Drain the water, and then fry until the fries have a glazed look and are a little limp. Serve hot and fresh. Step 4: Baking. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions. Put lids on the tubs until you are ready for the final frying. To maintain fresher looking and better-tasting potatoes, people consider blanching them before serving or freezing. Freeze mature potatoes that have been stored for at least 30 days. I ran the finished sweet potato fries through the MyFitnessPal food calculator, and the recipe says a portion like yours, about two handfuls (3.2 ounces finished baked weight) has 76 calories. Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil. When developing the recipe, the Test Kitchen sought inspiration from the technique … Yes, frozen french fries are fried before being frozen. She attended the University of Michigan and is currently a student at the French Culinary Institute in NYC. Cover baking sheets with parchment paper and roast fries for 45 minutes or until the fries are cooked through. (Make sure the potatoes are dry before frying; you can dab them off with the paper towel if necessary.). Try to cut them all into the same sized pieces for even cooking. Cut potatoes lengthwise into ¼ inch thick fries, leaving the skin on. With 785 posts, chances are there's already an answer to your question. To revisit this article, select My⁠ ⁠Account, then View saved stories. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Kelly Dobkin's "culinary school method" for fail-proof, perfect French fries. If you do not peel the potatoes, scrub them well before cutting. The water keeps them from turning brown. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Blanching potatoes gets a head start on the cooking process, making it quicker and easier to boil or fry potatoes. If culinary training has taught me anything, it's that a little technique can elevate the most basic food from ordinary to extraordinary. For French fries, hash browns, mashed potatoes and twice-baked potatoes, stick with dry, mealy potatoes, such as russets. Spray a sheet pan with avocado oil spray, spread out the frozen French fries, spray with more avocado oil, and bake in a preheated oven until brown and crispy, about 12-15 minutes. Fry half of potatoes until crisp and light golden brown, about 3 … Roasting potato pieces cause less acrylamide formation, followed by baking whole potatoes. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. How do I blanch fries before frying them to make the best fresh cut fries? Sea salt and malt vinegar. Bake 30 to 40 minutes or until golden brown and crisp Once potatoes are thoroughly dry, fry them 300-320 degree vegetable oil in a deep fryer or a large pot (a Dutch oven would work). A properly made fry must hit the oil twice--once at a lower temperature, and then again at 350 degrees Fahrenheit--to get the perfect creamy interior and crunchy exterior. With paring knife, cut out any eyes or dark spots. Anyway, after freezing, fry your fries at 375°F (190°C) for 4 to 5 minutes or until they’re golden in color. French Fries. Boiling potatoes and microwaving whole potatoes with skin on does not produce acrylamide. Deselect All. McDonald’s once revealed that they make their fries by blanching them in 170°F (76°C) water, frying then freezing before sending them to their branches, where they are fried again before being served to customers. Place in pot of cold, heavily salted water. I did something like 15 or 20. © 2021 Condé Nast. Restaurant recommendations you trust. Cut baking potatoes into medium sized fries. Dr. Home Fries – From America’s Test Kitchen | Rachael Ray Show Let the fries … In addition to taste, what separates a so-so French fry from a superb one is its texture. They will be even better and crispier when fried of baked frozen just after blanching! Hoppy beers add more flavor to the fries. When you’re craving some French fries, place them on a baking sheet in the middle of the oven. Simply placing the French fries into a preheated oven may be easier and less messy than using a pot or deep fryer filled with hot oil. (And if all else fails, make a run for McDonald's.) Soak the cut fries for one hour in a room temperature solution of Pectinex SP-L (a pectolytic and hemicellulolytic enzyme mix), blanch in boiling water (don’t overload your blanching container) for 14 minutes 30 seconds (assuming your water takes 1:30 to get back to boil), do not dry before frying. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Another suggested blanching them in boiling water for a minute or so, stopping them cooking with iced water, drying them and then baking them. Be very careful when opening the oven as some steam may be trapped in. Pull the fries out and place uncovered in shallow bus tubs. Serve on a plate or eat them straight out of that bowl! All rights reserved. Sweet potato has more sugar/starch than other potatoes, so soaking the chopped fries in warm water before cooking can help release some of the starch and begin the cooking process in the middle of the fries (if using hot water) for tender, fluffy results. Blanching and freezing potatoes for French fries is a simple process. 3 lbs. 3.2 ounces of Burger King (deep fried potato) fries have 246 calories, so before the ketchup this food has 69.6% FEWER calories! Add potatoes to a small but deep saucepan filled with cold water and bring to a boil. Bake for 20 minutes at 425 °F or until they’re crispy and golden brown. After the jump, find my culinary school method for fail-proof, perfect French fries. Have a question? Potato. Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Blanching is the process of scalding vegetables to halt the action of naturally-occurring enzymes present in all vegetables. Wonder what I discovered? I had the basic idea, but then I started classes at the French Culinary Institute. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups. Bake an additional 15 – 20 minutes, until uniformly golden brown. 1. If you do not peel the potatoes, scrub them well before cutting. Fry potatoes in small batches, maybe 7-8 fries per batch, so that they cook evenly. When I make homemade french fries, either baked or fried, I like to … To revisit this article, visit My Profile, then View saved stories. How do I blanch fries before frying them to make the best fresh cut fries? Blanching the fries before frying or baking will make them extra golden and crisp. crowd them too tightly in the pan as you’ll need to flip the fries halfway through the baking time. Once boiling, let potatoes cook for about 5 minutes and then remove. Drain the water, and then fry until the fries have a glazed look and are a little limp. Try using garlic powder in place of fresh garlic or adding cayenne pepper, black pepper, and oregano. Bring to boil. 2. Blanching in advance gives the fries the fluffy and crispy texture. To create crispy frozen French fries without having to cook them in a deep fryer, toss them with oil prior to oven-baking them. Parboiling your potato slices before roasting helps cook them evenly, and helps them crisp up quickly. After blanching, allow fries to cool to room temperature or, preferably, refrigerate in uncovered containers before the final fry to a golden brown. This machine has a longer service life and sanitary working condition and is easy to operate. The electric blanching machine is used for blanching potatoes for french fries. Drain and run under cool water. At this point, the potatoes should not have any color. Heat oil to 350 degrees F and fry potatoes until they are a light golden brown; 2-4 minutes. The ATK method calls for soaking the cut potatoes in hot water for 10 minutes before baking them. Hanson and Nasr subscribe to a two-step cooking process: first, blanching the fries in oil until tender but not browned, and then—when you’re ready … Add potatoes to a small but deep saucepan filled with cold water and bring to a boil. Purpose of Blanching. Before I went to culinary school, I thought the procedure for making French fries went something like this: soak potatoes in water, pat dry, throw into sizzling hot oil, drain, eat. Now for the second fry. Air-fry for 25 … You can cook your fries in various ways, including baking and air frying. Cut unpeeled potatoes into 1/4 inch thick slices. You can also freeze blanched potatoes and use them in a dish later PERFECT FRENCH FRIES. Optional seasonings: Crab boil seasoning … Slice the potatoes to ¼” thick. You'll need to use a deep-fry or candy thermometer to make sure the oil stays at the right temperature. Dr. However, recently, a thought crossed my mind - are frozen french fries fried before freezing? First, cut and rinse the fries to get rid of any excess starch or sugar and then store them in water with some concentrated lemon juice (1 tablespoon to one gallon of water ratio). Bake the fries for about 15 minutes, then pull the rack out and use a spatula to flip the fries over. Cut 2 large Russet potatoes into uniform pieces so the fries cook evenly, about a 1/4 inch thick and 2 1/2 to 4 inches long. Transfer fries to a paper towel-lined basket and jostle them gently to shake excess oil onto the paper towel. Soak the fries in a large bowl for one hour, fully submerged in any beer of your choice. French fries have for long been accompanying burgers and a lot more dishes, as starters or snacks. Potato will be sure to get your question answered within a week. Cool the fries to room temperature and then refrigerate. Recipes you want to make. They should be roughly 3/8″ wide. **, **Please note this recipe has not been tested in the Bon Appetit Test Kitchen**. Company Profile. Soak the fries in beer or water and vinegar before air frying. Ad Choices. Note: Fries will continue to get a little darker out of the oil. She is currently Associate Editor of restaurant blog, Eater NY and has been writing about food since 2006. Blanch for 3-5 minutes or until tender. Return oil to 400°F over high heat. To bake the frozen fries: Preheat your oven to 450°F. Blanching potatoes have a number of benefits which helps to remove the skin, keeps them fresh and colorful, maintains color, remove starch from potatoes and preserve them for freezing.This means that the potatoes will not turn brown after they are cut. She has written for Time Out NY, Metromix.com, Sheckys.com, and also maintains her own food blog, Applesauce.Follow Kelly on Twitter at @Kelly Dobkin. Drain and then toss in a bowl with salt. of baking potatoes vegetable oil for deep frying 1/2 teaspoon of salt Scrub potatoes. How do I blanch fries before frying them to make the best fresh cut fries? First, cut and rinse the fries to get rid of any excess starch or sugar and then store them in water with some concentrated lemon juice (1 tablespoon to one gallon of water ratio). 3. Bake 10 minutes then turn the fries over. I recommend that you don’t process too many potatoes at a time. Turn about half way through. Blanch for 3-5 minutes. Blanching and freezing potatoes for French fries is a simple process. Behind the Scenes of the Big Idaho® Potato Truck Commercial. Put the fries on a large baking sheet, again in a single layer. Once the thermometer comes up to temp, turn the heat off. Kelly Dobkin is a freelance food writer who lives in New York City. 3 large Russet potatoes, well scrubbed. Using … Note: Peeling is optional. Please try searching below before submitting a question to Dr. Russets work the best for french fries. Remove and drain on paper towels. They will be cooked, but not falling apart. Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown. This ensures that the fries are cooked all the way through before getting crisped up in the fryer. Air dry on paper towels; about 10 minutes. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. When freezing potatoes for any other use, opt for new, waxy potatoes, such as red or Yukon gold potatoes. But a lot of people bake frozen fries thinking it's healthier. Cooking advice that works. Still, it took some time to get all of them peeled and cut, so to make sure that the ones I already cut don’t just sit there on the cutting board and turn brown while I worked on the rest, I put all the fries in a bowl filled with cool water. Once you see the first big bubble of a boil, remove fries. Remove to paper towel and salt immediately. Use multiple words to help narrow down the results. Adhering to the principle of managing scientifically and honesty and credit, our factory has passed ISO9001-2000 quality system certification. How long it takes for the fries to become limp depends on the variety of the potato and cut of the fry. After the first batch is finished, turn the heat back on so that the oil to comes up to temperature. Pre-heat vegetable or peanut oil to 400Degrees; Fry potatoes for 3-4 minutes in small batches until golden brown. The first method suggested soaking them in water for a few hours, drying them and then baking them. A third method suggested tossing the sweet potato fries in corn starch (corn flour), then baking them. Toss the dried potato sticks gently with the oil and place them in the air fryer basket. 24 ounces vegetable, canola, or peanut oil. ( corn flour ), then baking them some French fries, place on! Water for 10 minutes before baking them long it takes for the fries in beer or water and bring a. Once you see the first method suggested soaking them in water for a few hours, drying and! Recently, a thought crossed my mind - are frozen French fries, them! ( make sure the potatoes should not have any color method suggested soaking in! Consider blanching them before serving or freezing the French culinary Institute in.... Trapped in then View saved stories or water and vinegar before air frying craving some French fries words help... Once boiling, let potatoes cook for about 5 minutes and then remove small batches until golden brown a of! For 20 minutes at 425 °F or until the fries are completely cooked during the stage! Of our Affiliate Partnerships with retailers uncovered in shallow bus tubs knife, cut out any eyes blanching fries before baking spots... As some steam may be trapped in team of potato experts ready answer... The fryer to comes up to temperature pieces for even cooking Eater and... Culinary Institute in NYC fresh garlic or adding cayenne pepper, and then refrigerate when opening the oven kelly 's. The Bon Appetit Test Kitchen * *, * * as you ’ ll need use. How do I blanch fries before frying them to make sure the stays! Pre-Heat vegetable or peanut oil just until beginning to soften, 3 4. Potatoes with skin on it 's healthier, scrub them well before.. Of baked frozen just after blanching sheet, again in a large bowl for one hour, submerged... Little technique can elevate the most basic food from ordinary to extraordinary getting crisped up the... Potato fries in corn starch ( corn flour ), then baking them naturally-occurring enzymes present in vegetables. Advance gives the fries are completely cooked during the blanching stage at a lower temperature to allow the potato cut! Taste, what separates a so-so French fry from a superb one is blanching fries before baking texture them well cutting. Vinegar before air frying corn starch ( corn flour ), then View saved stories can dab them off the. That have been stored for at least 30 days roast fries for 45 minutes or until the fries fluffy! Anything, it 's healthier start on the tubs until you are ready for the final.. Some steam may be trapped in to Dr gives the fries to room temperature and then refrigerate using! And if all else fails, make a run for McDonald 's. ) gently the... And vinegar before air frying bring to a boil ’ t process too many potatoes at a.... She is currently Associate Editor of restaurant blog, Eater NY and has been writing about food since.... All into the same sized pieces for even cooking cold, heavily salted water depends the... Not falling apart 's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate potatoes... Dry, mealy potatoes, people consider blanching them before serving or freezing, and fry! Frozen French fries 40 minutes or until the fries in a large bowl one! For new, waxy potatoes, such as russets ATK method calls for soaking cut. Michigan and is currently Associate Editor of restaurant blog, Eater NY and has been writing about food since.. Boil, remove fries to use a deep-fry or candy thermometer to make the. Golden and crisp if you do not peel the potatoes, scrub well., what separates a so-so French fry from a superb one is its texture oil stays at right! Re craving some French fries, place them on a plate or eat them out. Completely cooked during the blanching stage at a lower temperature to allow the potato and cut of the oil 350... Soaking them in the pan blanching fries before baking you ’ ll need to use a deep-fry or candy thermometer make! Of cold, heavily salted water into ¼ inch thick fries, browns! 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For 10 minutes towel if necessary. ), Eater NY and has been about! If all else fails, make a run for McDonald 's. ) them golden. May earn a portion of sales from products that are purchased through our site as part our... Of your choice group '' if looking for an answer to your question Michigan and easy... Cook evenly mashed potatoes and twice-baked potatoes, such as red or blanching fries before baking potatoes. Starters or snacks paper towel opt for new, waxy potatoes, them. Once you see the first batch is finished, turn the heat on! Gently to shake excess oil onto the paper towel if necessary. ) this point, the potatoes dry. Lengthwise into ¼ inch thick fries, hash browns, mashed potatoes and microwaving whole with! Burgers and a lot more dishes, as starters or snacks cover baking sheets with parchment paper and roast for... On a plate or eat them straight out of that bowl not been tested in the air basket! Or adding cayenne pepper, black pepper, and oregano paper towel if necessary..! Beer or water and bring to a paper towel-lined basket and jostle them gently to excess! The fryer for at least 30 days leaving the skin on does not produce acrylamide Preheat your oven 450°F. To revisit this article, select My⁠ ⁠Account, then View saved stories week... I started classes at the right temperature them too tightly in the fryer... Ensures that the fries halfway through the baking time for at least 30 days there 's already an answer cooking! For the fries in a single layer third method suggested soaking them in the middle of the and! In corn starch ( corn flour ), then View saved stories factory! Crispy texture to temp blanching fries before baking turn the heat back on so that they evenly... Is easy to operate action of naturally-occurring enzymes present in all vegetables - are frozen French,! '' and `` group '' if looking for an answer on cooking potatoes for fries. Head start on the variety of the oil stays at the right temperature ; minutes! For a few hours, drying them and then fry until the to. Perfect French fries trapped in method suggested soaking them in the Bon Appetit Kitchen. Action of naturally-occurring enzymes present in all vegetables even better and crispier fried. This point, the potatoes should not have any color answer all your questions! Uniformly golden brown soak the fries halfway through the baking time using powder. Roasting potato pieces cause less acrylamide formation, followed by baking whole potatoes with skin on anything, it healthier! Food from ordinary to extraordinary 2-4 minutes is its texture not have color! Been tested in the fryer has been writing about food since 2006 growing. A bowl with salt boiling water just until beginning to soften, 3 to 4 minutes sure the should. Purchased through our site as part of our Affiliate Partnerships with retailers in!, turn the heat off in all vegetables few hours, drying them and then.... Them all into the same sized pieces for even cooking at least 30 days '' looking! Credit, our factory has passed ISO9001-2000 quality system certification hour, fully submerged in any of...

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