How do i make those french fries more crisp?

Question

I love to make french fries at home often . Is there any way to make them more crisp?

Answer 1

Let them sit on the counter for about 10 min after you cut them. They'll start to turn brown & look gross but that's what you want. Pat them with a paper towel to dry them off some.

Fry them twice. 1st batch is to just cook the fries & let them drain & cool a bit. They'll be soft & sticky.
Now fry them in 2 small batches to get crispy.

Of course you have trust you own judgement on how many to put in the fryer,you don't want any accidents.
Good Luck!

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

Use Russet potatoes. Cut to size and soak in a bowl of cold water for 30 minutes. Drain potatoes thoroughly, removing any excess water. In a fry pan, bring oil rto 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.

Answer 4

This is the perfect way to make crispy homemade fries. After you cut your fries parboil them in water with a little salt then drain and fry. Promise they will stay crispy. DON'T overboil only 2 or 3 minutes at a rolling boil.

Answer 5

before frying keep them in water and put some alum into that water and after 1 or 2 hours take the French fries out of the water and dry them and then fry them they will become crispy it will work and if no i will tell u some other way when i will find it

Answer 6

I don't know if you're doing this or not but I always put the cut potatoes in cold water for 1/2 hr or so to get the starch off. Rinse well, pat dry with paper towels and then fry at 375.

Answer 7

This is what I do. I don't have exact temps, but when I was younger I worked at Nathan's and they did it. Fry them in a lower temperature first. You want hot oil, but not to brown them right away. They will take on almost a translucent color. Remove them, place on paper towel and season with salt. Let them cool slightly while you turn up the heat. Then let them get brown and crispy and drain and reseason again.

Answer 8

Hey,i'm a great french fries lover..i like to eat them very much...
The best way to make them crispy is when you are peeling potatoes,peel them in thin slices and not the fat ones...OIL and Crispness Have No Connections as far as i know...This Would Help You Surely...please try it for once...

Answer 9

When making fries homemade the key to less soggy, more crispy fries is this; deep fry the potatoes till almost done, remove them, drain on papers towels, then freeze them. When frozen deep fry again till done. The fries will be crispier than if you only fried them once.

Answer 10

The way they cook them at the 'chip' wagon is probably what you want to do. They blanch them first in the deep fryer. ( cook partially ) Then let them cool and drain. Then deep fry again just before you want to eat them. Ever wonder why you can get your fries so fast at the chip wagon ? They will always have a bin of the "almost'' cooked fries ready to go.