Everyday Chemistry, Part 5: Create Crispy French Fries
Make fries that are crispy on the outside and soft and pillowy on the inside. The secret to making restaurant quality french fries at home is twice frying and freezing in between! Get more details below!
Create Crispy French Fries
- Kennebec potatoes
- Any High Heating Oil
- Home Deep Fryer or a Deep Heavy Cast Iron Pot
- Spider shaped Fry basket
- Paper towels
- Non-stick baking sheet
- Cut the potatoes into desired french fry shape (with or without skins, whatever way you prefer).
- Soak potatoes in warm, salted water to soften slightly (about 10 minutes)
- Drain and dry completely before starting the frying steps.
- Fry in small batches in low-temperature oil (300 degrees F) to cook the inside until tender.
- Next, drain the fat on paper towels, when cool, place in a single layer on flat non stick baking sheet and freeze the fries, (This makes them extra-crispy when fried at a higher temperature for the last time).
- Fry again in small batches in hot oil (350 degrees F) until a crust forms but the fries are still golden.
- Finish with salt and Rosemary or any herbs you wish!