How to make crispy french fries out of fresh potatoes?!
Answers: I have tons of uncooked potatoes leftover from thanksgiving, I'd like to make french fries, but when I use fresh potatoes they are never crispy like fast food fries. What's the trick?
I make these all the time. Do you have a Fry Daddy or a deep fat fryer? You take the whole potato, slice it in half, lie it down on the cut piece, then start slicing the half, turn it on it's side again and slice it again, they will look like french fries.
Rinse and soak them well, leaving them in the fridge for about 30 minutes, bring them out again, rinse them again and let them air dry as you're starting up your deep fryer, slip a couple of handfuls in and let it set on 400 degrees for 10-15 minutes or until they're lightly browned, longer if you want them crispy.
You can use vegetable or corn oil, I use the vegetable. Salt them or use pepper, my boys eat 10 pounds by themselves.
I just answered a similar question yesterday and don't have the energy to type it all out again. Please look back through Y/A to about 20-24 hrs ago. Double frying the potatoes is the trick!
**** The trick to crispy French fries, is you need to fry than twice, first Slice your Potatoes put them in a bowl of water and put them in the refrigerator for a couple hours, this will pull some of the starch out of them, then remove them from the water and dry them as best as possible, in small batches Fry in hot oil for a short period of time and not really trying to cook them all the way yet, remove them to a paper towel and do another batch, after you fried all the potatoes and they have cooled ,fry them over again this time they will fry very fast and they will get brown and crunchy.
you fist chomp them up. into like french fry w/e. then you put them in grease. and when they look good take them out
You peel 'em, cut into the proper shape for french fries, then pre-cook 'em. That involves boiling them in water for about four minutes, draining all the water off, and then placing them in hot oil and frying them for a minimum of seven minutes if they're shoestring potato sized, up to twelve minutes for thicker ones. Take 'em out when they're nicely browned and season 'em immediately - like Emeril says, that's when they're vulnerable. If you want 'em super-crisp, you'll need to extend the frying time by a good five minutes.
A chef gave me the answer! you cut up your fries, get your oil to smoking point, half cook them then take them out to drain & semi cool. reheat the oil to the same level again & finish cooking.THAT is what makes them crispy.
I cut potatoes into wedges, season with s&p and oilive oil, dried rosemary and garlic poweder. Roast in hot 400 degree oven for about 15-20 minutes, turning once until crispy. I like to serve with a horseradish mayo for dipping.
YUMMY, I got thid from Tyler Florence on the Foodnetwork, it's soooooo easy!!!
cut the potatoes into wedges/ steak fries
place in bowl, add olive oil, salt and pepper
bake 400 degrees for about 30 min.
to make them crispier... add parm/ grated cheese to mixture
ok, make now and send me my 10 points when your done... you'll LOVE them!!!
hahaha, jk