Do you need to soak fries before deep frying?

For great fries, you need to soak the julienned potatoes in water for at least eight hours but preferably 24 hours before frying. This means you have to plan ahead, but it also spreads out the little bit of work required. Use baking potatoes for frying, and leave the skin on.

Do I need to soak potatoes before frying?

Frying fresh-cut potatoes. Soaking peeled, washed and cut fries in cold water overnight removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.

Why won’t my homemade French fries get crispy?

You do need to have the cooking time for high-starch potatoes just right. If you cook them too long, they’ll run out of internal moisture. Without this moisture to turn to steam pushing outward, the fries become greasy.

What’s the best way to deep fry french fries?

Submerge into the oil and deep fry for about 5-7 minutes until they are softened and slightly darker, but still pale. Place on paper-towel lined baking sheet to drain. Increase heat in deep fryer to 360. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil.

What kind of oil do you use to make crispy Fries?

You can also use canola or safflower oil. Additionally, restaurant fries are so crispy because, among other things, they use old oil continuously. As oil heats up it breaks down—cooking oils with a high smoke point will break down more slowly—and that creates crispier fries.

How long do you cook potatoes in a deep fryer?

Heat the oil in the deep fryer to 400 °F (204 °C). To cook, put the potato strips into the deep fryer for 6–7 minutes or until they’re golden and crispy.

How do you cut potatoes to make crispy Fries?

Cut potatoes will start to discolor if they’re exposed to oxygen for too long—even if they’re in the water. (There’s oxygen in water, after all.) But a little bit of acid in the water helps keep the potatoes nice and white. Peel the potatoes and remove any eyes. Square off the potato with your knife and slice it into 1/4-inch slabs.