let them cool to room temp. Re fry till golden, remove and season immediately. They will be crispy on the outside, moist and soft inside, and you won't get the brown look of fried fresh potatoes. Try leaving the skins on, I think they taste better.

Answer 7

After peeling your potato, wash the potato and cut the potato in wedges. You have to deep fried the potato wedges in large amount of hot oil.*The tip here is that you should add just few wedges in a large amount of oil. Then it will become crispy. And, never add salt before frying! Do it after frying all the potato wedges.

Answer 8

This is not a healthy way...but this sure makes them CRISPY! :)
Fry French fries twice to make them extra crispy.
Let them cool to room temperature on a rack between trips to the fryer.

Answer 9

i know your getting good ideas from all the fry connoisseurs...but working in a restaurant, all i can you is that old oil works best. it gets fries crispy and great flavor. if it's something you want on a regular basis, save your oil at home to re fry. have a hot oil before frying.

Answer 10

cut the potato in even finger shape,parboil it in salt water,starin it .half fry it.take out from oil.and when u need it fry till the golden in colour and crispy.