How can i make cruchy krispy french fries ??!
Answers: i have my two nephews comeing in tomorrow and they love French fries but ever time i make'em they come out soggy form the inside and if i but them in the oven after i fry them they get so dry ..
The Best Crispy French-Fries:
43 min 5 min prep
3-4 servings
2 lbs unpeeled russet potatoes, cut lengthwise into 1/3 inch thick sticks
vegetable oil, for frying, about 8 cups
fine sea salt
Greek oregano
In a large bowl, cover the potatoes with water.
In a deep fryer fitted with a basket or a heavy medium saucepan, heat 3 inches of vegetable oil to 340°F.
Drain the potatoes and pat dry with paper towels.
Add half the potatoes to the oil and cook until they begin to blister and turn golden, about 15 minutes.
Shake up the basket every once in a while (not too often – especially in the beginning when the fries are still soft), or run a fork through the saucepan to make sure fries are not sticking together.
Spread the fries on paper towels to drain and cool.
Repeat with remaining fries.
(Fries can be made to this point up to 4 hours in advance of serving).
Heat the oil to 375°F.
Add a quarter of the fries and cook until browned and crisp, 1 to 2 minutes.
Drain on paper towels and repeat with remaining fries.
Sprinkle with sea salt and some oregano.
CRISPY OVEN FRENCH FRIES
4 med. potatoes
1 tbsp. oil
Preheat oven to 475 degrees. Peel potatoes and cut into long strips, about 1/2 inch wide. Dry strips thoroughly with paper towels. Toss in a bowl with oil as if making salad. When strips are thoroughly coated with the oil, spread them in a single layer on a cookie sheet and place in preheated oven for 35 minutes. Turn strips periodically to brown on all sides.
If a crispier, browner potato is desired, run under broiler for a minute or two, watching carefully. Sprinkle with salt at serving.
fry them first, add oil
you boil the potatoes first then put them in very hot oil.
wtf
Using a smaller amount of oil and frying a small amount at a time helps make them crunchier. With natural potatoes soak them in water with a bit of salt for about 2 minutes before frying.
1. Cut the potato into thin strips, trying to maintain a uniform thickness if possible.
2. Soak them in water after you cut them. this will help to remove some excess starches.
3. Fry twice in smaller batches. When you actually start frying, fry in small batches until they are a pale yellow. Remove them and let them rest for at least 20 minutes before you fry them a second time. When they are golden brown and crisp on the outside, they are done.
4. Make certain to maintain a constant oil temperature throughout the frying process. If the oil temp gets too low, the fries will absorb oil. Too high, and they will burn.
5. After frying, serve immediately. Do not cover, as the steam will cause them to soften.
Fry them for a little while until they turn a light tan. Take them out, put in fresh ones. (have two separate plates) After the new ones look like the first ones. Pull them out and put the first ones back in for a short while to crunch the outside and heat it up in the inside. Careful they will over cook very fast at this point. When done put back on empty plate and put in other semi-done ones.
If all else fails. LOL go buy a bunch of McDonald's fries and hurry home because they suck bad cold.
I always do peeling the skin off all potatoes first and wash the ones under water tap. Cut all potatoes into small pieces. Put these ones in hot boiling water pan about 20 minutes and spoon all starch out. Put them in sprainer under cold water tap. Ready fry them in hot oil kitchen kettle pot about 5 minutes enough crisp golden brown. Last put them on paper towel and pat them out of greasy. Alittle salt light. Yum!!!!