If you’re a stickler for food safety, you can also soak your potatoes for 2-5 minutes in your own all-natural vegetable wash made from water, white vinegar, and lemon juice. [2] X Research source Remember, potatoes grow in the ground, so it’s always a good idea to make sure they’re nice and clean before cooking with them.
There’s no need to peel your potatoes unless they’re particularly dirty, or you prefer them without the skins. If you do decide to peel them, use a veggie peeler with a wide blade to save time. [4] X Research source Longer potatoes tend to make for better French fries.
For especially large potatoes, you may need to make 1 or 2 extra cuts to simplify the task of slicing.
You can also cut your fries smaller, if you like. This will require making finer, more precise cuts, though, so watch your fingers. It’s okay if not all of your fries are exactly the same thickness. Just make sure there’s not such a size difference that they cook unevenly. [7] X Research source
Alternatively, you can soak your potatoes for 2-3 hours or even overnight the day before you fry them, though this isn’t a necessity. Giving your potatoes a good soak is optional, but it will reduce the amount of starch in the potatoes, preventing them from browning prematurely in the deep fryer. [10] X Research source
If you use an oil with a low smoke point, such as extra virgin olive or avocado, there’s a chance that it could burn before you cook time is up, ruining your fries in the process.
Different deep fryers have different designs, settings, and functions. Follow the instructions in the owner’s manual that came with your fryer to make sure you’re using the device safely and correctly. [13] X Research source
It’s a well-known fact that oil and water don’t mix. For this reason, adding wet food to hot frying oil a recipe for disaster. [15] X Research source
If you plan on preparing a large quantity of French fries, you may may need to do it in multiple batches, depending on the size of your deep fryer or fry basket. If you don’t have a fry basket, you have the option of either buying one (it’s sure to come in handy if you do a lot of deep frying) or using a metal skimmer or pair of metal tongs to move them in and out of the oil. [17] X Research source
Remember to set a timer so you’ll know exactly how long your fries have been cooking. In order to achieve the optimum flavor and texture, you’ll be cooking your French fries twice. The point of this first round is just to heat them through. Your fries should still be relatively soft by the time you take them out. If they begin to brown or crisp during the initial phase of frying, either your oil is too hot or you’ve left them in for too long. [19] X Research source
Cooling your potatoes briefly will prevent them from becoming overdone. Some chefs even chill par-cooked French fries before frying them a second time. [21] X Research source
Plan on removing your fries out shortly before they reach the desired doneness. They’ll continue to cook for a few moments after you take them out of the fryer.
If you’re too eager to get a nibble, you could end up burning your fingers, your mouth, or both, which would certainly make the whole experience less enjoyable. Consider keeping some absorbent fiber food trays on hand if you’re trying to cut down on your paper towel consumption.
For new take on classic French fries, try combining 1/2-1 teaspoon each of black pepper, garlic powder, onion salt, paprika, and dried parsley, oregano, thyme, and basil and shaking it onto your fries. [25] X Research source
