I love french fries. I believe everyone loves them as well. Home made fries can be a bit tricky because of our limited fryer. This is where things have gone wrong, For a long time I have tried every advice from the expert chief from Emerald to Martha Steward and everyone in between. Out of desperation, I decide to understand what was everyone doing to work for them, but no for me or you.
From the start a lots of ideas were flying around; blanch in hot water first, soak in ice water overnight , don't rise them , rise them, freeze them after the first frying, first frying at low temperature, them rise the temperature, fry only a some amount a a time, etc.... Feel free to leave your personal french fries trick in the comments, I will add it in later.
Here is what I have observe.
1/Timing don't matter it is all about what your potato are doing.
2/Temperature don't matter. Because soon as you put your potato in, the temperature will drop almost 100 F, during the first frying, and less during the second frying.
3/What do you mean by "small" amount at a time...
So here it is folks:
What you will need:
I love this gadget it works great and is worth 20 bucks giving all the money you will be saving by making your own best fries at home You can buy it at here.
A Spider untensil what is it?\
Peanut oilDigital thermometer
Cast iron dutch oven filler half way with peanut oil
Brown grocery paper bags cut off all but a couple inches from the bottom these are my holding/draining baskets
The Process:
Bring to oil to 375-400, above 375 is fine.Load the spider with as much fries as you can (10-14 oz on average).
SHUT OFF THE GAS if you are using gas top stove. Just in case of boil over.
Slowly lower the spider in the oil. If it looks like the oil may boil over, rise the fries out of the oil. Use the same technique as deep frying a turkey. After a few second, you should be able to drop the fries in the oil. Move the fries around slowly so they don't clump. Turn the gas back on to high. For how long you asked? well if everyone had the same dutch oven, the same stove, started at the same temperature, and used the same amount of fries, I would have an idea, but there are to many variables. So I cannot tell.
Now observe your fries, and wait until they are most all floating. This is when you know that the first frying is done.
Remove the fries and put them in the cut off paper bag. I keep my bags at a slight angle to drain the oil to one side.Reapeat the process with the remaining fries. Use one paper bag per batch.
Once you are done with the first frying, bring the oil back to 375 plus degree. Turn off the gas, slowly empty a bag of blanch fries into the oil. Turn the heat back on, move the fries around so to browning them evenly.
Once they are nice of golden, remove the fries and put them into a large bowl lined with a paper towel. Repeat for the remaining fries. Salt, pepper and enjoy your crispy fries!
FYI THE COST, THE SAVING AND THE UGLY
Potatoes from costco :20Lbs for 9.13. Gas usage a penny. Peanut oil, had it from my deep fry turkey day. To fry up one pound of home made french fries cost me about 0.46 dollars McDonald's medium size fries serving (5.2 oz) is about 1.69 dollars or more now days
1 pound of home made fries $0.60
1 pound fast food fries $5.30
1 pound of frozen fries $1.75
How long did it take me from start to finish? about 40 minutes. Even if you drive to the fast food place say 20 minutes round trip. Wait in line 5 10 minutes. it would only be a other 20 minutes before I get my fries ready. And I save on gas...
