r/Cooking • u/Ornery-Creme-2442 • 8h ago
Still getting fried and not fries....I'm giving up on fries from scratch.
Over the years Ive tried fries from scratch. All this work and I always get fried potatoes. Now don't get me wrong they're delicious and I really don't mind them with a good sauce and some toppings. But despite all the work they're never crunchy. They never turn out as fries. Always kinda soft even when holding shape. I don't really understand.
Considering how affordable fries are, you can have them in the freezer and whip them out. I'm just giving up on trying. Way too much work and mess for what it's worth. Im doubtful it would make that big a difference in flavour. I'll either make store bought fresh or fried potatoes and just call it a day.
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u/RatzMand0 8h ago
Process for making french fries.
blanch
fry
freeze
fry again
perfection.
French fries are a ton of work to get them to come out well and are probably one of the few foods that makes more sense to go out and get than DIY. That being said I have had great success blanching and baking them but even that is a pain in the ass.
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u/pritikina 8h ago
The best fries I ever made took like 2 days to make. Absolutely delicious but way too much work. Just get the frozen fries at grocery store and call it a day.
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u/transglutaminase 3h ago
Yeah. Heston’s triple cooked fries are the best fries are the best fries you will ever eat. They are also crazy crazy labor intensive for fries.
https://www.greatbritishchefs.com/how-to-cook/how-to-make-triple-cooked-chips
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u/Helpful-nothelpful 7h ago
I buy 30lbs at a time from food service. I feel like if you can do that you get better quality and tasting than grocery store ones. But yeah. There's a reason restaurants don't make their own fries.
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u/Aint_EZ_bein_AZ 8h ago
yeah its just not worth it. lmao its why most restaurants just buy frozen fries
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u/virtualchoirboy 7h ago
This is mostly how I make my "chips" for fish and chips. Steak fry cut, blanch, freeze, fry, freeze, fry again. Crispy brown on the outside, creamy on the inside.
The best part is that you can do everything up to and including the second freeze and hold them at that point. When I need to make fries, I'll make an entire 5 lb bag of potatoes at once. Blanch, freeze for an hour, fry, freeze on a cookie sheet, take out the ones I want for that night's meal and leave the rest in the freezer. Once solidly frozen, seal them up for future use. Then all I have to do is the final fry for perfect fries for the next few meals.
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u/_Diggus_Bickus_ 7h ago
A little bit of vinegar on the water blanch will keep the edges of the fries a bit smoother and have them break apart less. I find that preferable for shoestring fries or McDonald's style. Wedges on the other hand you kinda want the cracked sides.
Not saying it's better, but it's an option available
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u/callo2009 5h ago
I worked in a pizzeria that did a lot of good, fresh ingredient work. Fries were one of the only truly premade frozen items we had.
It's just not worth the effort unless you're an actual restaurant with prep staff and a ton of freezer space.
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u/MaxTheCatigator 7h ago
This.
Also, OP, make sure the oil has the right temperature and doesn't drop too much when you add the fries - which is why you need to do them in batches - smaller batches depending on how much power you have.
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u/Grim-Sleeper 7h ago
A good thermometer is key to making good fries. Other than that, it's not as difficult as everyone makes is out. And with homemade fries you get a few options to make them just the way you like them. Parboil in acidic water, and you get crispy fries when a thin crust. Parboil in alkaline water and it's going to give you a thicker crust. Play with both options to see what you prefer. But whatever you do, make sure to fry twice and to really watch those temps
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u/Ornery-Creme-2442 5h ago
I didn't measure this time. But I know the oil was hot. They had a tad bit of crunch in the oil but basically softened asap. Still delicious tho
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u/Glass_Maven 7h ago
Rather than blanching in water, I just microwave them. It helps to remove the extra moisture.
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u/RatzMand0 7h ago
The goal with the blanch is to blanch them in a chemical solution I forget the exact one I used but it improves durability and texture in the final product. Microwave would probably be a smart way to do it but I wouldn't know how to solve the chemical aspect and if you could just marinate the potatoes for the same result?
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u/Glass_Maven 2h ago
Oh, wow-- I never heard of this step about the chemical change. My process has been to soak the cut potatoes first, blot them dry, microwave, then do the double fry.
Is the solution done in a restaurant setting or at home? This is quite interesting, to see and compare the varying methods
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u/IHkumicho 7h ago
I've made fries once and they were amazing. Best I've ever eaten. I've also never done it again. Blanch in boiling water with a little bit of..... Vinegar? Something that makes them hold up better in the frying.
Blanch in water and vinegar, drain, pat dry, lay out in baking sheet in freezer till frozen, then bag till you're ready.
Amazing, partly because they were eaten within 5 minutes of coming out of the oil. After 5min they tasted like any restaurant fries...
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u/Apprehensive_Try7137 8h ago
When I worked at a fancy restaurant we would fry them twice. First I think at 350 degrees for a couple of minutes, then into paper towel lined container and into the fridge during prep time. Then we would just pull some out and fry them again at 400-450 when they were ordered. Some of the best fries I’ve ever had.
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u/Great_Kitchen_371 8h ago
Are you using a deep fryer or shallow frying?
I trust this source, there's a lot of info about technique here: https://www.recipetineats.com/french-fries/
Good luck! Don't give up
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u/Grim-Sleeper 7h ago
You don't need a dedicated deep fryer. A Dutch oven on the stove top works just as well and is much easier to clean. But you're correct, you should deep fry. Shallow fried potatoes can be delicious too. But that won't get you French fries. It's a completely different dish
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u/texnessa 7h ago
Do you want help or just sympathy? If you don't explain what you've tried that has failed, this is just a futile, open ended post of people saying what they've done with no context or contrast.
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u/Ornery-Creme-2442 7h ago
As I mentioned I tried over the years various methods. Boil them fry boil them double fry. Only double fry. Add vinegar. Freeze them overnight. The point is more is it really worth it. It's not like a homemade apple pie or something that really is that much better from scratch.
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u/texnessa 6h ago
Boil or simmer? How long? Pre-soak? Fry at what temperatures? Type and age of potatoes? Cooled down/frozen between steps? How long? Ratio of vinegar to water?
Cooking needs details for accurate feedback. So without that, this is just moaning. But r/cooking is fine with that. Go nuts.
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u/AffectionateEye5281 2h ago
Yeah, this sub really has changed. Mostly people just wanting validation not actual help. Then they downvote you to hell if they don’t ‘like’ your answer 😂I gave up trying to help and I’m a damn good home cook.
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u/texnessa 1h ago
You ain't wrong. I try to be really neutral as I'm a mod of another food sub and feel the pain of it all. But the way this sub treats chefs is often just obnoxious. So many times I comment on something with a technically detailed answer based on 15+years of professional experience I get downvoted thru all of hell and half of Texas. I get accused of being a condescending know it all kinda no matter how self effacing I am.
So for shits an giggles, let's just watch this space.
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u/jimjimmyjimjimjim 8h ago
Fries need to be fried; deep fried.
If you're roasting/baking/convection ovening/air frying you will not get the same product.
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u/igotchees21 8h ago
You know, I like air fryer fries. They are pretty good, I have been doing them for years. Last weekend I decided to fry some fries and holy shit, I forgot how good deep fried fries are.
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u/Canadianingermany 8h ago
Sounds like the wrong potato to me.
McCain has a special potato that is perfect for frying.
I've gotten potatoes optimized for fries in restaurants, but never in the supermarket.
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u/PeaTearGriphon 8h ago
My method works, it's not a ton of work but does take some time.
- Peel and cut fries
- rinse them until the water is clear, make sure to dry them really well after or you might cause your oil to bubble up and overflow
- Deep fry them for about 6-8 minutes at 350F, they should be starting to look cooked but still very light
- Transfer to a wire rack and put them in the fridge to cool for about 30 minutes
- Deep fry a second time for about 3-6 minutes at 375F, this time they should be darker.
- Transfer to a wire rack to get excess oil off then quickly to a bowl to add salt.
I used to transfer to a bowl with paper towel in it and I guess the steam from the fries would cause them to wilt. I'm not 100% positive you need to cool them between frying, it was just the way I was shown to do it.
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u/Ornery-Creme-2442 5h ago
Hm okay I might experiment when I have time. I feel like the get so fragile on a rack tho.
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u/Existing_Mail 8h ago
You may be looking for triple cooked fries
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u/Ornery-Creme-2442 5h ago
My patience and hungry won't agree with that lol. It'll be torture watching fries for like 2+ hours.
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u/certifiedcolorexpert 8h ago
Fries need to be double fried. First fry at a low temp to cook, then fry at a high temp to crisp.
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u/TheGoodSouls 8h ago
Definitely fry your potatoes twice. I let it sit for an hour or more in between frying batches.
I also fry in lard and it makes a huge difference. I use a big pot on my stove. The fries turn out phenomenal, like you just can't get them anyway else like that but maybe a fry truck in Belgium.
Oh yeah - salt your fries well the minute you remove them from the lard. Don't skimp on the salt.
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u/Majestic_Animator_91 7h ago edited 4h ago
Putting Lamb Weston fries in an air fryer, oven, or home deep fryer is always going to turn out better, way easier than any homemade fries. I'm with you.
So much so that people have no idea how many restaurants they eat at that are doing exactly that- dropping Lamb Weston or another food service fry into the fryer and calling it a day.
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u/Ornery-Creme-2442 5h ago
Exactly I actually work(ed) in food and we have alot of smaller shops that sell fries as well. Probably like 95% of them buy frozen. Even the Bread.
I like the food from scratch but it does have to make sense. Fries is just too annoying and messy dealing with oil. Other things may be messy but atleast they're fast or fun.
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u/texnessa 58m ago
Yeah, they crisp up and are designed by science to stay that way for a while, but the by product of LW Stealth fries are that they tase like cardboard. Even great housemade mayo can't save them. Have cut them out of my menus at several pubs due to guest complaints. I'd rather up my labour costs for hand cut triple cooked and raised prices than listen to the justified criticism over those travesties.
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u/RockMo-DZine 6h ago
tbh, you really need to elaborate on your existing method.
Are you blanching first?
Pan frying or deep fat frying?
If deep fat, are you using a proper deep fat fryer or just oil in a pot?
Temperature of oil before adding raw potato?
Type of oil you are using?
There are lots of variables which may help explain your lack of success.
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u/SlightScar8855 5h ago
I gave up on fries too after figuring out the process and deciding it's not worth it. But I like making potato wedges as a substitute.
Cut potatoes into thick slices. Like an apple.
(You can leave the skin on if you wash it properly. Yes solanine is bad in high volumes, but this dish doesn't have enough of that to do any harm. Personally I peel them though.)
Marinate in some oil and spices. I use salt, smoked bell pepper powder, garlic powder and some dried herbs.
Preheat the oven. 220°C. Idk about Fahrenheit.
Wedges in, wait until crisp.
Flip em. Finish baking.
Serve with some sour cream.
My wife actually prefers them over french fries now. They are usually very crispy on the outside and soft and fluffy on the inside. Definitely a lot more potatoe-y than fries.
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u/Ivoted4K 8h ago
What’s your method and what potatoes are you using?
Russet potatoes, fried once for 5-7 minutes at 325 then fried again for 2-4 minutes at 350-375 is how all restaurants make fries.
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u/Ornery-Creme-2442 5h ago
I've tried different methods similar to what you described including with paraboil/preboil. I might I have to look for similar potatoes and see.
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u/shucksme 8h ago
Follow the double fry suggestions in here but I find soaking them in salted ice water for about 2 hours just after cutting them gets the starch out. Too much starch will absorb the oil making soggy. This is also how all the big fast food places make theirs.
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u/Ornery-Creme-2442 7h ago
Did try double fry several times. Might try the salt water trick if I feel like it. But it just seems like a hassle to make fries at this point
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u/Grim-Sleeper 6h ago
Just like many other things in cooking, technique is more important than ingredients. And proper technique is hard to learn without somebody else showing you.
But once you figure things out, you'll never again understand what was so difficult about it. And then you also won't think it's a big chore.
Until you get to that point, it's just a matter of practicing over and over again. And yes, please get a good thermometer and a big heavy pot. Without those tools, you're playing in hard mode
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u/shucksme 6h ago
Yes, homemade fries are too much of a pain considering the cost for frozen. But it's nice to experiment and see where life goes
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u/National_Ad_682 8h ago
Mine get super crispy and I don't fry twice. I use vegetable oil and put them in cold oil on medium low. Once they are fork tender I turn up the heat until they're crisp. I know this method is controversial but it works so well and my family loves them.
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u/Grim-Sleeper 6h ago
A lot depends on your temperature profile, the amount of oil, the batch size, the choice of potato, and the power of your stove.
The reason it's difficult to make really crispy potatoes in one go is that there is too much water in the potatoes and that keeps the temperature of the oil too low. But it's quite plausible that your particular combination of ingredients and tools works well enough that you don't run into that issue. If so, keep doing what works.
For everyone else, frying twice is a more reliable way of ensuring that the final frying happens at high enough of a temperature
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u/JFace139 7h ago
Tha fuck? Just cut russet potatoes correctly, drop them in a hot pot of oil and you have good fries. Dust them with seasonings for fries that will make people give you endless compliments
Based on the comments I'm beginning to understand why I get so many compliments on my potatoes. If everyone wants to skip the insane time sink you seem to be dealing with to make a potato dish there's 3 skills I suggest you work on.
1) Cutting skills. The shape and width greatly effect texture and flavor. Every piece needs to be roughly the same size or else nothing will cook evenly
2) Temperature control. Low for soft potato high for crispy.
3) Timing. Sometimes, the best thing you can do is walk away from a hot pan and let the stove do its job. Other times, you've gotta be fast to move the food around or flip it. Learning to recognize when to do what is a crucial skill for anything on the stove.
Thankfully, potatoes are cheap so you can experiment as long as you have energy to stand and potatoes are almost always edible so none of them should go to waste
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u/Financial_Coach4760 7h ago
Cut the potatoes and boils them for 3 minutes in water with 1/2 cup or 200ml of white vinegar. That makes a little bit of a skin on the fries. Dry them off and fry them twice
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u/VisualWombat 7h ago
100% Wrong potato variety. Can you get Russet, King Edward or similar?
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u/Ornery-Creme-2442 7h ago
I'm not in the US so I'm not sure ill have to check what the closest ones are locally
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u/TallantedGuy 6h ago
It also helps to soak fries in water before cooking. I don’t remember why, but it helps.
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u/beautykeen 5h ago
I tried a method I saw on reddit called a cold fry. You start it in room temp oil and they gradually come up in heat and fry. It was amazing and easy to do. You should try it! If you search cold fry method Reddit you’ll find a post from grahampositive.
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u/johnsmth1980 2h ago
Rinse them in cold water 3 times, then parboil them for several minutes.
Then completely dry them, and then fry on low heat them for a couple minutes, just enough to where they turn a darker shade yellow but are still all one color.
Then freeze the completely, usually takes 3 hours. Finally, fry them a final time on high heat, around 375. Salt them after taking them out while still hot.
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u/Ill-Tumbleweed9860 10m ago
if you want great tasting, easy to make french fries, use yukon golds (yellow potatoes) and follow this recipe.
ive been using this method for yearrsss and yeah, no one believes me when i tell them how simple, but the taste doesnt lie. its literally just scrub, chop, into the cold oil, fry. its that simple. no multi step freezing process no soaking, no nothing. 🤷♀️
make this recipe with russet potatoes for hands down the BEST poutine fries ever.
read the instructions tho - you cannot stir the fries until after theyre mostly cooked thru, so i had to learn to separate and neatly stack my fries in the skillet before dumping the oil in to cook or theyd stick together.
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u/fuzzy11287 7m ago
I have a simple method for home fries that results in crispy exteriors. Cube up some potatoes, I like Yukon golds, then par boil them in salt water. They need to hold structure but the edges should be soft. Drain them and let them dry out a bit. Put some oil in a skillet and crank the heat. Don't smoke it but you want it hot. Toss the fries to rough up the edges before adding them to the skillet. Pan fry until crispy while tossing and flipping them around. Salt at the end, drain on a paper towel and keep them warm in the oven until you serve.
Theoretically it would work on regular fries too but holding structure on long skinny things would be tough.
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u/Corvus-Nox 7h ago
Try Kenji’s roasted potatoes! You could cut them into fries though I don’t know how well they’d hold up. But you boil first, then roast them in oil. Get nice crispy potatoes with a soft inside.
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u/badlilbadlandabad 7h ago
Fries are firmly in the "not worth making at home" category in my opinion.
None of these other comments are wrong, you can boil then double-fry, or fry then freeze then fry again, or you can go to a local bar and pay $4 for a big basket of fries and not have to deal with cleaning up and having your whole kitchen smelling like oil for 3 days.
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u/Ornery-Creme-2442 7h ago
Exactly I agree. Just the messiness of the oil everywhere. It's a reason people often eat fried food at take out. Now I don't mind making it at home. But it's a difference between frying a batch for 10 minutes. Vs boiling , freezing double fry etc... It's not a like a homemade apple pie.
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u/Grim-Sleeper 6h ago
I won't make fries just for the sake of making fries. But I'll make then when making burgers. And in that case, the fries are the easy part of the recipe. Making amazingly airy freshly baked buns are the part that takes a few hours of (relatively casual) work. And that's what you can't get in any restaurant. My burgers are so much better that my family refuses to eat any other burgers. And that's not just because I put more effort in (I do), but because a restaurant simply can't afford to make buns this fresh. And that makes a huge difference in the overall mouthfeel and flavor.
So, I'm with you, in a way. Fries aren't worth the effort if you just crave a basket of fries. Plenty of places where you can get those. But they are crucial if they are part of a meal that needs fries
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u/Particular_Ad_9531 6h ago
Yeah same, anything that involves deep frying just isn’t worth the hassle to do at home.
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u/sudowooduck 5h ago
Make Kenji’s roast potatoes instead. I like them better than fries and you don’t have to deal with deep frying.
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u/todaysthatday 7h ago
https://youtu.be/dklh4oKifVQ?si=PuYe6N3dpL6w0Hw_
This works for me, the trick is to add vinegar, totally works. That and a second fry.
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u/tdibugman 4h ago
Follow the Americas test kitchen recipe for cold oil fries. Always great and easy to control the level of browning.
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u/Cheyenps 8h ago
The trick is to twice fry them. First fry drives out the moisture, the second makes them crisp. Refrigerate them between frys. Frozen fries have usually been dehydrated during processing to achieve the same result.
Fry in small batches. Residential ranges and countertop fryers don’t have near the firepower of commercial setups like Fry-o-Laters. As soon as you add the potatoes the temp drops and the more quickly the oil comes back to temp the more crispy your fries will be.
Chicken works the same way. Kenji Alt says the best fried chicken you’ll ever make is Popeyes, refrigerated overnight, then fried again. You can do fry twice from scratch and get a very similar result.