How do you make french fries crispy?

[Anonymous No.15244185]

How do I make crispy french fries out of potatoes? Mine are always a bit mushy.

[Anonymous No.15244191]

describe what youre doing when you make fries

[Anonymous No.15244199]

>>15244185
Blanch them then freeze them then fry them.
Or blanch them and beer batter them then fry them

[Anonymous No.15244209]

>>15244191
1.) chop into chips
2.) pad them dry between lil towels
3.) fry at 380f in 50/50 olive/coconut oil until golden brown

They end up kinda crispy and kinda mushy.

[Anonymous No.15244215]

>>15244199
I guess that's not a bad idea if I'm making a bunch at once.

[Anonymous No.15244220]

>>15244209
double fry, one at low temp then again at high temp

[Anonymous No.15244228]

triple cook them

wash the starch out of them
boil them first
let them dry in fridge
do a light fry in low temp
dry again
then a fry in high temp

[Anonymous No.15244262]

>>15244220
That works, but it's kind of a pain in the ass and only makes them slightly crispier. I've found beef lard makes really good fries, but it's expensive as fuck.

>>15244228
I think I'll blanch a bunch all at once, freeze them and fry what I want to eat. Picrel is what I'm frying in and I gotta say it's the best 25 bucks I've ever spent on a kitchen appliance.

[Anonymous No.15244287]

>>15244215
If you blanch them first, you can freeze them and they’ll be fine bro. Promise.

[Anonymous No.15244311]

Boil them in salted water, let them dry, then fry them. French fries need to be cooked twice for some reason, fast food places usually fry twice.

[Anonymous No.15245026]

OP here, I usually boil them.

[Anonymous No.15245031]

>>15244185
Unironically, get the frozen ones.

[Anonymous No.15245152]

>>15244185
>soak them in ice water for a few hours/overnight after cutting them
>boil them for like 5 minutes, with a tiny tiny tiny amount of vinegar (not enough to add flavor, unless you want it) to get out the remainder of the starch
>deep fry half way
>freeze
>deep fry until golden brown
it's cheaper than storebought but hardly worth it unless you dedicate a weekend to prepping them all out and bagging them for the future. In the restaurant we used to keep the cool water in 5 gallon buckets and using one of those french fry cutters over it (it's like a can crusher with french fry sized holes) and fill up a few at a time and keep them in the walk in. Didn't take long to do but took up a lot of space

[Anonymous No.15245334]

>>15244185
little pro-tip for all you co/ck/lets out there
>cut thinner chips
>set oil on highest setting you have
now here's the trick
>midway through the fry dump a glass of ice cold water
It stops the cooking process and gives you nice golden brown fries every single time
bon apetito anon

[Anonymous No.15245348]

>>15244185
you don't, just buy them frozen.
the vast majority of restaurants use frozen fries.
there's even a 3 star michelin restaurant that used sysco brand frozen fries and they got humiliated when they were found out. but before that, customers thought they were eating 3 star hand cut potatoes.
https://www.seriouseats.com/2007/03/you-want-fries-with-that.html

[Anonymous No.15245406]

>>15245334
Based

[Anonymous No.15245435]

>>15245348
I don't get it.
Isn't that what a fry cutting machine is for?

[Anonymous No.15245440]

>>15245435
hand cut simply implies that the potatoes were prepared entirely in house from the raw unprepared vegetable.

[Anonymous No.15245445]

>>15245440
Which... if you're using pre-processed frozen fries... isn't the case...

[Anonymous No.15245446]

>>15245031
THIS
Just fucking airfry with spray oil these things and your fucking GOLDEN like these fries!

[Anonymous No.15245456]

>>15245445
you lost me man

[Anonymous No.15245526]

>>15244185
What the fuck is Catsup

[Anonymous No.15245839]

>>15245526
The ultimate tomato-based condiment

[Anonymous No.15245863]

>>15244185
Wash cut potato thoroughly. Soak them 12 hours in water with 5 percent synthetic vinegar (50 ml for 1 ltr water) then next day double Fry em, once low heat then super high.

[Anonymous No.15245871]

The secret of very crispy fries is to soak and boil them over a long period of time. Then to fry them on a extremely high temperature. Higher means more crispy.

[Anonymous No.15245872]

>>15244185
Fry them multiple times, make sure oil is hot enough before and during the fry.

[Anonymous No.15246176]

>>15245839
>misspelling ketchup on purpose to make it easier for illiterate Americans
Late capitalism/10

[Anonymous No.15246292]

>>15245526
retard american have lisp so they have to market to their microcephalic heads

[Anonymous No.15246423]

>>15246176
>>15246292
Did we bomb your "country" or something?

[Anonymous No.15246506]

>>15244185
blanche potato fries, freeze fries, fry fries @375f

[Anonymous No.15246530]

Yup. Freeze em. Also try frying them in lard. Amazing flavor

[Anonymous No.15246539]

>>15244185
Soak them in water for a few hours or over night.

[Anonymous No.15246547]

>>15244209
Soak them in water first, overnight. Cook them twice. Once at 150c until just cooked buy not coloured. Chill and then cook at 190c

[Anonymous No.15246556]

>>15244209
Also probably don't use olive oil, use regular vegetable oil or peanut oil.

[Anonymous No.15246574]

>>15246530
I've always wanted to try duck fat fries. I think there are only one or two restaurants in my town that make them.

[Anonymous No.15246644]

>>15245348
>Keller uses frozen french fries in his restaurant, possibly fromSysco
>possibly
There is nothing in this article that confirms they are using Sysco fries. For all we know, that "rep" is dumb and doesn't realize they par-fry and freeze their own fries.

[Anonymous No.15246660]

>>15244209
>fry at 380f in 50/50 olive/coconut oil until golden brown
Why are you useing those for deep frying?

[Anonymous No.15246706]

>>15245334

[Anonymous No.15246738]

Just bake them and use salt wa la

[Anonymous No.15246875]

>>15245334
I wonder how many got maimed doing this

[Anonymous No.15248317]

Does soaking vs. boiling matter? Some recipes say to soak in water for a long time before frying, others say to just rinse quickly and then boil. Does one work better than the other, or does it make sense to do both?

[Anonymous No.15249431]

>>15244209
>50/50 olive/coconut oil
That's a terrible combination and unnecessary expensive for deep frying.

[Anonymous No.15250074]

>>15244185
Here's what I do and they turn out pretty nice
>(optional) peel potato skin
>chop potatoes into quarters, or more pieces if u want them smaller/thinner
>parboil 5-10 minutes or for as long as you dare really (in decently salted water)
>drain
>leave to steam for 5 minutes
>drizzle olive oil
>give them a shake to make them fluffy
>put in oven, 200 celcius
>drizzle more olive oil
>check every 30 or so minutes
>salt when ready

They usually turn out like pic related

[Anonymous No.15250078]

>>15250074
oops, wrong pic

[Anonymous No.15250472]

>>15248317
This method >>15245863 is for bulk. You can even freeze em after first low heat Fry.

These >>15250074 and >>15244228 are for low quantity and same day result. This method yields better result IMO.

[Anonymous No.15250547]

>>15244209
You have to soak the french fries at least 4 hours. Rinse the the starch. Dry the potatoes. The put the fries in a cold pot with cold oil and slowly bring up the temp to 215f. Then take the fries out and drain them of oil well. Allow to cool (freeze them at this step if you dont want to finish them. Then fry them in 375f until desired color and enjoy.

French fries are a hassle to do at home. Id rather have ore-ida fries than do them from scratch as the time v quality of the end product is not worth it.

[Anonymous No.15250626]

>>15250472
>low quantity
tastes great tho so who cares. Not everyone wants to have to wait 12 hours

[Anonymous No.15250855]

>>15246530
>>15246574
This. Don't use anything but beef tallow or some other kind of animal fat, the crispness and flavor will be off the charts. For the best fries I've ever made I cut the taters, parboiled them until they were like 1/3 done then fried in beef fat. Super soft and fluffy on the inside, super crisp on the out.

>>15244199
Based. I'm really wanting to figure out how to masala some potatoes then beer batter them in besan (chickpea) batter then fry in ghee

[Anonymous No.15250887]

Not op, but curious if anyone has ever tried AB's french fry method and if it's worth the effort.
>bake taters
>chill overnight
>cut em up
>fry

[Anonymous No.15251038]

>>15244311
>French fries need to be cooked twice for some reason, fast food places usually fry twice.

If you cook them just at a high temperature, it tends to seal the outside and the moisture from the cooking inside cannot escape. The result is soggy fries.

If you cook them at a low temperature, you cook the insides, but they never get crispy. The result is soggy fries.

Cook at a low temperature to cook the insides. This drives out the moisture. Then cook them at a high temperature to crisp the outside.

The absolutely best fries I've ever eaten were those that I cooked using a thermometer to get the oil temperatures just right for both the low temperature and the high temperature.

[Anonymous No.15251350]

>>15250626
>who cares
Restaurant and lazy person who like home fries cares.
What is the point of your post? I've already mentioned that boiling method is better.

[Anonymous No.15251364]

>>15250855
Just make aloo pakora.

[Re No.15251829]

>>15244185
Use different potatoes. Some work well others don't

[Anonymous No.15251854]

>>15244185
soak them in sugar water, the sugar will caramelize and gives it the perfect crispy outside and smooth creamy rich potatoey inside

[Sublate No.15251861]

Triple cooking them is the best method.

Cook once in boiling water, again in hot oil 265F till they stop steaming. Then take them out and set aside. Finally fry them at 375F till they are very crispy.

[Anonymous No.15251953]

Air fry at 425F.

[Anonymous No.15252108]

>>15251364
Sounds great, thanks fren

[Anonymous No.15252209]

>>15244185
You're probably putting slightly too much oil on them. I bake on 450 with about a cap of oil and flip every once in a while but i guess i technically do wedges.

[Anonymous No.15252348]

>>15245446
Why do you type like a roastie?

[Anonymous No.15253470]

>>15244185
they always feel more crispy than they actually are when still in the oil. the key to crispy fries is timing your fry and pulling out test fries. if you pull a single fry out and it doesn't stay nice and crispy after 30 seconds, your fries need more time. wait another 30 seconds and pull a fry out. wait another 30 seconds and try the fry. is it crispy? yes? look at your timer. now do this amount of time every time. there I just solved your problem.

[Anonymous No.15253481]

>>15253470
also use the appropriate oil obviously like others have said. DON'T however fall for the soak meme. if you do a McDonalds style matchstick you don't have to soak, it's a huge meme

[Anonymous No.15253497]

>>15244209
use a lower heat, dont listen to the SUPER HOT OIL memers, the reason your fries are mushy is that the inside didn't cook all the way. cut them smaller, this will help them cook. use a different oil like canola or peanut.

[Anonymous No.15253501]

>>15250547
this is the retard method for trytards

[Anonymous No.15253515]

Water in the potatoes are what makes them mushy
fry at high temperatures or soak in saltwater to draw the moisture out

[Anonymous No.15253970]

Airfry in a rotating basket. Spray with oil for even better results.

[Anonymous No.15254079]

Is that little big burger?