how to make french fries

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Many recipes for French Fries (as well as other potato recipes) recommend soaking the potatoes in cold water for thirty minutes.
Potatoes in water is for nothing other than keeping them from oxidizing (browning.) Potatoes do this shockingly fast, so basically, as you’re cutting your potatoes, you store them in cold water to keep them from getting black and gross (which can happen in about 4 minutes exposed to open air.) Nothing more, doesn’t affect cooking, doesn’t change starch content.
By soaking the potatoes, it allows moisture absorbed by the potatoes to push MORE starch to the outside of the potato, by adding starch to the exterior makes for the crispiest fries.
I make my fries now-a-days by boiling the potatoes for about 5 min in salted water, drain put in the fridge till dead cold, chip then fry, crisp on the outside, soft and fluffy on the inside.
The only thing I do different is to par boil the fries till outside starts to get rough keeping the inside uncooked then freeze for twenty minutes to remove excess moisture from the potato.
The only thing I do different is to par boil the fries till outside starts to get rough keeping the inside uncooked then freeze for twenty minutes to remove excess moisture from the potato.

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Many recipes for French Fries (as well as other potato recipes) recommend soaking the potatoes in cold water for thirty minutes.
Potatoes in water is for nothing other than keeping them from oxidizing (browning.) Potatoes do this shockingly fast, so basically, as you’re cutting your potatoes, you store them in cold water to keep them from getting black and gross (which can happen in about 4 minutes exposed to open air.) Nothing more, doesn’t affect cooking, doesn’t change starch content.
By soaking the potatoes, it allows moisture absorbed by the potatoes to push MORE starch to the outside of the potato, by adding starch to the exterior makes for the crispiest fries.
I make my fries now-a-days by boiling the potatoes for about 5 min in salted water, drain put in the fridge till dead cold, chip then fry, crisp on the outside, soft and fluffy on the inside.
The only thing I do different is to par boil the fries till outside starts to get rough keeping the inside uncooked then freeze for twenty minutes to remove excess moisture from the potato.
The only thing I do different is to par boil the fries till outside starts to get rough keeping the inside uncooked then freeze for twenty minutes to remove excess moisture from the potato.

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Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F.
Cook for 50 seconds, agitating occasionally with wire mesh spider, then remove to second paper-towel lined rimmed baking sheet.
Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked.
A restaurant-trained chef and former Editor at Cook’s Illustrated magazine, he is the author of upcoming The Food Lab: Better Home Cooking Through Science, to be released by W.
He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment.
Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition.

Making your own french fries is an opportunity to experience deep-fat frying at its best and easiest.
While you already know how and when to eat french fries, you might them even more when you make them from scratch and serve them piping hot.
As much as Americans love french fries, you would think they were invented here.
The name "french" comes from the word for cutting vegetables or meat lengthwise into strips.

Arrange the pound-cake sticks on top of the frosted cake to resemble french fries.
Place the mini-paper cupcake liner on top of the "french fries." Snip a small corner from the bag with the red frosting.
Spread the remaining vanilla frosting over the trimmed cake to cover completely.
Using the bread knife, trim the 8-inch cake to fit into a wax-paper-lined basket, bowl, or plate.
Sweet! How to make a French fries birthday cake with frozen pound cake.
Add red food coloring to the reserved 3 Tbsp of vanilla frosting to tint it the color of ketchup.

Use a thermometer to ensure the temperature is correct: 325 degrees for French fries, 375 degrees for shoestring and basket-weave fries.
To make thick French fries, slice potatoes lengthwise into 1/4-inch slices, and cut again into 1/4-inch strips.
French fries need to be fried a second time: Raise oil temperature to 375 degrees.
Make basket-weave-style fries by fitting the mandoline with the fluted cutting blade; rotate the potato 90 degrees between each pass over the blade.
Cook shoestring and basket-weave potatoes for 2 to 3 minutes, turning occasionally.
French fries need to cook for 5 to 6 minutes, turning occasionally.
For shoestring potatoes, use a mandoline fitted with the fine julienne blade.
The oil needs to be just the right temperature — too cool, the potatoes will absorb the oil; too hot, the outsides of the potatoes will burn.

Using the sides of the skillet or the edge of the pizza pan as a guide make a circular crust with the fries in a single layer.
Using cheese as a glue to hold the fries together I was able to create a crust and build a pizza on top of it.
As soon as French fries are cool to the touch line a 12" skillet or a pizza pan with the French Fries.
So be liberal with the cheese and make sure there is some covering the entire pizza in a single layer and in all the nooks and crannies.

Using the sides of the skillet or the edge of the pizza pan as a guide make a circular crust with the fries in a single layer.
Using cheese as a glue to hold the fries together I was able to create a crust and build a pizza on top of it.
As soon as French fries are cool to the touch line a 12” skillet or a pizza pan with the French Fries.
So be liberal with the cheese and make sure there is some covering the entire pizza in a single layer and in all the nooks and crannies.
Fry your French fries in a large pot or fryer at 350 degrees for 3 ½ – 4 minutes until nicely golden and crispy.
Spoon ¾ cup of the tomato sauce in an even and circular layer across the top of your pizza keeping about a half inch away from the edges.

Who would’ve thought a freezer would be part of a cooking method? Well, if you want McDonald’s-style French fries, you’re just going to have to trust me.
Redditor LiquidArrogance laid out his method of getting crispier fries by crumpling up his aluminum foil before he lays the fries down.
I know Americans love to hate on the French, but from my standpoint, they’ve given us a lot of things we should all be thankful for, like French kissing, casual sex, Pepé le Pew, and of course, French fries.

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The secrets to these incredible fries are a couple of things, the main one being soaking the raw potatoes before you bake them to remove some of the excess starch.
Great tips – I bet the sweet potato fries taste wonderful with that aioli too.
After they have soaked, drain and rinse the fries and lay them on a paper towel lined cooling rack to dry while you preheat the oven to 475ºF.
I rarely order fries out unless the restaurant has sweet potato fries (which I can’t resist) but if I know the restaurant has good fries, I always secretly hope that Isaac orders fries with his meal so that I can have some.
LOVE fries!! Thanks for sharing your how-to especially the soaking in cold water.
Recently, I decided that there had to be a way for me to make my coveted fries at home, to fulfill that craving when it pops up, but making them in the oven instead – in hopes of making them just a wee bit healthier.
I have also found that parchment paper is key in keeping the fries from sticking and getting the best crisp on the outside while keeping a soft inside.
That said, having a gluten intolerance means that many times eating fries at a restaurant is out of the question, whether because the fries are coated in some sort of flour starch or because they are cooked in a shared frier.
I made fries out of carrots the other day, tasted a lot like sweet potato fries but weren’t as crispy as I would have liked.
These baked fries are super simple to make and I promise you, they will outshine any fries you can get anywhere else, even your favorite local hangout.
Evenly line the baking pan with the fries in a single layer.
Drain and rinse the fries and lay them on a paper towel lined cooling rack to dry.
Evenly line the baking pan with the fries in a single layer.
Love your tips for how to make baked fries that are crispy and delicious.
Thank you for such an elaborate article on French Fries and for such a simple yet “perfect to the t” recipe.
I love fries too! These sound great and I will have to try soaking the ‘taters first.
I don’t care, we all have our vices and I love fries!! No one can ever take that away from me.
OK, so the honest truth is that I generally try to keep this addiction in check, I don’t eat fries nearly as often as I would like to.
Don’t overlap or they fries won’t cook properly.
Don’t overlap or they fries won’t cook properly.
I grew up eating them — we had a deep fryer at home (bad idea!) and my mom used to make fries (or just fried potatoes) in that bad boy.
Besides that fact, we all know what makes the fries so darn tasty and addicted is the fact that they take a nice long, deep swim in a huge vat of oil.
But… I have a love for french fries that cannot be tamed.

Place the drained potatoes on a rimmed baking sheet lined in paper towels to dry for 5 minutes.
Remove the fries from the oil with a wire ladle and place them on the rimmed baking sheet lined with paper towels.
Place fries in a bowl lined with paper towels and season with kosher salt.

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Draw a white rectangle on lower part of the bucket and reduce its Opacity to 43%.
Ctrl-click front bucket layer to make new selection based on its shape.
Click Add Adjustment Layer icon and select Solid Color to convert the path into a layer shape.
In Layers panel, click Add Layer Mask icon and paint both ends with black.
Duplicate front bucket’s layer shape and place it above all layers.
Draw an ellipse on front face of the bucket with color: #fcbe15.
Duplicate path of front bucket’s layer shape.
Use soft and small brush to draw a shadow under the bucket.
Yeah, you will be learning to create delicious french fries icon with mainly some shape creations and layer styling involved, beginner baker welcomed! This tutorial will definitely make you full.
Use the same technique to draw more stripes on lower part of the bucket.
Paint black to add bucket shadow onto the potatoes.
Click Add Layer Mask icon and paint both edges with black.
Let’s draw horizontal stripe on the bucket.
We can simply duplicate front side of the bucket and move it under all layers.
Draw a white rectangle on front cover side and reduce its Opacity to 30%.
Make new layer and individually draw shadow on each potato.
Make black shadow between potatoes and bucket.

That seasoning mix makes these already addicting french fries even more irresistible! To make the seasoning, combine 2 Tablespoons seasoned salt, 1 teaspoon chili powder, 1 teaspoon dried basil, 1/8 teaspoon cumin, and 1/8 teaspoon black pepper per 3 potatoes.
I have never tried that! I will try it next time I make sweet potato fries in the oven (can’t do regular potatoes due to a nightshade intolerance).
The secrets to these incredible fries include a few of things, the main one being soaking the raw potatoes before you bake them to remove some of the excess starch.

It’s the scene where, after mom and daughter have switched bodies, they’re in the car and Jamie Lee Curtis’ character (inside Lindsay Lohan’s body) realizes she again has the metabolism of a teenager and indulges in French fries for the first time in years.
Homemade french fries are so good! I always start making them when summer rolls around! I love the seasoned recipe.
Ease: Homemade French fries take a bit of work and cleanup but the good news is that there are a couple of steps in the recipe that can be done ahead of time.
I’ve been looking for a recipe for garlic fries for so long! Oddly enough I’d never heard of them until I visited Arizona.
Now, I know French fries aren’t an everyday food but still, they deserve to be tasted every once in a while by teenagers and adults alike because they are AMAZING.
The nice thing about making your own French fries is that you can cook them to your perfect texture.

For my most recent experiment I decided to use some edible adhesive — normally used by bakers to attach edible decorations to cakes — to glue some French fries together, which I then cut into a couple circles to use as buns for a cheeseburger.
If you’re going to try this it’s also important that you find a brand of fries that are straight cut, because if they aren’t straight you’re going to have a hell of a time trying to glue them together.
This edible glue isn’t like Super Glue where you barely have to press two things together and they’ll stick, so if your fries aren’t cooked thoroughly and you try gluing them together they’ll just end up squished.
Prior to making this bun out of French fries I was a little worried about how the edible adhesive might affect the taste of my cheeseburger.

alternatively, for crispier french fries you can also soak the potatoes in salt water for several minutes before frying.
the potatoes are not perfectly crisp like the mc donald’s french fries but for all of us, these home made quick french fries are alright.
when i make french fries at home, i just chop the potatoes, rub some salt and directly fry them.
soaking the potatoes in cold water help them to get crisp nicely and they get evenly fried.
so i gave up the quest for the perfect french fries and even if some recipe comes closest to it, i will be more than happy & satisfied.
What I do to get them all crisp is, I keep the cut fries in water with a dash of coconut vinegar (that helps a bit in crispening the fries) then I deep fry them first, take them out, leave them to rest 5 min and deep fry shortly again.

The following recipes for french fries cover classic fried, healthier oven-fried, as well as recipes for seasoned and sauced versions.
Celeb chef Spike Mendelsohn got this recipe from his grandfather Sunny, who always served the finished product in a brown paper bag — a tradition Spike has carried on in his own home.

Remove fries from oil using a skimmer or spider and transfer to a plate lined with a thick layer of paper towels.
Drain the fries in a colander until water stops dripping, then transfer to a clean dishtowel.
Continue to fry until bottoms of the fries begin to turn golden brown, then flip to cook the other side.
Gently lower the fries in using a skimmer or spider, then leave them be for about 10 minutes, no touching.
Patience and dry potatoes are the keys here: if your potatoes aren’t completely dry they’ll sputter in the oil, making a mess out of your stovetop and creating uneven temperatures in the pot.
Slice the potatoes into the thickness you want your fries to be.
Insert the handle of your wooden spoon into the twisted top of the potato bundle and use it to squeeze the water out of the potatoes as tightly as you can.
Fill a large pot or bowl with cold water and submerge the fries.

   After the second fry you can just sprinkle them with regular table salt and you will be amazed at how talented you are at making homemade fries! OR if you want some out-of-this-world amazeball fries, then make the garlic Parmesan version below.
Not that I’ve done it too often, but the few times I have I’ve learned a few tricks. These tricks are the way to create the most perfect, crispy, golden delicious French fries.
   These are classic French fries with a hint of garlic and cheesy parmesan.
When you’re ready to make the fries, drain the water and then spread the potatoes out evenly onto a paper towel lined baking sheet.

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Second, I spent a good amount of time in Norway and use to order a paprika chicken and fries that was simply divine.

Why do the French fries you get at restaurants tend to be much crispier than the ones you make at home? One reason has to do with the cooking technique, and we’ll discuss that below.
And generally speaking, restaurants fry their French fries twice — once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior.
If you’re going to make French fries at home, you’re probably going to use fresh cooking oil straight from the bottle.
Another restaurant 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 oil that has slightly broken down actually produces crispier French fries than fresh oil.

We want to fry the french fries twice: once at a lower temperature, so that the inside of the potato gets cooked; and then a second time at a higher temperature, which is when the fries turn golden brown and crispy.
We chill the potatoes because we want to keep the outside of the french fries from getting too brown too quickly.
As soon as you cut the fries, you’re going to transfer them to a bowl of cold water with a tablespoon of lemon juice added.

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