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#HOMEMADE FRENCH FRIES DEEP FRYER SKIN#
#HOMEMADE FRENCH FRIES DEEP FRYER FREE#

The $29.95 specials will not last, trust me on this one.Īnother method for smaller fresh fry preparation is to use the Mandoline to cut the Idaho® Russet Burbank variety potatoes for the perfect fries. Make sure to use a good quality fry cutter such as, a wall or surface mount FF cutter by King Kutter, Nemco and others costing at least $175. Pictured above and below, are Idaho® Russet Burbank variety potatoes best for the perfect fries. Put the cut potatoes in a bowl with lots of cold water to soak for 30 minutes, agitating them from time to time. Note: Cutting the potatoes to a cross-section results in an optimal crust-to-filling ratio in our finished fries.

After blanching, allow fries to cool to room temperature or, preferably, refrigerate in uncovered containers before the final fry to a golden brown. Square off the sides of the potatoes, then cut them into sticks. Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown. Get a crispier finished fry by blanching potatoes in hot oil to precook before peak periods and then finish in a final fry before serving. Spin-dry before frying to avoid spattering and reduce fat absorption.įresh fries are best blanched. Add citrus acid or vinegar to the water solution to prevent darkening. Fries made from peeled potatoes should be chilled after cutting in cold water for 30 minutes to 2 hours before frying to ensure maximum crispiness.

#HOMEMADE FRENCH FRIES DEEP FRYER SKIN#

Keep the skin on to enhance homemade appearance and flavor. Or, this article in the Chicago Tribune, " Make the best french fries ever," on what Chef Bart Vandaele of Belga Café in Washington DC and Chef Ben Sheagren of Hop Leaf in Chicago do.The wonderful videos done by Rouxbe Cooking School: " French Fries".

#HOMEMADE FRENCH FRIES DEEP FRYER FREE#

His tips on blanching: Blanch them in high quality trans-fat free vegetable oil for 5 minutes at 260 degrees.

Remove, toss, place in a single layer, and bake for 10 more minutes or. Place the fries in a single layer on a baking sheet at 400 F in the lower-third of the oven for 15-20 minutes. Toss with up to 1/2 cup vegetable oil and sprinkle with salt and pepper. I love this comment,“The first part of my plan was to find the best quality potato I could get my hands on.” Soak the the fries in cold water for at least 1 hour or overnight and pat completely dry. Keep warm on on a baking sheet in the oven at 200☏ while the other batches cook. Remove fries with a slotted spoon and place on a paper towel-lined plate. Turn the heat to medium-high and cook 15 25 minutes, or until golden brown. He specifically uses potatoes from the Blackfoot Idaho area. In a deep pot, add vegetable oil and 1/3 of the potatoes.

The chef at Wildfire (with locations in Illinois, Minnesota and Virginia) who prided himself on taking on a project that requires weeks of research.

OK, despite all the posts on this blog about the importance of blanching potatoes for fries, I hope that reading from others and their experiences will convince you that this is the way to go. US Fresh Potato Category Quarterly Reports.Behind the scenes of our National Commercials.