French Fries are to potatoes what Superman is to Clark Kent. It’s the same vegetable, but the form … there’s just something about the texture and taste of hot, crunchy french fries. (We realize there are baked versions, but that’s not what this post is all about.)
They’re a salty prize and sidekick to the burger, chicken sandwich, or hell, just center stage.
Here are a few tips to take your French Fry game to fabulous highs. Fries, on high. We like the sound of it.
8 tips for frying fries
Every day can be fry day.
- Pick ’em
Russets are the golden ticket in the French fry world, being high in starch and low in moisture. That’s the sweet spot for fry-making.
- Slice ’em
Cut potatoes lengthwise into five pieces. Slice each of these into sticks, as thin as you can go, for ultimate crispiness.
- Soak ’em
Soak them for at least 30 minutes or overnight in cold water. This reduces starch and keeps fries from sticking together while frying for crispier crispiness. They also won’t cook as well if you skip the soaking. Pat them dry and let them sit on a cooling rack before frying them.
PRO TIP: Soak in salt water for several minutes before frying, for extra crispiness.
- Fry ’em
That classic fast-food joint with the golden arches? They use vegetable oil to make their fries. If you’re a fan of the big clown’s fries, imitation is the best form of flattery.
PRO TIP: Consider other neutral-tasting oils, such as:
- Canola
- Grape-seed
- Peanut
- Safflower
- Vegetable
Their smoke point is more than 350° Fahrenheit. Others have higher smoke points, but bring more flavor than you might want.
- Watch ’em
Heat 3 to 4 inches of oil in your FIREDISC® over medium heat. Warm to 325 for fries, 375 for basket-weave or shoestring variety.
- Perfect ‘em
Light, golden, beautiful — that’s the fry that we all dream off. Dark spots and burns lead to less-than-stellar taste, so don’t overcook. Aspire to have golden goodness from the first fry to the last.
- Crisp ’em
Place them on a cooling rack over a baking sheet as you pull them out of the oil. If you’re frying for many, place the sheet and rack in the oven on low and keep them coming.
- Eat ’em
Make the right amount for you to eat in one sitting — have you noticed leftover fries lose their luster? The starch that puffs them for crispiness in the fryer conspires to make them soggy when cold. If you must reheat, oven baking works best.
FIREDISC: Up to the task
Who wants to suffer in a steamy kitchen to make french fries? Take your cooking game outdoors with a FIREDISC® cooker, and leave all that heat outdoors. A FIREDISC® deep-dish cooker is ideal for fries, steak, burgers, and everything else on your summer menu.
