best tutorial on homemade fries

• The webpage provides a recipe for homemade French fries that can be baked or fried.
• Offers three ingredients to make the French fries: potatoes, vegetable, canola, or peanut oil, salt, and pepper.
• Gives key tips for making crispy fries:
  • Use russet potatoes.
  • Soak the potatoes in hot water.
  • Cut the potatoes into uniform slices to ensure even cooking.
• Provides instructions for both baking and frying the potatoes:
  • To bake: drizzle oil over potatoes, season with salt and pepper, and bake at 475 degrees F for 10-12 minutes. Scrape potatoes loose, flip and bake for an additional 8-15 minutes until crispy.
  • To fry: pour 3 inches of oil into a pot, heat to 300 degrees F, cook fries in small batches until tender (about 4-5 minutes), and remove them to a paper-towel lined plate. Increase heat of oil to 400 degrees F, return fries to the oil in small batches, cook until golden and crisp (about 1-3 minutes), and season with salt.
• Provides make-ahead and freezing instructions:
  • Potatoes can be cut and soaked up to 3 hours before baking.
  • Baked fries can be frozen in a freezer-safe bag for up to two months. Reheat in the oven for 5-10 minutes or until heated.
• Offers variations to the basic French fry recipe:
  • Garlic Parmesan Fries: toss fries in cornstarch, minced garlic, salt, and pepper. After baking, sprinkle with grated Parmesan cheese and chopped fresh parsley.
  • Sweet Potato Fries: recipe link provided.
  • Yukon Gold Potatoes: work but make softer fries.
  • Wedge Fries: cut potatoes into thicker “wedges”. Add 5-10 minutes to cook time, until cooked and crispy.
• Offers serving suggestions such as with dipping sauces, on top of a burger, with fish and chips, or Lomo Saltado.
• Provides nutritional information and a recipe rating widget.
• Website creator’s name is Lauren Allen, who posts recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
• The website includes links to follow Lauren on Facebook, Twitter, Instagram, and Pinterest for more recipes.

• Homemade french fries are delicious and a traditional accompaniment with hamburgers, grilled steak, or steamed mussels.
• Best fries are double-fried, initially at a lower temperature to cook them through then again in hotter oil to crisp them up to golden perfection.
• The recipe provided is flexible, and as many or as few fries can be made as desired.
• Plan on one large potato’s worth of fries per person serving as a side dish.
• Besides potatoes, need a large pot and enough vegetable oil, canola oil, or lard to fill the pot about 2 inches deep, a slotted spoon or spider; paper towels; and a thermometer (which is highly recommended, although not strictly necessary).
• A cooling rack is optional but may be useful to position above a baking sheet as an initial spot to drain the oily fries before transferring them to paper towels.
• Must have salt for seasoning.
• Begin by washing potatoes, scrubbing them well, and drying completely. Peeling is optional and comes down to personal preference.
• Cut is absolutely key when making fries. If have a kitchen mandoline, break it out to use it. If not, cut each potato in half the long way, lay cut side flat on the cutting surface, and cut into 1/2-inch to 1/4-inch slices. Stack these slices and cut them into the same width sticks to make matchstick fries. Repeat with remaining potatoes.
• Put the cut potatoes into a large bowl and cover with cool water. Soak for at least 20 minutes or up to an hour to get rid of excess starch, resulting in fluffier and crispier fries.
• Drain the potato sticks and pat dry with paper towels or a clean kitchen towel. Arrange them in a single layer to air dry for a bit. The drier they are before frying, the better.
• Bring least 2 inches of oil in a large heavy pot to 325 F. Once the oil is hot, fry the potatoes for about 5 minutes. Work in batches if making more than one or two potatoes’ worth, adding too many fries at one time will bring down the temperature of the oil and cause soggy fries. Fries should be cooked through but still as pale as they were when put in the oil.
• Lift fries out of the oil using a slotted spoon or spider. Drain them on a cooling rack set over a baking sheet or on layers of clean paper towels. Let sit until completely cool—at

• The article provides a new technique for making homemade French fries using the “cold-fry method,” in which the potatoes are cooked in cold oil.
• This technique allows the potatoes to be cooked evenly and achieve a crispy exterior, rather than having a hard exterior and an undercooked interior.
• The author recommends using only russet potatoes for an optimal final product.
• To get rid of extra starch, the potatoes are rinsed and dried after being cut into fries.
• The potatoes are then placed in large pot and covered with oil.
• The heat is then turned on to high, and as the oil starts to heat up, the heat is lowered to medium-high.
• When the fries are golden brown and crispy, they are removed from the oil and placed onto paper towels to remove excess oil.
• The author notes that this method is not new or unique but is effective for achieving the perfect homemade French fry.
• Throughout the article, there are several tips and tricks offered by the author to help make the fries perfect, including using canola oil instead of vegetable oil, monitoring oil temperature, and ensuring that the potatoes dry fully after being rinsed.
• While the article itself is not a tutorial per se, it does provide helpful information for anyone looking to make homemade French fries.
• The author also suggests using a mandoline slicer for uniform cuts of the potatoes.
• The article mentions that the traditional frying method requires the fries to be fried twice, once to cook them through and again to achieve the desired crispiness, which is why the cold-fry method is a quicker and more efficient option.
• The author assures readers that as long as they aren’t French, they can pass off the cold-fry method as their own invention.
• The article’s author, Patricia Wells, is a food writer and cooking teacher who has published several cookbooks and has won James Beard Awards for her writing.

• The webpage is a post in the r/AskCulinary subreddit on Reddit from six years ago.
• The author had tried different methods to make homemade fries crispy but none of them worked.
• They ask for tips to improve the crispiness of their fries.
• One user recommends reading an article by Kenji from Serious Eats on making french fries.
• The article suggests cooking the fries until tender in a mixture of salted water and vinegar to help them retain their structure and develop a crust.
• Double frying the fries and freezing them between the first and second fry is also recommended to improve crispiness.
• Another user shares a tip from Heston on making crisp chips, which involves boiling the potatoes beyond what you would normally eat, draining, and then shaking them around to break up the edges. The potatoes are then allowed to cool before being fried in a deep fryer or hot oven.
• Another user asks about CrystalTex, which is an instant, cold water soluble, and low-viscous starch used by Heston to get the batter on the fish light and crispy.
• Another user recommends letting the potatoes rest in cold water in the fridge for at least 30 minutes or running water over them to get rid of excess starch that may affect the fries. The potatoes should then be dried before frying.
• Blanching the potatoes at around 300 degrees Fahrenheit, letting them dry and rest, and then deep-frying at around 375 degrees Fahrenheit was recommended by a chef to achieve crispy fries.
• Another user recommends putting 2.5 pounds of sliced potatoes in 6 cups of cold oil and cooking on high heat for 25 minutes without getting the temperature above 300 degrees Fahrenheit. This is a method from Cook’s Illustrated that uses 1/3 less oil than the double-fry method.
• Another user recommends the Belgian method of frying twice, first par-cooking in 325 degrees Fahrenheit oil and then frying at 375 degrees Fahrenheit to crisp and puff. Russet potatoes are recommended as they are dryer and mealy.
• Another user shares their process for preparing fries, which includes slicing and soaking them in water until the water is clear, blanching them at 250 degrees Fahrenheit for 5 minutes, allowing them to cool completely, and then deep-frying at 350 degrees Fahrenheit until done.
• The user who posted this query tried some of the recommended methods and ended up with lovely crispy fries.

• The author used to make thick-cut potato fries that turned out mushy, but learned how to make perfect thin-cut french fries every time
• The ingredients needed are potatoes, vegetable oil, and kosher salt
• Cut potatoes into thin 1/4” strips
• Put around 1 inch of oil in a large pot and heat
• Slowly add fries to prevent splashing and fry for 8-10 minutes (or longer for well done fries)
• Remove with spider strainer and place on paper towels to cool and remove excess oil
• Sprinkle with salt to taste
• Store used oil in a mason jar and let the oil cool before adding it to the jar
• Another user recommended choosing a high-starch potato like the ‘bintje’ potato
• Double fry for best results: first time in beef fat for 5-6 minutes at 150-160°C and the second time for 2-3 minutes at 180°C
• Soaking thicker 1/2” fries in water before microwaving and tossing with oil and baking powder before baking can achieve a similar result to double frying
• Cutting the potatoes the day before and refrigerating them in salted water can improve browning
• Baking thicker steak fries in the oven on a bed of salt can lead to crispy and golden brown fries
• Air drying freshly rinsed potatoes on wire racks can remove excess moisture and improve frying results

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Step-by-step recipe for homemade fries