Thread: how to make homemade fries crispy??

Yes fry them say 1 minute or so. then pick the basket up. Let them drain. And in a few minutes drop them back down. and they turn out great. Used to do this years ago when I cooked in restaurants. Like 30 years ago.
Pete

My wife always seems to get them crispy. If you can get past the burned taste, I guess they are pretty good.

The quick way to crisp up home made fries is: 1. After they are cut up and washed place the fries in a bowl. 2. Mix 1/4 cup flour and 1/4 cup shore lunch (or your choice of a batter) together in a differant bowl. You can use just seasoned flour too 3. Lightly dust/sprinkle and coat the cut fries with the flour mixture. You just want to coat the fries. It doest take a lot. 4. Place the fries in a deep fryer untill golden brown. There you have it very crispy fries and seasoned too. Try it.

I'll throw my .02 in. After the tators are peeled and cut, try soaking them in water for thirty minutes or so. My belief is that it is the starch in potatos that causes them to be soggy. Soaking them in the water allows the starch to escape. This works fine around my house. We hardly ever use store bought fries and ours are crispy everytime. Good luck.

Originally Posted by REDBOAT

Try this... take what you cut, put in a bowl and mix them with some olive oil, then spread on a bakeing sheet and sprinkle garlic salt and peprika.. bake at 400 for 20 minutes or so.

Something similar........get the olive oil on them, and use Lowerys Seasoning Salt......simple, but fine....
Also, using Russet Potatoes, if available, makes a difference when frying french fries.......Supposedly, that's what McDonalds uses, and for fast food, I like their fries best.

And jstlovtofish, I've read that before about soaking before cooking.......but, never tried it.

the reason the fries are soggy is the starch content. there are no shortcuts to this so dont try. lol.
cut the potatos and put in the sink. fill sink with semi hot water. wash around with your hands. drain
at this point there should be white stuff on the sides of the sink. this is starch. wash it away. refill
sink with warm water and wash again. drain. refill sink with cold water and put a good amount of ice and left
them sit in ice cold water for at least 2 hours.preheat fryer to 300 degrees. take potatos directly from water
and let excess water drain. put in fryer for 4 minutes. this is blanching the potatos. take out after 4 minutes and
lay them out on a cookie sheet. let them cool all the way down in the frig. these are good for a couple of days from
this point. to serve. cook blanched fries in fryer at 375 degrees for 5 minutes. these are the perfect fries after you salt them
the trick is to get the starch out so you can cook the potatos longer without them turning brown! alot of labor, but great product!

Originally Posted by UTFAN

I have purchased a industrial sized french fry cutter....now what? From everything I see if you just throw them in the fryer, you get soggy/oily fries. I have been told to soak them in cold water before frying to prevent them from browning prematurely. Any help is appreciated.

To get fresh and crispy fries try this.

-Wash spuds(taters) and cut up.
-Rinse in fresh water repeatedly , until you get most of the excess starch out.
- Par-fry (half cook)all your potatoes, Place in a big bowl with paper in bottom to soak up oil and moisture, you can hold the fries several hours liek this.
-fry them up till golden brown and your fries will get crisp and stay crispy!
I guess removing the excess moisture helps keep em crispy!
Good luck and don't eat more than u can lift!!

I cut mine into smaller slices. This may not be the shape that you're after. I cross cut smaller potatoes, and half the bigger ones lengthwise. Fry in veg. oil at 360 until brown. I can make "chips" like that without burning.

Between Shiloh Red and Allen they have nailed it...The key is frying twice! I would stick to Allen's recipe and you will nail it too!

Originally Posted by allen

the reason the fries are soggy is the starch content. there are no shortcuts to this so dont try. lol.
cut the potatos and put in the sink. fill sink with semi hot water. wash around with your hands. drain
at this point there should be white stuff on the sides of the sink. this is starch. wash it away. refill
sink with warm water and wash again. drain. refill sink with cold water and put a good amount of ice and left
them sit in ice cold water for at least 2 hours.preheat fryer to 300 degrees. take potatos directly from water
and let excess water drain. put in fryer for 4 minutes. this is blanching the potatos. take out after 4 minutes and
lay them out on a cookie sheet. let them cool all the way down in the frig. these are good for a couple of days from
this point. to serve. cook blanched fries in fryer at 375 degrees for 5 minutes. these are the perfect fries after you salt them
the trick is to get the starch out so you can cook the potatos longer without them turning brown! alot of labor, but great product!

Must be how Macky D does theres lol.....Hard to beat them fries.

Looks like you might be some Competition for them.I'll have to try your recipe.Sure sounds like the best way to do it.