The Crispiest Fries…

French fries

A soggy fry is a sad fry. In fact, it probably shouldn’t even be called a “fry.” Make sure the next time you cook a batch they’re crispy—really crispy.

As I mentioned in my last blog, for recipes you have Google..

For techniques lets get busy… I am assuming you know what fries are made of.. if not Google it…

Simple and easy rules:

Choice of potatoes, make sure they are large not so new, and not so sweet. Higher the starch, higher the darkness to them sweeter they are.

Use a mandolin to get even sized evenly cooked fries.

Another  trick is to blanch the fries in water, then freeze them, which allows more of the potato’s moisture to escape, thus producing a crispier fry.

And generally speaking,  fry the French fries twice — once at a lower temperature to cook the inside of the fry,

Freeze them,,,

And then a second time at a higher temperature to brown the exterior.
As you can see, there’s a lot of steps involved &  there is no short cut 😉

Now, this shouldn’t discourage you from trying to make French fries. But it should give you an idea of why restaurant fries tend to be more crispy. However, if you use the proper technique, you can still definitely make delicious, crispy French fries at home.

PS:

  • Potatoes must be cold in order to make amazing fries
  • If you want to pre-soak the potatoes to get rid of starch, sometimes it’s fun to dump a ton of salt into ice water to make them extra salty
  • Fried fries hate water. Keep them in a paper bag after you cook them and they will stay crispier longer. (But only for a few minutes usually.)
  • The more regular the volume of the potato cuts are, the more evenly they will cook
  • Unrefined peanut oil has a smoke point of 162°C. Refined is 230°C
  • A heavy sauce pan will have a more even temperature.P
  • The oil temperature will drop a bunch when you add the fries. A thermometer will help you to keep a consistent temperature.

PPS: These are pointers and not necessarily in any order. I want you to understand the procedure and the concept of the food you are handling and its desired outcome for which the above pointers..

PPPS: Adding chopped garlic and parsley to fries with your salt creates another magic

Now use your instincts and let the magic begin…

Manav Paul now runs catering to fine events in Delhi Goa & Mumbai. He can also be reached on +

MiXStudio does modern Indian European and Asian cuisines

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