Plz tell me how to make crisp french fries?

Question

as one finds in McDonald, Wimpys etc. The recipe I had triied is make potato finger(raw) , dip them in salty boiling water and take out immediately after one minute or so, drain and let it cool so the potato fingers are dry. Fry the fingers in smoking hot oil. Take out after partially done. Fry in low flame after some time to make it crispy.

Answer 1

You have it backwards. Blanch you fries in 350 degree oil until not brown. Remove and drain. Increase oil temp to 375. Immerse until brown. Takes about a minute. That gives you a crispy fry with a nice center.

Answer 2

Sorry, it's true french fries will not stay crisp. I wish they would because I end up throwing so much away whenever I make them. I suggest to fry smaller portions of them and if they really are a big hit, then people will be willing to wait for the fries to come out nice and hot and fresh.

Answer 3

Anywho20 is right on,

it's a lower temperature first to make sure the fries are cooked through, and then drained (and they could potentially sit for hours if need be) and refried at a higher temperature just to get the outside crispy

Answer 4

my recipe is pretty much the same,except that i soak the raw potato fingers in salted cold water for about half an hour, drain & spread on a kitchen towel ,folded over to avoid discolouration,fry in batches exactly as you do.

Answer 5

It's my understanding for crisp fries, drop potato strips into a bowl of Cold water as you cut them. Pat dry, then fry.
Here's a different recipe for you...

"Garlic Fries" - 6 servings

3 lbs peeled baking potatoes; cut into 1/4"-thick strips
4 tsp. vegetable oil
3/4 tsp. salt
Nonstick cooking spray
2 tbsp. butter
8 garlic cloves; minced (about 5 tsp.)
2 tbsp. finely chopped fresh parsley
2 tbsp. freshly grated Parmesan cheese

Preheat oven to 400*.
Combine first 3 ingredients in large zip-top plastic bag; tossing to coat.
Arrange potatoes in single layer on baking sheet coated with cooking spray. Bake 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley and cheese to skillet; toss to coat. Serve immediately.

Answer 6

IZZATALY !!!!

The only way to prepare @ home that I know of without the benefit of Mac's R&D know-how.

Pls. refer to the following link also for the views / info on this subject:

Answer 7

I buy Ore-Ida Crispy type ^_^

Answer 8

I too make it the same way!

Answer 9

Thats how i do them !