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Started By
Message
Help with french fries
Posted on 1/22/12 at 11:16 am
Posted on 1/22/12 at 11:16 am
My kids asked if you can fry potatoes the other day. After realizing I had never done non frozen fries for them I went out and bought a fry cutter. Made some last night. They tasted great but were not crispy like I wanted them.
What are some tips to get them crispy
I used youkon gold potatoes
after cutting placed in ice water
used a electric fryer, don't remember the temp but as hot as it would go
What are some tips to get them crispy
I used youkon gold potatoes
after cutting placed in ice water
used a electric fryer, don't remember the temp but as hot as it would go
6
Posted on 1/22/12 at 11:20 am to Nodust
fry once @ lower temp(340)then drain and fry again @ higher temp(375) for only few minutes
Posted on 1/22/12 at 11:20 am to Nodust
If the search function was worth a shite, you could find some good tips. Most will say fry them at a lower temp, say 275 to 300 for 4 to 5 minutes, pull, cool, and then refry at 375 for another few minutes...2 to 3...to get golden and crisp. One post said after the first fry, go back in the ice water, then dry well, and do the second fry. I'd drain on a wire rack,too.
This post was edited on 1/22/12 at 11:22 am
Posted on 1/22/12 at 11:20 am to Nodust
dont overcrowd is most important tip, to me.. also, drain on a rack if possible..
Posted on 1/22/12 at 11:22 am to Nodust
Didn't someone say they tried putting them in the oil as it was heating up? Like not getting the oil hot first?
Has anyone else tried this? I might see what it does.
Has anyone else tried this? I might see what it does.
Posted on 1/22/12 at 11:22 am to OTIS2
I remember a thread about it but couldn't find it. I did dry on wire rack but only fried at high temp.
Will try again. Thanks
Will try again. Thanks
Posted on 1/22/12 at 11:34 am to Nodust
One commment that screams, change your potato choice . Idaho russet is for frying, Yukon is for mashing. I fry potatoes in a wierd manner, but they are crispy as hell. Slice them into batonettes, and put in water, place about a 1/4 inch of oil into a cast iron pot. Fry them in batches(it takes a while, but you control each and every potatoes doneness with this method. Drain and place on a shopping bag covered pan in the oven to keep warm while you cook the rest of the fries
Posted on 1/22/12 at 11:48 am to Nodust
quote:
I used youkon gold potatoes
not enough starch to make a good fry, we've tried those too.
ETA, does anyone know how to make the Arnaud's style fried potatoes??
This post was edited on 1/22/12 at 11:49 am
Posted on 1/22/12 at 11:50 am to CITWTT
quote:
Yukon is for mashing.
10-4
quote:
Idaho russet is for frying
Does smaller ones fry better? like the baby ones
Posted on 1/22/12 at 11:52 am to Nodust
dont ovahcrowd grasshoppah.
Posted on 1/22/12 at 11:55 am to Nodust
Not really, it just reduces the cooking time. You will need a good pair of tongs to turn them as they cook, this allow you to control the color, and crispness. They come out like a proper Georges type of fry but crispier than what they produce.
Posted on 1/22/12 at 12:12 pm to Napoleon
quote:
ETA, does anyone know how to make the Arnaud's style fried potatoes??
Do you mean the "Souffle Potatoes"? I think I have a book with the recipe.
Edit: can't find it. Not that I think of it, I think it was in a book that I bought for someone else as a gift. It only had about 20 recipes in it, lots of pictures. All of the recipes were from New Orleans most famous restaurants.
If I remember correctly, the process was similar to the twice fry method, but you slice the potatoes more like thin steak fries. And the shape causes them to *poof* up. Served with bernase I think?
This post was edited on 1/22/12 at 12:19 pm
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