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how can I get crispy french fries at home?? Answered

I've tried soaking in ice water for an hour then pre frying, freezing and frying-it gets close but not like bars and fast food.



Ok, if you have the time and patience, THESE are THE best fries EVER, nothing else comes close. Take 2kg /4lb Waxy potatoes (Desiree, Burbanks, Edwards) from your cupboard and a beer from the fridge, open beer and drink. Peel the potatoes then chip using a nice machine or a sharp knife, into 1cm 1/3" batons Rinse in very hot tap water for three to four minutes to remove excess starch. Then place these in a sauce pan with cold water. Bring to a boil, once boiling cook for three minutes or until JUST tender. ie still hold there shape. Lift out of water and put on a tray to air dry. Dont rinse! The air sry technique removes most of the moisture which will spit in the fryer Place the blanched chips in the fridge. Grab a beer while you are there. Then set your fryer to 130 degrees celius, that's right One Hundred and THIRTY degrees celius. Once chips are cold and beer is finished, grab chips from fridge and another beer. Carefully load the fryer basket with the chips and cook at 130 for 13 to 14 minutes. Sounds long but this is the most crucial part, you are removing all the moisture from the outside of the chip to make it super crunchy. Once time is up, place chips on paper towel and return to the fridge, grab another beer too. Set fryer to 190 degrees celius At this stage, you could have chips done like this and they will be good for a day or two in the fridge ready and waiting for muchy time. It takes only a bit longer to do double the amount and will serve as late night snacks for both Friday and Saturday night! Once the chips are cold, beer has been drunk and fryer is hot, fry in small batches until golden, crisp and sexy. About two to three minutes. Drain on paper towel, dredge with a liberal amount of salt and retire to the couch with the last two beers from the six pack and a bottle of ketchup. The Best Chips In The World.....Ever P.s. A note on oils, Canola/Sunflower/Rapeseed/Vegetable will all work well but for the best chip use Groundnut oil or 1/2 1/2 with peanut...Tres Superb

I tried doing this... but without all the beer.,,, :P EW!!

You must be pretty damn drunk once you start eating them, so Im sure you haven't tasted them :) -PKT

I'm assuming you're a guy... I should try this, they sound nice. we've already cooked our own chips numerous times but we've never done the same thing twice, so they turn out good or bad, depending mostly on luck.

When I was young, my dad would always cut the fries 2 inches in length, and 1 cm fat/width. Then he would put them in water, with something like honey but it wasn't honey or sugar, but it was sweet... I think it was corn syrup, half a teaspoon of that., in the water. He would mix that, then he would take it out after it soaked for 5 min. He would put them on a plate covered with paper towels then pat them dry with paper towels, that took 3 min. He would then get beef stock/beef fat. He would fry them in the beef fat on medium to cook the outside, then he would take them out and dry them, and pat them dry again, and he would put the heat on low and put them in again. That would take 8 min tops, then he would put them in a big bowl that wa layed with paper towel and sprikle it with 2 "sprinkles" of salt, then flip it in the paper towel lined bowl to combine the salt.

Serve on paper towel lined plate with ketchup and/or malch/malt/vinegar....
Whatever it is...


Fry in beef tallow (rendered fat) or lard (often in the refridg case at the supermarket near butter, labeled as "manteca", or always in a hispanic grocery). Really bad cholesterol and saturated fat, but YUMMY and CRISP.

Buy a pack of fries from the grocery store called Ore-Ida and follow the directions
They am yummy


7 years ago

Peel and cut patatoes, put into a bowl of water and white vinegar to soak for at least an hr (over nite is better) then deep fry.

If you're salivating madly but want to avoid all the fat, you can bake them in the oven and they will get pretty crisp--not as much as frying, but hardly any extra calories, either. Preheat the oven at the highest heat, which is usually 550*F in the US. Cut the fries (thinnish is better, and no need to peel) and toss in a bowl with ~1 Tbl of oil. Before oiling you can coat them with soy sauce, chili powder, cayenne pepper, or other seasonings if you wish. Spray your cookie sheet with Pam and and place them one layer deep, not touching; put them on the rack closest to the heat. When they're almost done, turn them over. Like I said, not quite as good as fried, but pretty damn yummy! Very popular at our house.

After reading the discussion, I had a go at making my own fries just last night. They turned out brilliantly, so here's what I did: 1. Peel & cut potatoes into 1-1.5cm batons 2. Boil for about 12 minutes until tender but still holding their shape 3. Drain and then stick the potatoes in a bowl of cold, very salty water for 5-10 minutes 4. Drain and lay out on kitchen paper to dry (pat them all over to make sure) 5. Heat oil to 190 degrees C 6. Fry for 2 minutes, then lift out and allow the oil to come back up to temperature. Repeat twice more, or until they are just starting to brown. 7. Leave to sit for 5-10 minutes while you get other parts of the meal ready (I grilled a steak!) 8. Finally, fry for 1-2 minutes until golden brown, then drain, and enjoy! This was the first time I've ever been 100% satisfied with homemade fries. In fact, I wanted to go make some more!

I boil my cut spuds for 5 minutes then shallow fry in rice bran oil in a cast iron pan, and they turn out perfect like KFC wedges. Yum.

After cutting, kind of pat dry with paper towels. Then place some potato starch in a bag and shake the slices to coat evenly. You can also sprinkle in a little Season-All or Lowery's if you want. If you read the ingredients in most commercial fries, they are lightly coated with the potato starch to help them crisp up better for most patron's tastes. You can find Potato Starch in the specialty flour section (usually Health Food section) of your local grocery. Look for Bob's Red Mill.

try deep frying them. or just use ore-ida fries. they seem to always come out crispy even in the microwave.

the only trick is to fry them twice once at a relatively low tempature to cook the insides then let them cool completely and maybe even freeze them then you fry again at a high tempature (375-400) if you do that you'll always have crispy fries also small batches are best for this as too many fries at once will overcrowd the fryer and lower the temp giving you soggy fries

actually, it's a lot healthier if you blanch them first. just add enough water to have the potatoes swiming freely in a large pot, squeeze a whole lemon and drop the peels in the pot, let them boil for 10 minutes and drain. the lemon will prevent them from turning dark.... and through some obscure chemical reaction I have yet to find an explanation for, turn the starches in the potato's surface into a sort of glucose glass, making them extra crunchy. fryas soon as they're drained or let cool and freeze to fry later

your right... this is the best way

thanks :) learned that at my tech school at the begining of the year we cook fresh frys every day to go with lunch in the cafeteria and this is how we always do it

One of the simplest ways to get amazing crispy fries is to buy the frozen shoestring fries at any store. Cook with "Crisco Shortening" melted in a deep frier at 370 degrees for 2-3 minutes (only with shoestring fries otherwise might over or undercook) Let cool, sprinkle with salt and serve! Best french fries evr!

You can usually get 5 meals out of the one bag... Depends on how much of a pig you are though lol...

Crispy chips was very easy when using beef or pork fat this is a no no nowadays, coconut oil falls in to the same category. So you use vegetable oil which does not harden the same way so it is difficult to get a crispy finish. I use Rice Bran oil which can be used at a higher temperature if you wish but a high temp is not the secret you will burn before crisping. I have found that you put cold chips in very hot oil to start then after a short period turn the heat down and cook slowly this drives the moisture out of the chips which shrink unfortunately but do not burn slowly they will brown up and become crispy not as crispy as the old way but not to bad, This is for home made chips not frozen.

i dont know about you but i love my french fries crispy instead of soft and a way to make fries crispy is to fry them (duh) and after that you can put them in the microwave oven for about 2 minutes and then you have crispy french fries

the best way to get crispy fries is to buy crispy fries but if you dont want to do that you can fry them in peanut oil which will give them a good taste and will be crispy


9 years ago

It's very simple. just peel the potatoes, slice them and then dry them (after washing, place on kitchen paper to soak excess moisture) Then, in a separate bowl, put 2 egg whites and some salt. Quickly whisk the egg whites into a rare liquid foam. Now, pour the foam over the fries and shake and mix the fries with the egg whites until they are covered all around. Deep fry for 3 minutes in palm or sunflower oil, until golden. Take out of the frier and place on paper towel to soak excess oil. When dry, serve. :)


9 years ago

I once accidentally acquired some grapeseed oil and tried it to make chips (fries, to you Yanks). The results were excellent, it transpires that grapeseed oil fries at a much higher temperature than other oils. If you can afford it, try it. Otherwise go with the double frying at two different temperatures.

Use older potatoes - the starch content is higher. Before freezing, slice thin, blanch in hot water for one minute, cool, then coat with a couple tablespoons of your favorite oil (peanut oil is good) and a tablespoon or two of sugar. Sugar is what helps with the caramelization when put back in the fryer or when they are baked.


9 years ago

Raising the heat and/or adding less fries at a time works.


9 years ago

bake them for twice the time it gives on the back of the bag. my fries always turn out crispy.


9 years ago

Ice water ain't the trick, the only trick is temperature and oil. Temperature is a pain in the but, because household deep fryers can't hold the high temperature like the profesional ones. You should use coconut oil, its the best oil for frying. Get your oil really hot 370-380°F (190°c), then put the fries in. To check the temperature (if you don't use a electrical deep_fryer) put the tip of a toothpick into the oil, if it forms small bubles its good to go. It should start to bubble almost building foam. If it stops to bubble, your fat is to cold, get the frys out, and wait until its hot again. Because if you left them in there, they're getting full of oil and soft. Thats the method used by chefs. And its also the secret why buyed frozen fries turn out better than selfmade. They are prefried on a really high heat to prepare them for frying at home. Also, fries should never get brown, thats the point where they get unhealthy.

Good post. Man, what I would give to work for IFF's snack-and-savory lab. . . I mean, except for the detriment to the health of mankind. You know.


9 years ago

First, prepare your chips. Make sure they're skinny or else this won't work. Then heat up your fryer to the highest possible temperature. Put the chips in. After a few minutes take them out again. Voila! This works because normal chips take longer to cook, so the skin absorbs all the oil, making it soggy. This method is different, so what you get are nice and crispy french fries!

Very fast, hot cooking of the outermost layer while preventing oil from penetrating the inside is probably most important. But to keep them crispy, also make sure the fries are as dry as possible when they go in the oil.

Soaking the potatoes in a concentrated solution of salt or sugar will help to draw the water out.

Use a cast iron skillet instead of a deep frier. it keeps the oil temperature more regular, and it uses less oil. Freeze the fries after cutting and rinsing, they don't need to be solid, but the outsides should be frost bitten. Small batches, oil about 1/2-1 inch deep, depending on pan.

. IIRC, from conversations with ppl in the fast-food business, the fries are "carmelized"1 before being frozen and that is what makes them crispy on the outside.
1 Not sure exactly what that involves, I just remember hearing the word. I think it's just a short dip in very hot oil.

As far as I know. Places just get their bag of bulk fries puts a bunch of frozen fries in the basket and then dump it down into the deep fryer. Possibly they are using a different oil than you? a different oil temperature? sorry not really an answer but then again I never though to much about the science of crispy fries