I have some Idaho Russet Potatoes. How can I make french fries?

Question

Every time I try, they always turn out soft and soggy. How can I make then more crispy? What am I doing wrong?

Answer 1

I love fries!! maybe to much, but after you take them out of the fryer place them on a paper towel so the grease soaks out of them, once that is done place them on a plate with your choice of condiment, (mine is mayo), and enjoy. Putting them in a place like the oven for to long makes them soggy. I usually make fries for my friends to enjoy, unfortunately once I get to them they are soggy like you said. Simplot.com has a lot of ideas for the potatoes they distribute throughout the world. The company I work for purchases them. I am a french fry fanatic. Hope this helps, if not.. I'll make some fries and enjoy for you..LOL

Answer 2

It depends on how much you are wanting you fix with this recipe. Just say you want to fix 5 servings. Use this below:

7-8 medium sized potatoes

Wash the potatoes and peel the peeling. When its white (inside of potatoe) slice thick slices like french fries. Do it with all potatoes. Then add some olive oil to a hot frying pan. Gently add the sliced potatoes into the hot pan. BECAREFUL it pops out so I suggest to wear a long sleeved old shirt because it does hurt..I know from experience. So continue to flip the fries with a spatula until they are golden brown. Remove them and put them on a plate that has a couple of paper towels over it to soak up the left over grease. Add salt and pepper (optional) to season. Then serve!

Hope I Helped!
Haley

Answer 3

When you cut up your taters, dry the fries really well on paper towels and pat them to make sure you get a lot of moisture out. For the first fry, do them at aroun 360 degrees until getting color and a little crisp. Drain on more paper towels, and crank the heat up to 380-400. Fry them in batches again. You will have nice crispy french fries and all the way done.

And season them the second they're out of the fryer! :)

Answer 4

What i like to do is nuke them whole, or use leftover baked potatoes. do not cut them while they are hot refrigerate over night cut into wedges or slices and fry them in hot oil 375 do a few at a time. Season with salt after you pull them out of the oil.
There is a place in NYC that just sell fries. They "TWICE FRY " them which is the traditional method. I am not familiar with the specifics but if you use the already cooked Idaho potato you will get excellent results.

Answer 5

Wash the spuds well! Cut lengthwise into thin strips, leaving the skins on. Soak the potatoes in salt water in the fridge for a couple of hours, then dry them on paper towels. Fry in small batches on 350 degree canola or other veg. oil. Fry once for 3 minutes and drain on paper towels. When all the potatoes are pre-fried drop them back into th hot oil in small batches for another 2-3 minutes til golden brown and drain again. Add salt or your favorite seasoning and eat 'em while they're hot!
This is how they make french fries at WI State fair. They are the BEST!
Enjoy!

Answer 6

If they're soggy, the oil isn't hot enough. Turn it up as high as it'll go, cut the potatoes really thin and fry them for the shortest possible time.

Answer 7

Try cutting them a little thinner and make sure before you put the fries in the oil that it is good and hot....otherwise they will get very soggy

Answer 8

After you cut your fries, par boil them, let them drain and dry throughly, then deep fry at a high temp drain the oil and season your fries. To avoid sogginess enjoy your fries immediatly after cooking them.

Answer 9

Fry them twice - the first time is to cook the inside, then let them drain a bit, and put them back in to crisp the outside.

Answer 10

i like to twice fry them. first time you cook the inside with a lower temp and the second time a higher temp to crisp the outside.