How To Make French Fries The Secret To Crispy Perfection

How To Make Crispy French Fries The Tortilla Channel Step 2 first cook (blanching): heat the vegetable oil to 275°f (135°c) in a large pot. use a thermometer to ensure accurate temperature. carefully place the refrigerated fries into the hot oil and blanch them for exactly 3 minutes. ensure they don’t stick together. Heat the oil over medium low heat to 325 f. cook the potatoes in the oil for 6 to 8 minutes, or until they're soft and a slightly golden color. remove the fries from the oil using a wire mesh skimmer (sometimes called a spider spoon) and transfer them to the paper lined pans to drain.

The Secret To How To Make French Fries Crispy Perfection Carefully cut downward to create slices a little more than 1 4" thick. cut those slices into long sticks to create fries, placing the fries in a bowl of cool water as you cut them, to prevent browning. using a colander, rinse the potato sticks for a minute, then place in a bowl of cool water to soak for 10 minutes. Leave to drain on paper towels in a single layer. heat the oil in a fryer or wok using a thermometer and bring the temperature up to 130˚ c. (266˚f) in small batches fry the first lot for about 5 minutes. turn out onto a large tray and leave to cool while you continue with the next batch. Heat oil to 205°c 400°f over medium high heat. ⚠️10 sec pause (note 7): lower 1 3 of batch 1 fries into the oil using a slotted spoon. wait 10 seconds, add another 1 3 of the fries, wait 10 seconds, then add the remaining batch 1 fries. 50 sec fry: fry for 50 seconds, moving them around once or twice. Cook for 50 seconds, agitating occasionally with a wire mesh spider, then remove to a second paper towel–lined rimmed baking sheet. repeat with remaining potatoes (working in 2 more batches), allowing oil to return to 400°f after each addition. allow potatoes to cool to room temperature, about 30 minutes.

How To Make Crispy French Fries The Secret Revealed Heat oil to 205°c 400°f over medium high heat. ⚠️10 sec pause (note 7): lower 1 3 of batch 1 fries into the oil using a slotted spoon. wait 10 seconds, add another 1 3 of the fries, wait 10 seconds, then add the remaining batch 1 fries. 50 sec fry: fry for 50 seconds, moving them around once or twice. Cook for 50 seconds, agitating occasionally with a wire mesh spider, then remove to a second paper towel–lined rimmed baking sheet. repeat with remaining potatoes (working in 2 more batches), allowing oil to return to 400°f after each addition. allow potatoes to cool to room temperature, about 30 minutes. Heat water to a roiling boil, then add vinegar. turn heat down to a very low simmer. add potatoes, and simmer gently for 10 minutes. remove the fries to a cooling rack over a baking sheet. start heating your oil in a large pot to 400℉. be sure to leave a good amount of space in the pot over the oil. Preheat oven to 375 degrees f. cut potato into wedges or sticks. in a large bowl combine all ingredients together and coat potatoes well. place on a baking sheet and bake for 30 minutes. flip fries around on baking sheet and bake for an additional 30 or until nice and crispy. sprinkle with kosher salt and serve.