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How do you get your home-made potato wedges or fries crispy?
Posted on 6/10/17 at 9:18 pm
Posted on 6/10/17 at 9:18 pm
Any secrets like temperature of oil, temp of fries before submerging? Thanks for the help.
6
Posted on 6/10/17 at 9:20 pm to Tiger In the Swamp
Double fry.
Par fry at 275 for a few minutes. Drain, cool.
Then crank the oil to 390 and flash fry...until they float.
Par fry at 275 for a few minutes. Drain, cool.
Then crank the oil to 390 and flash fry...until they float.
Posted on 6/10/17 at 9:37 pm to Tiger In the Swamp
Double fry. The correct answer is the way Otis said. But I've found if you want to cheat it a little just pull them out about halfway thru @ 350, let them hang out for 5 minutes then drop them back in. It will give them some crunch without cooking out the middle.
This post was edited on 6/10/17 at 9:38 pm
Posted on 6/10/17 at 9:58 pm to Tiger In the Swamp
Soak them in ice water for 2-3 hrs
Posted on 6/10/17 at 10:09 pm to Tiger In the Swamp
Most people will not go to the trouble but this is the best recipe I have found for French fries. If you put these side by side with the ones you make now these win every time.
Here is a link that explains the science behind it.
Crispy Fries
Here is a link that explains the science behind it.
Crispy Fries
Posted on 6/11/17 at 6:23 am to Tiger In the Swamp
For wedges: lightly coat in olive oil, salt and pepper. Bake at 475 for 20-25 minutes
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