How do I make my french fries crispy?

Question

I'm just about to make some fries in my deep fryer. Just what can I do to make them crispy? They almost always come out mushy. Whats the secret? The way they are cut or something else?

Answer 1

Make sure your oil is at the correct temperature before putting the fries in. I heat mine at 375 degrees. My fryer has a light that will go out when it is the correct temperature.

Answer 2

Cut you potatoes into shape you want. Let soak in cold water for 30 minutes or over night however much time you have (this helps to remove excess starch from the fries). Drain VERY well and dry on paper towels or clean dish cloth. Heat oil. Take a small quantity of dried fries and put them into hot oil. Partially fry them, take them out just as they are beginning to turn golden, put on paper towels to drain and cool off. After they have cooled place them back into the fryer until nice and golden in color. Do this in small batches and you should have fries that are soft and fluffy inside and golden and crisp on the outside. Remember to season the fries right after they come out of the fryer the second time so the salt and whatever other seasoning will stick to them!

Answer 3

Try using red potatoes and cutting them into thin slices.
Red potatoes get crunchier when placed in a deep fryer or a skillet with oil.
If you don't have red potatoes, use regular potatoes or store bought french fries and leave them in longer.
They shouldn't come out mushy if the oil is hot enough and they are cooked for the appropriate amount of time.
Good luck.

Answer 4

A few things:
1) Make sure the oil is hot enough -- should be about 375 F.
2) If you've been cutting them fairly thick, try cutting them thinner. This will allow more moisture to escape, and gives them more surface area, which will make them more golden. Moisture (water) is the enemy of crispy fries!
3) If you like fairly thick fries, try crinkle cut fries. The crinkle cut gives them extra surface area, which again helps let moisture out and also makes them more golden and crispy.
4) If you're using frozen fries, try letting them thaw out a bit. This will let more moisture escape without having to overcook them.

Answer 5

Hotter oil
More time
Fewer fries in a batch (no crowding)
Cut them up thinner (no home fries)

Use a thermometer (stay in the 350-400 degree range) and a timer. Experiment with 4-6 at a time and record the results.

Answer 6

keep them in a little longer and try raising them temperature a little, don't be in too much of a hurry.

Soak potatoes in ice cold water for 1 hour at room temperature. Drain well and pat dry with paper towels.
Heat oil in deep fryer to about 370°.
Place potato strips in a single layer in deep fry basket; fry in hot oil for about 3 to 4 minutes, or until golden brown and tender.

Answer 7

Fry them at around 350 degrees till they are almost done...remove from the oil and let rest. Re-fry them at 375 for a few minutes. The double frying will make them very crispy, but not burnt.

Answer 8

after you peel potatoes (or remove from the bag) soak in warm water in a bowl for 10 minutes, drain and then continue to bake, fry, or saute. Works best with home fries with no breading. If you still have no luck just cook them longer on a lower heat as not burn the ouside

Answer 9

Cut them approximately 1/4 inch thick. Fry them for 2 min. at 375. Shake them and put them back in for another 2 min. Make sure you only fill the bin about a quarter of the way.

Answer 10

I have this problem myself. I never have figured out the "secret" to the deep frier so I cook mine in a skillet with a little bit of oil. Just leave them in a little longer once they start browning and..you have some really good fries..GOOD LUCK!