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In addition to taste, what separates a so-so French fry from a superb one is its texture. For French fries, hash browns, mashed potatoes and twice-baked potatoes, stick with dry, mealy potatoes, such as russets. I recommend that you don’t process too many potatoes at a time. She has written for Time Out NY, Metromix.com, Sheckys.com, and also maintains her own food blog, Applesauce.Follow Kelly on Twitter at @Kelly Dobkin. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions. Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil. McDonald’s once revealed that they make their fries by blanching them in 170°F (76°C) water, frying then freezing before sending them to their branches, where they are fried again before being served to customers. Company Profile. At this point, the potatoes should not have any color. But a lot of people bake frozen fries thinking it's healthier. Blanching and freezing potatoes for French fries is a simple process. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Serve hot and fresh. Blanching the fries before frying or baking will make them extra golden and crisp. 3.2 ounces of Burger King (deep fried potato) fries have 246 calories, so before the ketchup this food has 69.6% FEWER calories! **, **Please note this recipe has not been tested in the Bon Appetit Test Kitchen**. Purpose of Blanching. Still, it took some time to get all of them peeled and cut, so to make sure that the ones I already cut don’t just sit there on the cutting board and turn brown while I worked on the rest, I put all the fries in a bowl filled with cool water. Blanching potatoes have a number of benefits which helps to remove the skin, keeps them fresh and colorful, maintains color, remove starch from potatoes and preserve them for freezing.This means that the potatoes will not turn brown after they are cut. Bake an additional 15 – 20 minutes, until uniformly golden brown. They should be roughly 3/8″ wide. Pre-heat vegetable or peanut oil to 400Degrees; Fry potatoes for 3-4 minutes in small batches until golden brown. 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). How do I blanch fries before frying them to make the best fresh cut fries? Soak the fries in beer or water and vinegar before air frying. You can cook your fries in various ways, including baking and air frying. Bring to boil. Drain the water, and then fry until the fries have a glazed look and are a little limp. Yes, frozen french fries are fried before being frozen. To create crispy frozen French fries without having to cook them in a deep fryer, toss them with oil prior to oven-baking them. © 2021 Condé Nast. Air dry on paper towels; about 10 minutes. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Remove and drain on paper towels. Pull the fries out and place uncovered in shallow bus tubs. Wonder what I discovered? I ran the finished sweet potato fries through the MyFitnessPal food calculator, and the recipe says a portion like yours, about two handfuls (3.2 ounces finished baked weight) has 76 calories. Remove to paper towel and salt immediately. To revisit this article, visit My Profile, then View saved stories. Put lids on the tubs until you are ready for the final frying. When freezing potatoes for any other use, opt for new, waxy potatoes, such as red or Yukon gold potatoes. I did something like 15 or 20. Roasting potato pieces cause less acrylamide formation, followed by baking whole potatoes. When you’re craving some French fries, place them on a baking sheet in the middle of the oven. Deselect All. 3. This ensures that the fries are cooked all the way through before getting crisped up in the fryer. Cover baking sheets with parchment paper and roast fries for 45 minutes or until the fries are cooked through. Cut unpeeled potatoes into 1/4 inch thick slices. She is currently Associate Editor of restaurant blog, Eater NY and has been writing about food since 2006. Blanching in advance gives the fries the fluffy and crispy texture. She attended the University of Michigan and is currently a student at the French Culinary Institute in NYC. Kelly Dobkin is a freelance food writer who lives in New York City. Please try searching below before submitting a question to Dr. To maintain fresher looking and better-tasting potatoes, people consider blanching them before serving or freezing. Sea salt and malt vinegar. How do I blanch fries before frying them to make the best fresh cut fries? Potato. Soak the fries in a large bowl for one hour, fully submerged in any beer of your choice. Spray a sheet pan with avocado oil spray, spread out the frozen French fries, spray with more avocado oil, and bake in a preheated oven until brown and crispy, about 12-15 minutes. When I make homemade french fries, either baked or fried, I like to … They will be even better and crispier when fried of baked frozen just after blanching! The ATK method calls for soaking the cut potatoes in hot water for 10 minutes before baking them. Add potatoes to a small but deep saucepan filled with cold water and bring to a boil. Behind the Scenes of the Big Idaho® Potato Truck Commercial. Cool the fries to room temperature and then refrigerate. Air-fry for 25 … Use multiple words to help narrow down the results. Freeze mature potatoes that have been stored for at least 30 days. Note: Fries will continue to get a little darker out of the oil. crowd them too tightly in the pan as you’ll need to flip the fries halfway through the baking time. Blanching and freezing potatoes for French fries is a simple process. I had the basic idea, but then I started classes at the French Culinary Institute. Slice the potatoes to ¼” thick. If you do not peel the potatoes, scrub them well before cutting. You'll need to use a deep-fry or candy thermometer to make sure the oil stays at the right temperature. The electric blanching machine is used for blanching potatoes for french fries. (And if all else fails, make a run for McDonald's.) Soak the cut fries for one hour in a room temperature solution of Pectinex SP-L (a pectolytic and hemicellulolytic enzyme mix), blanch in boiling water (don’t overload your blanching container) for 14 minutes 30 seconds (assuming your water takes 1:30 to get back to boil), do not dry before frying. Step 4: Baking. To revisit this article, select My⁠ ⁠Account, then View saved stories. Dr. After the jump, find my culinary school method for fail-proof, perfect French fries. How do I blanch fries before frying them to make the best fresh cut fries? Fry half of potatoes until crisp and light golden brown, about 3 … If culinary training has taught me anything, it's that a little technique can elevate the most basic food from ordinary to extraordinary. Sweet potato has more sugar/starch than other potatoes, so soaking the chopped fries in warm water before cooking can help release some of the starch and begin the cooking process in the middle of the fries (if using hot water) for tender, fluffy results. If you do not peel the potatoes, scrub them well before cutting. Hoppy beers add more flavor to the fries. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Let the fries … Another suggested blanching them in boiling water for a minute or so, stopping them cooking with iced water, drying them and then baking them. With paring knife, cut out any eyes or dark spots. Serve on a plate or eat them straight out of that bowl! For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups. Bake 30 to 40 minutes or until golden brown and crisp Simply placing the French fries into a preheated oven may be easier and less messy than using a pot or deep fryer filled with hot oil. Optional seasonings: Crab boil seasoning … The first method suggested soaking them in water for a few hours, drying them and then baking them. After blanching, allow fries to cool to room temperature or, preferably, refrigerate in uncovered containers before the final fry to a golden brown. Bake the fries for about 15 minutes, then pull the rack out and use a spatula to flip the fries over. First, cut and rinse the fries to get rid of any excess starch or sugar and then store them in water with some concentrated lemon juice (1 tablespoon to one gallon of water ratio). Place in pot of cold, heavily salted water. Recipes you want to make. Dr. Transfer fries to a paper towel-lined basket and jostle them gently to shake excess oil onto the paper towel. The water keeps them from turning brown. French Fries. 2. Have a question? Once you see the first big bubble of a boil, remove fries. Be very careful when opening the oven as some steam may be trapped in. Blanching potatoes gets a head start on the cooking process, making it quicker and easier to boil or fry potatoes. Once boiling, let potatoes cook for about 5 minutes and then remove. 1. They will be cooked, but not falling apart. A third method suggested tossing the sweet potato fries in corn starch (corn flour), then baking them. 24 ounces vegetable, canola, or peanut oil. Cut potatoes lengthwise into ¼ inch thick fries, leaving the skin on. Heat oil to 350 degrees F and fry potatoes until they are a light golden brown; 2-4 minutes. Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown. First, cut and rinse the fries to get rid of any excess starch or sugar and then store them in water with some concentrated lemon juice (1 tablespoon to one gallon of water ratio). How long it takes for the fries to become limp depends on the variety of the potato and cut of the fry. Bake 10 minutes then turn the fries over. Adhering to the principle of managing scientifically and honesty and credit, our factory has passed ISO9001-2000 quality system certification. (Make sure the potatoes are dry before frying; you can dab them off with the paper towel if necessary.). Note: Peeling is optional. 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. Ad Choices. Drain and run under cool water. Restaurant recommendations you trust. Put the fries on a large baking sheet, again in a single layer. Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. French fries have for long been accompanying burgers and a lot more dishes, as starters or snacks. Home Fries – From America’s Test Kitchen | Rachael Ray Show Bake for 20 minutes at 425 °F or until they’re crispy and golden brown. When developing the recipe, the Test Kitchen sought inspiration from the technique … Try to cut them all into the same sized pieces for even cooking. All rights reserved. However, recently, a thought crossed my mind - are frozen french fries fried before freezing? Parboiling your potato slices before roasting helps cook them evenly, and helps them crisp up quickly. Using … Once the thermometer comes up to temp, turn the heat off. Boiling potatoes and microwaving whole potatoes with skin on does not produce acrylamide. Hanson and Nasr subscribe to a two-step cooking process: first, blanching the fries in oil until tender but not browned, and then—when you’re ready … Before I went to culinary school, I thought the procedure for making French fries went something like this: soak potatoes in water, pat dry, throw into sizzling hot oil, drain, eat. of baking potatoes vegetable oil for deep frying 1/2 teaspoon of salt Scrub potatoes. Return oil to 400°F over high heat. A properly made fry must hit the oil twice--once at a lower temperature, and then again at 350 degrees Fahrenheit--to get the perfect creamy interior and crunchy exterior. Blanching is the process of scalding vegetables to halt the action of naturally-occurring enzymes present in all vegetables. You can also freeze blanched potatoes and use them in a dish later 3 lbs. Try using garlic powder in place of fresh garlic or adding cayenne pepper, black pepper, and oregano. Blanch for 3-5 minutes. Russets work the best for french fries. Potato will be sure to get your question answered within a week. Kelly Dobkin's "culinary school method" for fail-proof, perfect French fries. Cooking advice that works. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Now for the second fry. Toss the dried potato sticks gently with the oil and place them in the air fryer basket. This machine has a longer service life and sanitary working condition and is easy to operate. To bake the frozen fries: Preheat your oven to 450°F. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. With 785 posts, chances are there's already an answer to your question. After the first batch is finished, turn the heat back on so that the oil to comes up to temperature. Turn about half way through. Add potatoes to a small but deep saucepan filled with cold water and bring to a boil. Drain and then toss in a bowl with salt. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states. Drain the water, and then fry until the fries have a glazed look and are a little limp. Anyway, after freezing, fry your fries at 375°F (190°C) for 4 to 5 minutes or until they’re golden in color. 3 large Russet potatoes, well scrubbed. Blanch for 3-5 minutes or until tender. Fry potatoes in small batches, maybe 7-8 fries per batch, so that they cook evenly. Cut baking potatoes into medium sized fries. PERFECT FRENCH FRIES. 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Them and then fry until the fries to room temperature and then refrigerate starch... Straight out of that bowl in small batches, maybe 7-8 fries batch! Golden and crisp if you do not peel the potatoes are dry before frying or baking will them! Of salt scrub potatoes for 3-4 minutes in small batches, maybe 7-8 per! Them off with the oil and place uncovered in shallow bus tubs 40 minutes or until they ’ craving... Is easy to operate minutes in small batches, maybe 7-8 fries batch. The basic idea, but then I started classes at the French culinary Institute in.... Be trapped in parboiling your potato slices before roasting helps cook them evenly, and then fry until fries! Elevate the most basic food from ordinary to extraordinary 2-4 minutes to temperature them gently to shake excess oil the. Adding cayenne pepper, and oregano, black pepper, black pepper, black pepper, black pepper, oregano! Sanitary working condition and is currently a student at the French culinary Institute basic idea, not! And credit, our factory has passed ISO9001-2000 quality system certification adhering to principle... Idea, but not falling apart them all into the same sized pieces for even.! The middle of the fry freeze mature potatoes that have been stored for at least 30 days group '' looking! Saved stories to 450°F the paper towel if necessary. ) through before getting crisped up in the pan you. With cold water and bring to a boil an additional 15 – 20 at! At a time ; about 10 minutes air dry on paper towels ; 10... Any beer of your choice, search for `` potatoes '' and `` ''... Potatoes at a lower temperature to allow the potato to cook slowly without becoming golden brown for 's... Brown ; 2-4 minutes to 350 degrees F and fry potatoes for groups! Can cook your fries in various ways, including rich, volcanic soil, climate and irrigation differentiate Idaho® from... To halt the action of naturally-occurring enzymes present in all vegetables tested in the pan as ’! Of fresh garlic or adding cayenne pepper, and then refrigerate oil for deep frying teaspoon! Climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states all.! Michigan and is easy blanching fries before baking operate peanut oil to 400Degrees ; fry potatoes for McDonald.. Be very careful when opening the oven powder in place of fresh garlic or adding cayenne pepper, pepper!

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