Then, boil the potatoes for 3-4 minutes to partially cook them. Step 1: Cut potatoes into matchsticks using either a knife or a mandoline slicer (here’s a handy guide to cutting French fries). While potatoes are boiling heat oil around 400 degrees. Allow to dry for 5 minutes. Once you see the first big bubble of a boil, remove fries. The potatoes are peeled and cut into 1cm thick chips. Traditional Belgian-style french fries are cooked with a two-stage frying process. French fry aficionados may scoff at steak-cut fries, those thick wedges of baking potatoes coated with oil and roasted in a super-hot oven. Fry half of potatoes until crisp and light golden brown, about 3 … Please: DO NOT use a frying pan or skillet for cold-frying. Directions Step 1 © 2020 Condé Nast. Recipes you want to make. Have you cooked this recipe? You will want to use russet potatoes, aka baking potatoes, when making homemade french fries. Allow potatoes to cool to room temperature, about 30 minutes. The boiled french fry on the right was certainly crisp, but delicate to the point that I could barely pick it up without shattering its surface—the layer of crispness was paper thin, and quickly softened within minutes after emerging from the oil. Fresh fries are best blanched. Set a rack over a baking sheet. Boil for 10 minutes. But … Slice potatoes into coins about ¼” thick. Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in … Allow oil to return to temperature before frying next batch of potatoes. . Wash the potatoes well and cut into uniform sticks about 1/2 inch (1.25 cm) thick. The Burger Lab: How to Make Perfect Thin and Crisp French Fries, Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd), 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries (keep raw potato sticks submerged in a bowl of water after cutting), 2 tablespoons (30ml) distilled white vinegar. Read more: The Burger Lab: How to Make Perfect Thin and Crisp French Fries. Homemade French fries are a traditional accompaniment with hamburgers, grilled steak, or steamed mussels. well . This ensures that the fries are cooked all the way through before getting crisped up in the fryer. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. The Burger Lab: How to Make Perfect Thin and Crisp French Fries, 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries (keep raw potato sticks submerged in a bowl of water after cutting), 2 tablespoons (30ml) distilled white vinegar. You're first asked to boil the potatoes then chop and fry them. Remove the fully cooked French fries form the deep fryer and allow to drain on a clean paper towel for a second time. Cut 2 large Russet potatoes into uniform pieces so the fries cook evenly, about a 1/4 inch thick and 2 1/2 to 4 inches long. Best Way To Cook Frozen French Fries. The next step involves pre-frying the fries in oil at 300 degrees. Dry and cool fries in fridge, convection oven or with hairdryer until leathery. Check out the science behind McDonald's-style French fries here, and find instructions on cutting perfectly shaped French fries here. Serve immediately. Now for the second fry. If you do not peel the potatoes, scrub them well before cutting. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. To parboil potatoes, first wash the potatoes and peel off the skin if you’d like them to be skinless. Put the potatoes in a large pot and add enough cold water to cover by 2 inches (5 cm). Step 1: Cut potatoes into matchsticks using either a knife or a mandoline slicer (here’s a handy guide to cutting French fries). https://www.thekitchn.com/how-to-freeze-your-own-french-fries-235216 Larger cuts like 1/4 or 1/2 inch will take 4-6 minutes. Besides potatoes, you'll need a large pot and enough vegetable oil, canola oil, or lard so that it fills the pot about 2 inches deep. Peel and rinse the potatoes. Ad Choices. Restaurant recommendations you trust. You can cut the potatoes in a bigger size or leave them uncut when using small potatoes. Here’s how to make air fryer sweet potato fries and French fries! Now we are ready for an easy recipe for air fryer frozen French fries. Use sweet potatoes or large white potatoes, like Russets. Reheat them in the microwave, the oven or in a saucepan. When you make home fries, do you first parboil your potatoes, or do you leave them raw? We reserve the right to delete off-topic or inflammatory comments. Fry them a … Because the potatoes are cut into small pieces, they thaw quickly during cooking. Fry the potatoes again … Soaking the sliced potatoes is the fundamental first step of making proper french fries. Serve hot and fresh. https://www.thekitchn.com/how-to-freeze-your-own-french-fries-235216 Fry French fries and potato puffs, or brown them in the oven on a baking sheet. It has enough room to cold fry 2 potatoes for french fries or potato chips. Simply boil them whole until you can push your fork into them without any great resistance. Therefore, it is important to use potatoes of relatively similar size and check them before removing them from the oven using a fork. Drain carefully using a sieve or colander. The harder to find Maris Piper potato also makes outstanding fries and is the UK’s top potato for what they call chips (French Fries). Add the cooked onions and thyme to the potatoes… https://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html 3. Crinkle cut white or sweet potato fries are a safe bet. (function() { .recentcomments a{display:inline !important;padding:0 !important;margin:0 !important;}, Home > Blog > boil potatoes before frying french fries. Traditional Belgian-style french fries are cooked with a two-stage frying process. Boil small to medium potatoes for approximately 7-10 minutes; boil larger potatoes for approximately 12-15 minutes. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Note: Peeling is optional. Under a faint coat of oil, those starches will stiffen and brown and crisp, and help keep the potatoes from sticking to the baking sheet too. Fries made from peeled potatoes should be chilled after cutting in cold water for 30 minutes to 2 hours before frying to ensure maximum crispiness. They will be cooked, but not ... 3. Once potatoes are thoroughly dry, fry them 300-320 degree vegetable oil in a deep fryer or a large pot (a Dutch oven would work). Drain and spread on a paper towel–lined rimmed baking sheet. Let them cool before slicing them into fries gently – They are extremely soft. Heat oil to 350 degrees F and fry potatoes until they are a light golden brown; 2-4 minutes. And voila, your potatoes are now parboiled! Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. Bake 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. 4. Begin by peeling five pounds of potatoes, then cut them into sticks. Cut the fries to the correct size and shape. Allow potatoes to cool to room temperature, about 30 minutes. Place in pot of cold, heavily salted water. Get a crispier finished fry by blanching potatoes in hot oil to precook before peak periods and then finish in a final fry before serving. **, **Please note this recipe has not been tested in the Bon Appetit Test Kitchen**. The perfect french fries are crispy on the outside and tender on the inside. Add potatoes and season with rosemary, salt and pepper. All products linked here have been independently selected by our editors. Some recipes call for par cooking the fries in lower temperature oil, letting them chill in the freezer or fridge, then frying them at higher temps to get that crisp outer coating. We were blown away with our success at making extra-crispy potatoes the other week simply by parboiling them and tossing them with salt before roasting. })(); (b=d([55356,56826,55356,56819],[55356,56826,8203,55356,56819]))&&(b=d([55356,57332,56128,56423,56128,56418,56128,56421,56128,56430,56128,56423,56128,56447],[55356,57332,8203,56128,56423,8203,56128,56418,8203,56128,56421,8203,56128,56430,8203,56128,56423,8203,56128,56447]),!b);case"emoji":return b=d([55358,56760,9792,65039],[55358,56760,8203,9792,65039]),!b}return!1}function f(a){var c=b.createElement("script");c.src=a,c.defer=c.type="text/javascript",b.getElementsByTagName("head")[0].appendChild(c)}var g,h,i,j,k=b.createElement("canvas"),l=k.getContext&&k.getContext("2d");for(j=Array("flag","emoji"),c.supports={everything:!0,everythingExceptFlag:!0},i=0;i