>be me. >cut potato fries. >soak, pat dry, freeze. >heat up deep pot of lard

>be me
>cut potato fries
>soak, pat dry, freeze
>heat up deep pot of lard
>fry potato until just turning golden
>remove
>do a 2nd fry on the same batch
>98% of fries still floppy

They’re really good, but how do I get that perfect restaurant crisp? What am I not doing?

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  1. 1 month ago
    Anonymous

    why are you soaking your fries, I have never heard of someone doing that

    • 1 month ago
      Anonymous

      cleaning off the excess starch on the outside

      • 1 month ago
        Anonymous

        homie, the starch is what makes the crispiness, you want more starch not less.

        • 1 month ago
          Anonymous

          Can you dust fires with potato starch for more crisp then perhaps perhaps

          • 1 month ago
            Anonymous

            yes, breaded fries are a thing. costco has one of the best in the food court

      • 1 month ago
        Anonymous

        Are you moronic?

        • 1 month ago
          Anonymous

          homie, the starch is what makes the crispiness, you want more starch not less.

          Yes I’m a brainlet. I read people saying that the starch leftover after cutting would leave the fries feeling a bit gummy so that was the first technique I tried. If this is wrong then that’s why i’m asking.

          Let the oil heat back up for the 2nd batch.

          What temperature are you frying at each time?

          temp of the oil is increased from around 325 on the first fry to around 380 on the second fry.

          what kinda potatoes are you using? don't use waxy red ones

          these were golden i think but i’ve been using russet

          you want to cut the potatoes and blanch them just until they're almost cooked but not quite, you definitely don't want browning during this process. Then, tap dry the taters and in the fridge they go UNCOVERED for at least an hour. You want cold fries for the final frying.
          And that's about it really, if you want even more crisp, you'll need a breading process and that's a whole 'nother can 'O worms.

          I’ll do as instructed here next batch

          • 1 month ago
            Anonymous

            >325 on the first fry to around 380 on the second fry
            350 first fry. Let rest on wire frame to remove excess oil and cool. 400-425 second.
            And do this guy's stuff

            you want to cut the potatoes and blanch them just until they're almost cooked but not quite, you definitely don't want browning during this process. Then, tap dry the taters and in the fridge they go UNCOVERED for at least an hour. You want cold fries for the final frying.
            And that's about it really, if you want even more crisp, you'll need a breading process and that's a whole 'nother can 'O worms.

      • 1 month ago
        Anonymous

        I've always parboiled them then dried them out in the fridge for a day or two before frying.
        Never did the double fry thing since my method works well for me.

        Seems weird to do since starch is what makes the crispy. Maybe that's why yours aren't.

        • 1 month ago
          Anonymous

          starch is not what makes them crispy, although its kind of a contentious subject on whether removing the starch from the outside helps them crisp either. 99% of potato crispiness is the water content of the outer layer.

          • 1 month ago
            Anonymous

            >starch is not what makes them crispy
            lol
            Trying coating a piece of chicken in plain flour then another in flour+added starch and a third in just starch and fry all three and tell me which one is crispiest. You can even double coat any or all of them if you so choose. It will always always always always always be the starch only that's crispiest. The problem is, starch doesn't brown so the chicken will look an alien shade of piss-yellow.
            t. guy who actually did this to find out for himself how to get the crispiest fried fish possible and, ultimately, decided that mostly starch+a bit of flour gives the best crispiness and colour

            • 1 month ago
              Anonymous

              jarred starch is a dry powder dude we are taking about wet starch inside of a potato. you are making a completely different argument.

              • 1 month ago
                Anonymous

                >inside of a potato
                >completely different argument
                Oh. No, I misunderstood the point of soaking it in water since it's not something I do (again, I just do

                I've always parboiled them then dried them out in the fridge for a day or two before frying.
                Never did the double fry thing since my method works well for me.

                Seems weird to do since starch is what makes the crispy. Maybe that's why yours aren't.

                ). I thought it would remove starch from the outside.
                Well, why are mine always crispy despite never soaking them, then?

              • 1 month ago
                Anonymous

                Parboiling and steam drying, combined with a refrigerator which is basically a giant dehumidifier, is probably the best method so you're already potato God. Most of the other methods like rinsing or patting dry are for people who want to have fries in the next couple hours and aren't willing to wait.

              • 1 month ago
                Anonymous

                Okay. So like most things, there are many ways to get moreorless similar results.

              • 1 month ago
                Anonymous

                I see. Yeah, we plan meals ahead, like today, we're having a supermarket pot pie for dinner. This was planned months ago, but the original idea was for me to make a pizza for pi day but when I saw that 20 oz pot pies are being sold for $3.14 today, we switched it up. Gonna have pot pie and salad. And tomorrow, miso glazed pollock with greens and pickles.

              • 1 month ago
                Anonymous

                >pi = 41.3
                Burger education at work. 😉

              • 1 month ago
                Anonymous

                Pi was discovered by an American, Alexandre Dum'ass. It equals whatever America says it equals.

              • 1 month ago
                Anonymous

                How about frick you

              • 1 month ago
                Anonymous

                How about get a sense of humour, sugarbreasts

              • 1 month ago
                Anonymous

                Curious your spelling humour with the european spelling good you know you're plaice

              • 1 month ago
                Anonymous

                >european spelling
                Canadians, South Africans, Singaporeans and New Zealanders exist. Also people unfortunate enough to be from West Island rather than North or South.

              • 1 month ago
                Anonymous

                Don't understand any of this new world babble except the list of colonies

              • 1 month ago
                Anonymous

                That's because you lack education, intellect and are exceptionally xenophobic, just like most of your compatriots. You also lust after black wiener like most of them do.

              • 1 month ago
                Anonymous

                And yet you brought it up. Mutt's law in action yet again.

              • 1 month ago
                Anonymous

                I didn't. That wasn't me, rotund anon. I was just chiming in, calling a c**t a c**t. Back to your low brow business, bottom feeder.

              • 1 month ago
                Anonymous

                You literally just said:
                >You also lust after black wiener like most of them do.
                Which is mutt's law. Also there's nothing rotund about me.

              • 1 month ago
                Anonymous

                No, no, yes, yes, no

      • 1 month ago
        Anonymous

        what the frick? no.

  2. 1 month ago
    Anonymous

    Let the oil heat back up for the 2nd batch.

  3. 1 month ago
    Anonymous

    Did you boil then blanch? Is your second fry hotter than the first?

  4. 1 month ago
    Anonymous

    you want to cut the potatoes and blanch them just until they're almost cooked but not quite, you definitely don't want browning during this process. Then, tap dry the taters and in the fridge they go UNCOVERED for at least an hour. You want cold fries for the final frying.
    And that's about it really, if you want even more crisp, you'll need a breading process and that's a whole 'nother can 'O worms.

    • 1 month ago
      Anonymous

      Based knower. I personally like to blanch, then ice bath, then pat dry and deep fry

      • 1 month ago
        Anonymous

        you want to cut the potatoes and blanch them just until they're almost cooked but not quite, you definitely don't want browning during this process. Then, tap dry the taters and in the fridge they go UNCOVERED for at least an hour. You want cold fries for the final frying.
        And that's about it really, if you want even more crisp, you'll need a breading process and that's a whole 'nother can 'O worms.

        >bleaching your fries
        sounds about white

        • 1 month ago
          Anonymous

          blanching not bleaching

    • 1 month ago
      Anonymous

      and you still need to dry after the first fry. Fast food fries are fried, frozen, then shipped.

      • 1 month ago
        Anonymous

        they weren't dry enough

        also this. the fries should basically rest long enough to come close to room temperature in order to let moisture evaporate out from the first fry.

        • 1 month ago
          Anonymous

          I had read to fry them frozen so the inside didn’t cook too fast while the outside was getting crispy. Have I been lied to?

          • 1 month ago
            Anonymous

            That's moreorless accurate, but very, very cold works, too. Three only thing I fry from frozen is cheese because it will otherwise melt and burst through the coating

          • 1 month ago
            Anonymous

            Freezing is another method of allowing you time to get the outside crispy without completely turning the rest of the potato to a rock. It's just another method of getting the outside dry, but from a different angle of attack. Freezing them for an extended period also allows some of the water to sublimate out (the ice crystals you see on the inside of bags) and render the final product dryer.

  5. 1 month ago
    Anonymous

    what kinda potatoes are you using? don't use waxy red ones

  6. 1 month ago
    Anonymous

    What temperature are you frying at each time?

  7. 1 month ago
    Anonymous
  8. 1 month ago
    Anonymous

    temp too low

  9. 1 month ago
    Anonymous

    put the fries in the freezer between the two frying stages, not at the beginning

  10. 1 month ago
    Anonymous

    Surprised that nobody has mooted thrice cooked chips.

  11. 1 month ago
    Anonymous

    Why you guys go to this length for sneedslop, I'll never understand. It's such a nutritionally thin dish, while also being so high in calories and delivering a massive dose of seed oils, that I think French fries are majorly responsible for obesity in North America.

    • 1 month ago
      Anonymous

      >seed oils
      Some people fry in tallow, lard or rendered chicken grease.

      • 1 month ago
        Anonymous

        And that's cool, but it doesn't address the nutrition issue or the calorie issue.

        • 1 month ago
          Anonymous

          It's a sometimes food. You eat it sometimes. It's not meant to be a staple. The problem isn't the food, necessarily, it's the frequency and quantity.

          • 1 month ago
            Anonymous

            Fair enough. The most effort I could muster for it was buying a good store brand (Costco thin slice ones are good) and air frying it. Frick it. I hate my fricking life.

    • 1 month ago
      Anonymous

      Watch out for this guy, he's fun at parties

      • 1 month ago
        Anonymous

        I resent that. I am fun at parties. I'll drink and have random slop, but I won't spend hours prepping that slop.

  12. 1 month ago
    Anonymous

    dense starchy floppy fries are better and I'm tired of pretending they're not!

  13. 1 month ago
    Anonymous

    I stumbled upon the crispiest fry technique on accident when my freezer broke a couple of years back. Stick with me, it's kind of a process:
    >Cook potatoes whole
    >Dry
    >Freeze
    >Par-thaw (you want them to be slushy)
    >Re-freeze
    >Par-thaw
    >Cut
    >Lay individually on trays
    >Refreeze
    >Fry

    The ice crystals we formed by letting the whole potatoes par-thaw form delicious crispy crevices. The final texture of these is like French fry croutons.

  14. 1 month ago
    Anonymous

    From Alt: https://www.seriouseats.com/perfect-french-fries-recipe

    Vinegar and freezing are your friend.

  15. 1 month ago
    Anonymous

    I cut the potatoes and put the fries in cold salted water at least over night "usually days" in the fridge.
    Dry then fry in beef fat.
    Perfect every time.

    • 1 month ago
      Anonymous

      Also, all potatoes are not equal when it comes to home fries.

      • 1 month ago
        Anonymous

        I hadn't even thought of that. I'm

        I've always parboiled them then dried them out in the fridge for a day or two before frying.
        Never did the double fry thing since my method works well for me.

        Seems weird to do since starch is what makes the crispy. Maybe that's why yours aren't.

        I just want it known that I only use "yellow potatoes." I don't know what the variety is beyond that. They're literally just called "yellow potatoes."
        If you live in America, I know fries made from red, Eastern, russet and white potatoes all fricking blow HARD compared to yellow. In fact, those tatties all suck in general except for pancakes. Shit for mash. Shit for roast. And red and white have a weird aftertaste and off texture altogether unless made into potato pancakes.
        I take it back about then all being shit for mash since russets do make a decent one but they can't be boiled or steamed and must be baked for mashing. They will otherwise disintegrate into the water. Obviously, that means that they're are also good for baked/jacket potatoes in general. I've found no other way to prepare russets for literally anything besides baking them unpeeled first. Only way they're worth a damn.
        All the same, yellows are my go to for everything.

  16. 1 month ago
    Anonymous

    I did fries in an air frier, just cut a potato (peeled first but i think thats optional.) then salted and put a bit of olive oil on it. Was crispy on the outside and soft on the inside.

    Was it just the air fryer? Shit was so tasty and easy.

    • 1 month ago
      Anonymous

      It was low standards.

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