French Fries are greasy enough frying them just once... let alone frying them twice. 8-/
By half-baking the potato(es) in advance, you can enjoy superior french fries that are fabulous-crispy on the outside and tender on the inside.
Half-baked Fries are simple to make and they're much healthier than traditional French Fries. They crisp up beautifully in just a matter of 2-3 minutes instead of soaking up all that greasy, fattening oil. They actually taste like real potatoes, too! lol... who knew? ;-)
This is the only technique I use when making french fries.
Once you try it, I think you'll be a convert, too!
All you need is:
Slice the potato in half (horizontally) with a sharp, thin-bladed knife. Slice the potato half into 1/2" slabs. Lay each slab on it'a side and slice it into 1/2" sticks/strips. If the knife starts to grab and tear the potato skin, wipe the blade clean with a paper towel and continue slicing.
To fry: Heat 2" of oil in the deep saucepan over medium-high to high heat until it's just below the smoking point. Depending on your stovetop, this might take several minutes, but keep a close eye on it. Grease fires are dangerous!!!**
Test the oil temperature by breaking off a piece of potato strip and gently dropping it in the oil. If it boils up to the top immediately, the oil is ready to fry in. If not, continue to heat until it's ready.
Gingerly add the potato strips to the hot oil and stir gently with the metals tongs.
Don't overcrowd the saucepan and don't reduce the heat. If the oil threatens to boil over, that means you didn't use a deep enough pan. Just carefully raise the pan off the burner until the boiling subsides a little and you'll be in great shape!
The fries will turn golden brown within 2 minutes. Continue to stir gently until the color appeals to you.
Remove the fries to drain on some paper towels. Salt the fries immediately, then begin frying your second batch.
To eat: Open mouth, insert french fry, chew and swallow! ;-) If you're a Fry-dipper, you just might be interested in my recipe for Spicy Fry Sauce , so check it out.
Enjoy!
*Previously-used oil tends to be contaminated and will produce less-crispy results.
** Always keep a metal (NOT glass) lid handy when frying with hot oil. In the event of a grease fire, DO NOT attempt to move the pan. DO NOT USE WATER. Turn the heat off and cover the pan with the metal lid. Baking soda can also be used to smother a small grease fire. Click here for more information.
By half-baking the potato(es) in advance, you can enjoy superior french fries that are fabulous-crispy on the outside and tender on the inside.
Half-baked Fries are simple to make and they're much healthier than traditional French Fries. They crisp up beautifully in just a matter of 2-3 minutes instead of soaking up all that greasy, fattening oil. They actually taste like real potatoes, too! lol... who knew? ;-)
This is the only technique I use when making french fries.
Once you try it, I think you'll be a convert, too!
All you need is:
- A large, 12-14 oz. unpeeled Russet Potato- scrubbed, rinsed and patted dry. (The yield is 2 servings)
- Clean, unused oil with a high smoke point.* Canola, safflower, sunflower or peanut oils are the best choices.
- A Saucepan that's at least 5-6" deep.
- Miscellaneous: A microwave, aluminum foil and metal tongs, paper towels... and a sharp, thin knife.
Slice the potato in half (horizontally) with a sharp, thin-bladed knife. Slice the potato half into 1/2" slabs. Lay each slab on it'a side and slice it into 1/2" sticks/strips. If the knife starts to grab and tear the potato skin, wipe the blade clean with a paper towel and continue slicing.
To fry: Heat 2" of oil in the deep saucepan over medium-high to high heat until it's just below the smoking point. Depending on your stovetop, this might take several minutes, but keep a close eye on it. Grease fires are dangerous!!!**
Test the oil temperature by breaking off a piece of potato strip and gently dropping it in the oil. If it boils up to the top immediately, the oil is ready to fry in. If not, continue to heat until it's ready.
Gingerly add the potato strips to the hot oil and stir gently with the metals tongs.
Don't overcrowd the saucepan and don't reduce the heat. If the oil threatens to boil over, that means you didn't use a deep enough pan. Just carefully raise the pan off the burner until the boiling subsides a little and you'll be in great shape!
The fries will turn golden brown within 2 minutes. Continue to stir gently until the color appeals to you.
Remove the fries to drain on some paper towels. Salt the fries immediately, then begin frying your second batch.
To eat: Open mouth, insert french fry, chew and swallow! ;-) If you're a Fry-dipper, you just might be interested in my recipe for Spicy Fry Sauce , so check it out.
Enjoy!
*Previously-used oil tends to be contaminated and will produce less-crispy results.
** Always keep a metal (NOT glass) lid handy when frying with hot oil. In the event of a grease fire, DO NOT attempt to move the pan. DO NOT USE WATER. Turn the heat off and cover the pan with the metal lid. Baking soda can also be used to smother a small grease fire. Click here for more information.
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Thank you for sharing!
when i deep-fry, i use the metal spider (never knew they call them that), and to pick up the last bits i use a bamboo tong..
the bamboo tong was made for a safe use on non-stick pans, but it's also great for deep frying since it barely transfer heat up..
waiting eagerly for your next i'ble.. :)
# 2- Use a deep 6+ inch saucepan to fry in. The deeper. the better. Since you're only frying in 2" of oil, this will prevent oil from spattering all over your stovetop and making a mess. You'll still have a small amount of residue clean-up, but not a lot.
When you're removing the french fries, lift them with the metal tongs and hold them above the oil for several seconds, allowing any excess oil to drip back into the saucepan. Hold the plate directly next to the pan when removing the fries. This will prevent oil from dripping where it's not supposed to drip. ;-)
Hope this helps... and thanks for your comment.
No doubt it would be superior to tongs. Thank you for sharing!
They're great for fries (fried twice like Bonz, except I cook at 250F and 375F, respectively), for chicken wings and fingers, etc. Strong, cheap, allow the food to drain well, and long enough that I don't burn my fingers in the hot oil!
Thanks!
I should give credit (which I forgot to do earlier) - I got the idea for this from Alton Brown of Good Eats (sadly no longer making new shows - but one of the best shows to ever air on Food Network!!!).
All foods will flavor/compromise the oil they were fried in... but a vegetable is considered "light". It doesn't affect the oil to a measurable degree.
You can reuse this oil to fry more french fries and other veggies.
You an also reuse it to fry chicken, but once the oil has been used to fry chicken (or any meat) it's considered "heavy" and not suitable to fry veggies anymore.
I did want to point out something I heard from the folks at America's Test Kitchen. They were on Fresh Air a while back and they tested cooking French Fries starting with cold oil and they found them to have less fat than normal twice-baked fries. Food for thought.
I'd be really interested in their method because I'm all for "less grease" where french fries are concerned.
I'll try a google search with the info you've shared and see what I can come up with.
In the meantime, thank you for your comment!
http://www.wbur.org/npr/143259669/tried-and-true-tricks-from-americas-test-kitchen
What I'd like to point out is that the folks at Test Kitchen compared cold oil frying to twice-fried french fries for oil saturation.
They didn't test cold oil frying against this method for half-baked french fries.
This is the state in which you buy frozen fries: partially cooked but not browned.
After you have pre-cooked all the fries, remove and drain them of any oil. Crank up the fryer to 350 F and brown them quickly.
I cooked white rice for decades, each grain separate and distinct. Then I had to cook some Oriental meals .... and they want their short grain rice just the right degree of "sticky".
Cook what you and/or your customers like, not what I or any cookbook says is "right:"
Sunshiine