2007-01-05 12:38:52 · 10 answers · asked by winterlotus 5 in Food & Drink ➔ Cooking & Recipes
Twice Fried French Fries
Yield: 6 servings
Canola, Peanut, Corn or other vegetable oil, for frying
2 pounds Oregon or Idaho baking potatoes
Salt
1. Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
Heat oil to 325 degrees F, (use a thermometer to measure this). While oil is reaching
temperature, peel the potatoes and cut into uniform sticks. As you go, put the cut
potatoes in a bowl of ice water to keep them from turning brown and to release some
of their starch.
2. Drain and dry the potato stricks thoroughly to keep the oil from splattering. Fry the
potatoes in batches so they are not crowded and the oil temperature does not drop
noticeably. Cook for 3-4 minutes until they are soft but not browned. Remove the
potatoes with a long-handled spider or perforated spoon strainer and drain on brown
paper sacks or if need be paper towels.
3. Bring oil back up to 375 degrees Farenheit. Return the potatoes to the oil in batches
and cook a second time for 3-5 minutes or until golden and crispy. Drain again on fresh
brown paper sacks or towels and then place in a platter or bowl lined with paper towels.
Salt to taste and serve immediately.
2007-01-05 12:43:37 · answer #1 · answered by Anonymous · 4⤊ 0⤋
Robin has the right answer. The term French fries actually refers to a cooking method. The first dip in the oil cooks them all the way through, and the second time makes them crispy.. I don't put mine in ice water, but that might be a good idea if you get all the water off before you put them back in the fryer.
The key thing is to use a thermometer and to have your temp's right each time.
2007-01-05 22:34:29 · answer #2 · answered by doug k 5 · 1⤊ 0⤋
dont disregard this answer until u read it through
the best way to get crispy chips is to buy chips that are intended to go very crispy and then follow the intructions
different ways of preparing chips create differing amounts of food solids vs. water and so if you deviate from the presecribed cooking instructions you will end up with less than perfect chips
ever go to a restaurant and get chips that were like cardboard on the outside yet hollow inthe middle, thats because they were too cheap to pay for industrial style chips from a distributor so they went to a grocery store and bought chips that were intended to be cooked in a home oven and then tried to deep fry them
trust me, get a crispy style fry and follow the instructions
2007-01-05 20:57:42 · answer #3 · answered by capollar 4 · 1⤊ 1⤋
Main thing is to not wash the starch off of the potatos after slicing. The starch is what makes a nice Kettle chip. Also make sure the slices are thin
Regular chips are washed good to remove the starch's and this is what makes the golden chip like a lays as to the darker more crisp Kettle chip
2007-01-05 20:49:21 · answer #4 · answered by myothernewname 6 · 0⤊ 0⤋
Blanche Them . AT least i think thats how its pronounced. but it means partially cook them ( about half ) then heat up the oil really hot and pop them back in for the last bit works a treat and use old potatoes too, new spuds are too "soapy" for chips.
2007-01-05 20:44:38 · answer #5 · answered by Bren0 3 · 2⤊ 0⤋
u leave them in the oven for 18 min until u c that they truly are crispy
2007-01-05 20:41:31 · answer #6 · answered by rebecca 2 · 1⤊ 0⤋
I cut my taters, then I soak them in water for about two hours. Pat dry with a towel before putting them in the oil.
2007-01-05 20:49:53 · answer #7 · answered by Mac D 2 · 1⤊ 0⤋
spray a pan and the fries and bake then!!! very crispy get the thin fries.
2007-01-05 20:46:08 · answer #8 · answered by Anonymous · 1⤊ 0⤋
if you mean like macdnalds or something, get a pan, put a lot of oil and drop the fries in!
2007-01-05 20:42:06 · answer #9 · answered by Henry Mak 1 · 2⤊ 0⤋
get your oil hot (350 degrees) and don't put too many in at a time.
2007-01-05 20:42:02 · answer #10 · answered by parental unit 7 · 1⤊ 0⤋