How To Make French Fries Using A Deep Fryer Recipes

THE BEST DEEP FRIED FRENCH FRIES

Steps:

• Using a sharp knife or French fry cutter, cut the potatoes into 1/4 square strips. Place them in a bowl of ice water. Place in the refrigerator and allow to chill for at least 2 hours, up to 12 hours.
• Set up deep fryer according to manufacture's instructions and fill with peanut oil. Preheat the deep fryer to 325.
• Drain the water from the potatoes and pat them as dry as possible. They will be very cold, maybe even frozen. Place the potatoes in the basket. It's okay if they are crowded for the first fry. 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 375. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil. Fry for only 2-4 minutes, or until they have reached the desired level of brownness and crispness. Drain on paper-towel-lined baking sheets, and salt immediately. Serve as soon as possible

DOUBLE-FRIED FRENCH FRIES

Steps:

• Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
• Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
• Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
• Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
• Raise heat of oil to 350 degrees F.
• Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

HOW TO MAKE FRENCH FRIES USING A DEEP FRYER

Steps:

• Wash your potatoes with cool, clean water. Place your potatoes in a colander or wire strainer and give them a good dousing, or hold them under the faucet and rinse them off one-by-one. Use the pads of your fingers or a stiff-bristled brush to scrub away clinging dirt and debris. When you're done, shake off the excess water. If you're a stickler for food safety, you can also soak your potatoes for 2-5 minutes in your own all-natural vegetable wash made from water, white vinegar, and lemon juice. Remember, potatoes grow in the ground, so it's always a good idea to make sure they're nice and clean before cooking with them.
• Cut the potatoes in half down the middle. Lay out your potatoes on a cutting board or scratch-resistant surface and run a sharp knife through the center of each. Be sure to cut them lengthwise rather than widthwise to ensure that your fries don't come out short and stubby. There's no need to peel your potatoes unless they're particularly dirty, or you prefer them without the skins. If you do decide to peel them, use a veggie peeler with a wide blade to save time. Longer potatoes tend to make for better French fries.
• Cut the halves into 1⁄2 in (1.3 cm) slices. Rest each bisected potato against your cutting board flat-side-down and slice it longways 3-4 times. Doing so will reduce it to more manageable sections that you can then easily cut into individual fries of your preferred thickness. For especially large potatoes, you may need to make 1 or 2 extra cuts to simplify the task of slicing.
• Slice the sections into 1⁄4-1⁄2 in (0.64-1.27 cm) strips. Work your way down the line turning each piece into 6-8 fries. Try to keep your cuts as consistent as you can. Once you've sliced your last potato, gather up the fries and transfer them to an empty, spacious serving or mixing bowl. You can also cut your fries smaller, if you like. This will require making finer, more precise cuts, though, so watch your fingers. It's okay if not all of your fries are exactly the same thickness. Just make sure there's not such a size difference that they cook unevenly.Tip: Investing in a vegetable slicer with interchangeable blades will allow you to make your own fun and tasty shoestring, curly, or waffle fries.
• Soak your sliced potatoes in cold water for 30 minutes to an hour. Fill the bowl with fresh water until the potatoes are completely immersed. Keep an eye on the clock as they soak. Once they've sat for half an hour or so, it will be time to drain them and get cooking. Alternatively, you can soak your potatoes for 2-3 hours or even overnight the day before you fry them, though this isn't a necessity. Giving your potatoes a good soak is optional, but it will reduce the amount of starch in the potatoes, preventing them from browning prematurely in the deep fryer.

FRENCH FRIES

Steps:

• Cut potatoes into 1/4-in. julienned strips; soak in cold water for 30 minutes., Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 340°. Fry potatoes in batches for 3-4 minutes or until lightly browned. Remove with a slotted spoon; drain on paper towels., Increase heat of oil to 375°. Fry potatoes again in batches for 1-2 minutes or until crisp and golden brown, turning frequently. Drain on paper towels; sprinkle with salt. Serve immediately.

AIR-FRYER FRENCH FRIES

Steps:

• Preheat air fryer to 400°. Add potatoes to a large bowl; add enough ice water to cover. Soak for 15 minutes. Drain potatoes; place on towels and pat dry., Combine potatoes, oil, garlic powder, salt and pepper in second large bowl; toss to coat. In batches, place potatoes in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

AIR FRYER FRENCH FRIES

Steps:

• Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
• Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
• Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
• Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

DEEP FRIED FRENCH FRIES

Steps:

• Bring large pot of salted water to boil.
• Cut a potatoe into 1/4 inch thick slices and lengthwise into 1/4 inch wide sticks.
• Cook in boiling water for 3 - 4 minutes.
• Use slotted spoon and carefully remove to sheet pan with rack to drain. Repeat with remaining potatoes.
• Leave potatoes to drain and dry. This step can be done up to 4 hours ahead. Let stand at room temperature.
• Pour canola oil into heavy large pot or deep fryer to the depth of 4 inches.
• Working in batches fry potatoes until golden, about 6 minutes.
• Sprinkle with salt and pepper before serving.
• Note: I put mine in an 300 oven to hold until the rest of dinner was ready and stayed crispy.

PERFECT FRENCH FRIES

Steps:

• Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
• Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
• When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
• Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
• Sprinkle with sea salt and dive in!

HOMEMADE CRISPY SEASONED FRENCH FRIES

Steps:

• Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.