With a dash of imagination, and cornstarch, these home fries pass the crisp test Nov. 7, 2020 at 7:00 am A spice blend that includes smoked paprika … I would love to do a cookbook. Never reuse frying oil. Thank you for reading and commenting! You're right, there's nothing like crispy french fries. Happy frying! Second batch soaked in saltwater (not brine!) Crisply done! The extra step isn't difficult and really is worth it. If you make French fries frequently, consider investing in a mandoline. The secret? Sanjay Sharma from Mandi (HP) India on February 27, 2014: A beautifully worded hub with easy instruction. If so, do you thaw the fries before cooking or drop them in frozen? Bake for 20-25 minutes or until browned and crispy. Vespa Woolf (author) from Peru, South America on March 02, 2014: prasetio30, I'm glad you look forward to trying this recipe. French fries. Absolutely use your smoke to monitor oil temps! When you drain the rinsing water from the potato sticks you’ll notice some potato starch settling on the bottom of the bowl. I try to make double batches of everything while I'm in the kitchen and freeze half for busy nights. Transfer to clean brown paper or paper towels. While you wait, prepare a rimmed cookie sheet with brown paper of a triple layer of paper towels. So much interesting info packed in here, loved it! One day, you will get splashed and that stuff is HOT. I would just dust the fries lightly, though. While the pan and oven are heating, make your fry coating. @ThermoWorks. Some manufacturers do not suggest filling your fryer more than 1/3 of the way with oil which will leave enough head space for the boil-up. I love french fries and hate when they come out limp and greasy. I usually just buy frozen fries so I'm wondering- could these be frozen too? Improperly cooked french fries are limp, greasy, or soggy and often over-browned. If we were to fry them without first rinsing them, the sugars on the outside would caramelize in the hot oil and burn before the interior starches have had a chance to cook properly, which can result in brown, acrid-tasting and unattractive french fries. Drain on clean paper, then salt generously and serve right away. Tirralan Watkins from Los Angeles, CA on November 18, 2013: These french fries would be such a hit in my household. These surprisingly delicious, seasoned carrot fries are made without the hassle (and excess oil) of deep-frying, and they taste like sweet potato fries! Is it possible to get crispy fries from grilling or baking them, or do you always have to fry them for the best crunch? Vespa Woolf (author) from Peru, South America on November 30, 2012: DeborahNeyens, mayonnaise is a delicious fry dip. Thank you for coming by! Sprinkle with fry seasoning or finely ground sea salt. Rinse and drain the matchsticks, then dry thoroughly with a cotton towel or paper towels. Enjoy! – Harold McGee, On Food and Cooking, pg 304. Thanks so much for sharing this information. I fix twice baked potatoes---but never tried this recipe. Remove from the oven and sprinkle the fries with salt and lightly toss. French fry lovers in some areas of the United States swear by chili cheese fries, others adore salt & vinegar, while their northern neighbors drown fries in gravy. When I want french fries—expecially homemade ones—I want them golden and beautiful. Add oil to the cold pan, allowing at least two inches of headroom in case the oil bubbles over when you drop in the fries. Yummy :-). You should dry the fries after rinsing, and then let them sit after tossing with starch to let the starch-crust form. Kaili Bisson from Canada on November 26, 2012: So much nicer with their jackets on...thank you for the great Hub! Steak au poivre? Using a long-handled slotted spoon, wire skimmer or frying spider, transfer matchsticks to hot oil. Living in a country with over 2,300 varieties of potatoes made that a monumental task. A crisp crust requires an initial period of gentle frying, so that the starch in the surface cells has time to dissolve from the granules into a thicker, more robust layer. We love French Fries and I haven't made them from scratch forever. Starch granules, when heated in the presence of water (in this case, water from the potato itself), swell up and eventually burst into individual strands. Everyone loves fries. You won't believe the difference! Give them a stir, and cook until they are golden brown, crispy and delicious—about 3 minutes. Vespa Woolf (author) from Peru, South America on November 25, 2012: PurvisBobbi, I've never tried the cornmeal trick but it sounds delicious! just be sure to use a pot clip to keep the probe suspended. Maybe next year! prasetio30 from malang-indonesia on March 01, 2014: I love frech fries and I got new recipe here. Fry in 325 Fahrenheit (165 C) vegetable oil, about 3 minutes per batch. they are good! I have never made french fries and rarely eat them. Billybuc, I'm so glad you liked this recipe! We will definitely be trying your recipe soon! Following safety guidelines is definitely important when deep frying. Voted up, useful, interesting and given 5 stars. A few potatoes, like Kennebec and Yukon Gold, fall in between (medium-starchy). Vespa Woolf (author) from Peru, South America on January 16, 2013: dobo700, I'm glad you enjoyed the safety tips. frances-clare from Harare, Zimbabwe on April 08, 2013: looking for paprika recipes to see if my husband blood pressure will come down (lol, french fries might not be the way to go) anyway, what can I use instead of cornstarch? When you are done frying, allow oil to cool before discarding it. See the box below if you'd like more information on choosing the perfect frying potato in the area where you live. Place in one layer on the baking sheet. LOL, could not resist my usual word making! Vespa Woolf (author) from Peru, South America on December 13, 2012: Express10, these are delicious fries and we're so fortunate to have huayro potatoes here in Peru. Some recommend soaking potatoes in sugar or salt water. I love all the tips and new things I have learned about the common french fry. Thanks for all the button pushing! Increase oil temperature to 375 Fahrenheit (190 C). Two popular choices to make baked vegetable fries crispy are: Panko Breadcrumbs. LOL I had no idea there were that many varieties! I ticked mayonaise as my choice but I do love salt and garlic mayonaise also on my fries.Loved your tips on seasoning ideas and will definitely make some fries now. Scrub the potatoes and cut them, lengthwise, into 10 to 12 even wedges. The transition from probe to cable cannot be submerged in oil or it will damage the probe. If you've tried that method, let us know in the comments section. Thank you for coming by! : ). Aurelio Locsin from Orange County, CA on December 04, 2012: I'll forward this information to the family cook. : ) Salt & garlic sounds like a unique and delicious dipping choice. Carne asada tacos? Next came the frying oil. I'm sad to admit that my Wusthof knives are sitting on the bench now. Thanks for the vote and comment, Alocsin. At only 170 calories per serving, Crispy Baked Carrot Fries are the perfect healthy side dish to satisfy your french fry cravings without the guilt. Crystal Tatum, sea salt and paprika is unique! When the fries are dried and the oil is at temp, carefully put the potatoes in the oil by handfuls, cooking about half the batch at a time. on November 25, 2012: Needed this recipe. Do you prefer ketchup or mustard? French fries are my weakness. Since 2,300 potato varieties exist in Peru, finding the perfect frying potato was quite a challenge. Martin Kloess from San Francisco on November 25, 2012: Thank you for the instructions. And yes, I’m using peanut oil. And I think corn starch has a high calorie value too. I've pinned this to my recipe board so I can try your technique next time I make fries! When fries are added, not only will they take up space, raising the oil level, but the bubbles of steam that will come from the fires will raise it even further. Thanks! Vespa Woolf (author) from Peru, South America on November 18, 2013: Careermommy, thanks for your compliment! You did a great job with this.. Thanks for the vote and comment! Baked in the oven with cornstarch, steam and oil. Kierstin Gunsberg from Traverse City, Michigan on June 08, 2017: These look so awesome! I carefully monitored the temperature too. Peggy Woods from Houston, Texas on March 01, 2013: At least you have mastered the art of making really good and crisp and well flavored ones! Allow fries to drain on paper towels or brown paper bags. Place in a large microwave safe bowl and … Using a knife cut potatoes into 1/4" sticks and place in a large bowl of cold water (add ice). Use a pot-clip to attach your ChefAlarm probe to the side of the pot and set the high alarm for. After reading this hub, I may have some tonight! Nothing beats a good homemade chip (french frie) and your info here is FRIALICIOUS !! Seasoned with French Fry seasoning. Refry the French fries in batches, 3-4 minutes or until golden brown. You'll never think about French fries the same way again after this. I used just 2 tablespoons of coconut oil for the whole batch. Great hub. Thanks so much for your visit. To mimic the real deal's delicately crispy crust and rich flavor in the oven, you first have to understand what makes a fry a fry. Roasted potato planks aren't French fries. Rinsing the sugars off has also rinsed off a good deal of surface starch, and as we’ve already discussed, surface starch is necessary for a crisp, bubbly finished product. Use enough oil so that you can submerge a small batch of food completely. Thank you for your meaningful comment. Turn the heat to high. Other than that, the frying goes pretty quickly. I have made fries before with a cornstarch coating that left almost a crust on the fries … While deep-frying, it's best to wear a heavy apron and a long-sleeved shirt to protect the arms. French fries are irresistible, and especially when they're crispy. I have a recipe for baking them with plenty of fresh herbs for a healthier twist. Peruvians drench fries in plenty of Peruvian aji sauce. Yes, safiq ali patel, I should add that fries are not an everyday food but rather a special treat once in a while. : ) It really is a beautiful knife. Yes the versatile and—dare I say—pervasive french fry has a place almost anywhere, and most particularly at your home table. Who does not like fries. the good people at Modernist Cuisine give this recommendation: Add the oil to a deep pot, but fill it no more than half full. I will definitely be trying this soon! They can certainly be frozen after the initial oil-blanching! Bill Holland from Olympia, WA on November 25, 2012: 2300 varieties of potatoes? It's always nice to hear from you. A cast iron skillet increase oil temperature to 375 Fahrenheit (190 C), is an interesting information, to save energy. Vespa Woolf (author) from Peru, South America on December 09, 2012: Jamie Brock, I appreciate your enthusiasm for the common french fry. Thus, we have both 1) eliminated bad surface sugars and 2) maintained (or even improved) the potential for a crisp french fry exterior. When we lived in the United States, we rarely made French fries at home. Thanks for noticing my favorite knife! Vespa Woolf (author) from Peru, South America on November 26, 2012: Cathy Fidelibus, they really are delicious. Also never thought of making fries without peeling the potato, yey less work! Not according to Harold McGee! georgescifo from India on November 25, 2012: French fries are one of my favorite snacks, but have not yet dared to make it myself...thanks for the tips and I will try it for the next weekend :). I haven't tried making them in years -- mine always came out soggy. We finally took a tip from La Lucha, a well-known sandwich joint in Miraflores that boasts "the best French fries in Lima".Their fries are crispy on the outside with a tender, nutty-flavored center. Susan Hazelton from Sunny Florida on December 07, 2012: I knew about the cold water but had no idea about the cornstarch. Vespa Woolf (author) from Peru, South America on February 27, 2014: SanjayLakhanpal, thank you for your meaningful comment. Coating veggies with panko to make them crispy is a trick I employed for these popular Zucchini Fries. : ) Yes, 2,300 varieties is overkill and that's a low estimate. Loveofnigjht Anderson from Baltimore, Maryland on November 26, 2012: I learned a lot today about my best friend the potato. Sprinkle with another ¼ teaspoon of … Your photos are so great that I have to go make fries now! This technique is so easy, and the resulting fries … It's been a busy year and writing a few Hubs was about all I could manage. Please visit our poll to vote for your favorite. Vespa Woolf (author) from Peru, South America on December 29, 2012: Sonimanjari, please do! How to Make Your Fries Crispy Again. Thank you for coming by! Which salt is best for fries? While I'm here I have to ask ... What kind of knife that is in your photos? This also helps contain splattering and makes cleanup easier. What makes these French fries Ultimate? We don't own a deep frier nor thermometer for deep frying anything. It's a Shun Edo. Choose a deep, heavy-bottomed stainless steel skillet or... ...a cast iron skillet. Pommes frites, please. In Cusco, where you can buy two pounds for 30 U.S. cents, it's a delicious and budget-friendly choice. Thanks for coming by. Of course, making homemade fries from scratch is not as simple as just throwing some frozen taters in some oil. It's worth a try because it doesn't have any side effects, either. Many restaurants there are known for crispy fries that are inexpensive and delicious. Once in a while it is a treat to eat french fries out in restaurants. After much experimentation in the kitchen and many failed batches of limp, dry and tough fries, we found the double fry method produces the crispiest, most tender fries. By double frying, we give the starches time to swell and burst before caramelizing the exterior with higher heat. Incidentally, this also leads us to our potato of choice: the russet. flashmakeit from usa on November 27, 2012: Never thought of using cornstarch. You are speaking my language with this recipe; finally a recipe I can sink my teeth into. Serve immediately. Thanks! I love the photos! I usually season them and throw them into the oven to bake, but it loses the crispiness. Soaking them in water also draws out moisture and leaches away the starches, which make fries soggy. I also would have never thought of using corn starch. Thank you for the votes and share! You are using russets, right? Frying Perfect Chicken. I've recently started to master crispy sweet potato fries and would love to try my hand at regular potato fries, too. I'll have to try that next time. Not necessarily. Kosher salt is great for extra crunch, although many fry aficionados swear by finely ground salt. These potatoes are high in starch and low in moisture which translates into tender, crispy fries. I am looking forward to the rest of this series. The frozen fries will sputter a bit more. Of course, frying them isn't the most healthy option but a nice treat now and then. With lots of ketchup! The 2nd fry at 375 for 3 minutes came out not crispy but a bit soggy. They ought to be able to be fired straight from the freezer in that case, but be sure that your oil level isn’t too high for that fry! Be careful not to overcrowd the pan. Great article. GlimmerTwinFan, you're so right! Thanks for the tip! While the oil is heating, sift the flour, garlic salt, … Pushing those buttons. With thermal know-how, an understanding of starches and a ChefAlarm to keep an eye on things, crispy, golden french fries are within your reach! Ok, I’m going to jump ahead to the double frying here, because it just makes more sense when we’re trying to understand what’s happening. Starches are, in fact, composed of chains of simple sugars. Spread the leftover fries … Thanks for sharing. Put them back into the oven for another 10-15 mintues, or until they are brown and crispy. So now that we understand the way starch acts for us in the fries, we can understand why we starch the potatoes. If we want a perfect french fry, we need to give the potatoes’ starches a chance to gelatinize. safiq ali patel from United States Of America on November 26, 2012: Good recipe but I would worry a little about the fat. : ) Enjoy and thanks for taking the time to visit and comment. Roasted potato planks aren't French fries. We love our fries with their jackets but whichever your preference, you'll be pleased with the results. Enjoy! If you live in the United States, the potato of choice for French fries is the Idaho potato, also called the Russet or baking potato. Amberld, please let me know what you think. If you have a deep fryer at home, follow the manufacturer’s instructions for its use. Thanks for coming by and please let me know how the fries come out! Increase oil temperature to 375 Fahrenheit (190 C). This is true of the crunchy outside, but it is also true of the fluffy inside of the french fry. But....if I ever decide to make them at home, this is a great tutorial on how to make them crisp and well flavored. But sometimes only french fries will do. Now heat the oil to 375 F. Return the fries to the oil and cook for another 2 to 3 minutes or until the fries are golden brown and crispy. Generally the walls of the pot should rise at least 10 cm / 4 in above the oil so that there are no spillovers. Vespa Woolf (author) from Peru, South America on March 01, 2013: PeggyW, I agree that that are enough French fries in the States to go around! Crispy French Fries are the best. Learn How to Make McDonald's Style Crispy French Fries Recipe At Home from The Bombay Chef – Varun Inamdar. You have so many great recipes on your page. quick question, since I am a new comer, can I use my Thermoworks Smoke to monitor the oil temperature? What a great hub. Years ago we had a deep fryer go on fire in the home so maybe it's a sub-concious thing. www.keatseats.com/2017/07/extra-crispy-oven-baked-french-fries.html Enjoy and thanks for your comment! :) Sorry, I couldn't resist. Loved all your tips on oils, potatoes and salt to use. I hope you have a chance to try them...they're practically foolproof. (I have appreciated using it with my Weber Kettle). This method is basically the touchstone for any thorough discussion of homemade french fries. I will be running out to get that cornstarch now, fried, baked or boiled, potatoes are a welcomed part of my life.Thanks for the info. When I go to the market I just gaze at all the potato varieties and ask, "which one's best for frying...or soup"...or whatever I'm cooking that day. Since 2,300 potato varieties exist in Peru, finding the perfect frying potato was quite a challenge. Randomcreative, the sweet potato fries are a bit trickier since they tend to get limp more quickly. Before eating, slide the pan back into a 400-450˚F oven and heat the fries until warmed through and crisp (about 5 minutes). Thanks for sharing your recipe. STEP 5: COAT YOUR FRIES. Kind of over-kill, isn't it? It’s also how we get the crisp on the outside: “That bursting of starch granules is essential to forming a thick crust: it’s the sticky, gelatinized starches that form the framework for the bubbly crust.” (J. Kenji López-Alt, The Food Lab , pg 90). Vespa's recipes have appeared in "Midwest Living" and "Taste of Home". Have you ever coated them with yellow cornmeal and fried them this way when serving fried fish and or sprinkle with chili powder? Homemade fries are so much better than the frozen variety. We cannot just cut up some spuds and throw them into hot oil. I might write a review. Awesome hub vespawoolf! Useful article because I do like fries. We’ll take a look at the thermal properties of different oils for frying and try out some innovative approaches by J. Kenji López-Alt and America’s Test Kitchen. This is the most common method I’ve seen for making crispy sweet potato fries. To mimic the real deal's delicately crispy crust and rich flavor in the oven, you first have to understand what makes a fry a fry. The thinly sliced, skillet fried, with the right balance of crispy and tender that our Grand Mothers use to make. I'm sure I'm not the first one to tell you that you should do a recipe book. I do love fries I have to say bit do not make them. Amber White from New Glarus, WI on November 25, 2012: these fries look fantastic! Combine ¾ cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. I fry mine until halfway done and then freeze for at least 7 hours or until the next day or whenever I feel like fries again.........the best fries ever....... Vespa Woolf (author) from Peru, South America on November 27, 2012: Flashmakeit, I'm glad you're a fellow fry lover! If you live at high altitude where frying is a bit of a challenge, choose a black iron skillet for its heat-retaining properties. The Shun is perfectly weighted and maintains a sharp edge. Lastly, take our poll: "How Do You Like Your Fries?

crispy french fries cornstarch

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