What is the trick in making good french fries from raw potatoes??

Question

When we buy frozen fries they fry up in a short time and are crunchy (the way I like them), but when I make them from potatoes they are very wet and take forever to fry....Why? Thank You

Answer 1

Partially cook them in the microwave before you cook them. The trick is to get them cooked but no so cooked you cant cut them. When you fry them, the outside will be crispy and the inside wll be soft.

Answer 2

Definitely soak your cut potatoes in ice water first. Allow about one hour. Then rinse off the starch. Fry them in hot oil or Crisco twice; allowing at least a 20 minute rest between fries. Do not crowd the saucepan. The first is until they are called "blonde", about 5 minutes or so; then fry them on the second time about 5-6 minutes more, or until you have them the colour you like.

Answer 3

Peel & slice white potatoes. Soak them in salted ice water about 30 min. or so. Drain and dry with paper towels. Make sure they are good and dry before you drop them into hot vegetable oil. Make sure you are using at least 2 or 3 inches of oil and don't overcrowd the pan. Too many potatoes in a small pan will just sit there and sog, or burn.
Try dipping them in barbecue sauce instead of ketchup. It's gooood.

Answer 4

Put your potato strips into a bowl of ice water for at least 20 minutes. Blot dry thoroughly, then fry.
Here's a yummy 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 a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake for 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 5

I assume that you are talking about in a deep fat fryer. I make them all the time myself. I never buy them in them store.

Cut the potato the thickness that you want. Put them in a bowl of cold water for about 15 minutes or so. Towel dry, start dropping them off in the hot oil one at a time, up to about 10 cooking at one time. You can "stir" them around a bit it you want one time. But as soon as they "float" to the top, they are done. After I dip them out onto my plate, I sprinkle them with seasoned salt. And serve. You can also make potato wedges the same way as this.

Answer 6

Soak them in water for a 1/2 hour to remove the starch.

Answer 7

I do all of the above...soak for 20 minutes in salted water....
dry well on clean kitchen towel....make sure the oil is at the correct temperature.....and great fries will follow!!! I like malt vinegar on mine!

Answer 8

After you cut them, dry the potatoe juice using a towel, then bake them in the oven.

Answer 9

Chuck has it right, we call it double dunking or twice cooked, blanched in oil or water, cool then fry. Who brought the Thousand Island dressing, no fork, just fingers for me

Answer 10

I MAKE ALL MY FRIES HOMEMADE AND I USE A FRY DADDY ONLY WITH OLIVE OIL GOTTA WATCH HIGH CHOLESTERAL.
I WAS RAISED IN THE SOUTH WE MADE EVERYTHING HOMEMADE.