7 Steps To Cooking The Perfect French Fries
On National French Fry Day, we celebrate everyone’s favorite potato dish, deep fried to crispy perfection. But what makes for the perfect French fries? Some may like them thick-cut while others prefer them matchstick-thin, but there’s no denying that French fries need to have that extra crunch on the outside, and slight fluffiness inside. While you can always order French fries at your favorite fast food chain or restaurant, why not fry up a batch at home? After all, nothing beats French fries, hot and fresh from the fryer!
To avoid fries that get too soggy or too burnt, follow our 7 foolproof tips to achieving the perfect fry:
1. Use baking potatoes because these varieties are higher in starch and mild in flavor.
2. Scrub the potatoes very well before cutting and peeling to avoid any dirt mixing with the fries.
3. Cut them about 1/4 inch x 2 1/2 inches or longer. Make sure you cut them uniformly so that the fries cook evenly.
4. Soak the potatoes in water to remove the excess starch. This causes burning when frying. Then rinse a few times to make sure all the starch is gone.
5. Pat dry the potatoes with paper towels and let them air until dry. It’s crucial that the potatoes are perfectly dry before frying.
6. Choose canola oil or peanut oil for frying. They have a high smoke point, which means they can handle the highest temperature without burning. These oils are also neutral in taste which helps bring out the natural taste of the potatoes.
7. For the best French fries, do the double-frying technique. First, fry the potatoes at a lower temperature of around 320°F (use a candy thermometer to ensure the right temperature.) Fry them in small batches so that they cook evenly. Drain them on paper towels for 10 to 15 minutes. Then, fry them a second time at a higher temperature of around 350°F until light golden brown, about 2 to 4 minutes, to crisp them up.