Homemade french fries...naked or dressed

When making homemade french fries. Naked or skin on? Type of oil or lard or other? How do you cut? How many times to fry? Type of salt? The best fries are made at home. How do you do yours? I'll give up mine somewhere down the thread. euclid

Russets - peeled - manual krinkle cutter (thin) - Canola (Peanut is the best though) - rise in cold water till water runs clear - add 2 TBL white vinegar to water to stop discoloration - heat oil 360 - drain cold water from potatoes very, very well..(use salad spinner for best results) blanch for 2 minutes - drain - let sit - refry to final desired doneness - add kosher salt when they come out of fryer - Enjoy

I'm now lazy..I buy good quality frozen krinkle cut and deep fry them after allowing the frozen potatoes to slightly thaw.  I like them very well done and I find that by thawing the potatoes a bit, they come out really good. 

Ben, i like that idea of letting frozen fries thaw a bit.  I resort to them sometimes, but prefer from scratch if I have the time

Euclid....usually naked Russets that I have had a for at least 3 weeks, usually more (like me, older is better - to a point).  Cut about 3/8 wide, usually peeled. Soaked in ice water for at least two hours and then scrupulously dried.  Canola oil. First hit at 365 for about 3 mins until all the sizzle stops.  Small batches.  Let them rest at least 15-20 minutes, but 45 minutes is better.  Second hit at 400.  Maybe a little Lawry's for finesse, otherwise no salt then; wait for the table

IMO Golden but Russet is great as well. I leave the skin on and cut the fries to 5/8 (approx. of course). I put the cut fries in a bowl of cold water and leave for several hours. I prefer other oil than Canola but that is what I use. I find the oil is hot enough when I flick a drop of water onto it and it cracks. When it cracks, I slow the heat down. I portion the cut fries into the skillet so as to keep the cooking process even. After 5 minutes I put the fries into a bed of paper towel and let sit.  The longer the better. As I complete the cycle, I reintroduce the fries to the oil (by the way, the first fry time is 5 minutes). When the color is right, I take them out. I use a metal slotted spoon to stir and extract. Stirring is very important. When done, I add a generous amount of Kosher salt.
   I sure like the vinegar concept and will try it. By the way, I never do fries without doing onion rings after the fries are done. They cook fast and taste great. By the time everyone is plated, the O rings are done.

We all have slightly different cooking procedures.  Goldens huh?  Interesting..I wonder if they would make good potato chips?
 
Hey, one interesting think I will alway remember when we had our restaurant.  Whenever we changed the oil, it took forever for the fries to get done and that was with very expensive fryers.  As the oil started to age, the fries took less and less time. 
 
We used peanut oil.  Blanched 2-3 minutes and then off to the walk-in for at least 24 hours. We always had a day or two supply at all times.  We did between 700 and 900 lbs a week (6 days).  We kept the blanched fries in dishpans..Uncovered.. 
 
They would come up from the basement prep kitchen and look greasy...Cold and greasy.  But, that's the way they we did them and they were good.  I guess you could blanch them, leave them out at room temperature and then fry them up in an hour or so.  That's what I do at home, too.
 
Now I understand 5 Guys or In and Out?  One or both of them do not blanch?  They just cut, no peel, no rinse and just fry.  Have either of you had them?
 
 
 

Five Guys I believe double fry. In and Out do not.....

   I just ate at Five Guys and I am convinced they double fry. Theyr'e just too many of them.

I use Russet potatoes that I cut in a french fry cutter - either 1/4" or 3/8" -with or without skin. I boil them in water for about 7 to 8 minutes to soften and internally cook them. I pat them dry with a towel paper and then fry in 350F deg canola oil for about 3 minutes or so  till a golden yellow color. Eat as is or squirt some vinegar on them for "County Fair" style vinegar fries.

At In and Out you watch them use a potato slicer and drop the fresh cut fries into the fryer.  While it looks good, those "in the Know" know that they should be rinsed and double fried.

Oh Zeke..My man!  I am going to try that process!  What about letting the potatoes cool down completely before frying? 

I am going to try this..Can I ask how you found out about this process.  I have never heard of this, but why not!  Makes sense to me.

Baah Ben


Oh Zeke..My man!  I am going to try that process!  What about letting the potatoes cool down completely before frying? 

I am going to try this..Can I ask how you found out about this process.  I have never heard of this, but why not!  Makes sense to me.

Baah Ben
I’ve never tried cooling them although I did try a 2 step method a few years ago ,where I initially cooked the fries for a minute or so at low temp of 175F to 200F , then put them in the freezer for about 5 -10 minutes then finished them off at 350F deg for a few minutes or so - they seemed to come out somewhat crisper -but too much trouble.
I’ve not had good luck in getting fresh cut fries to cook well just in oil - seems like they would come out golden brown or somewhat burned on the outside but undercooked internally. I used to make baked potatoes in a similar way - boil them for about 20 minutes or so to tenderize them and then finish them off in the oven or Dutch oven. The French fry method just morphed out from the baked potato method. You have to experiment somewhat with the boiling times - new potatoes are harder and may take longer than an older softer spud. Too much boiling and they tend to get mushy almost like mashed - I test with a toothpick or fork for softness. Good luck.
 

Zeke, your first fry should be at around 335, cool, finish at 375.