The Secret to Perfect French Fries: Crispy Outside, Creamy Inside

:fries:The key to perfect french fries lies in using Kennebec potatoes, which have a low moisture, high starch, and low sugar content.

:fire:The twice-cook technique involves frying the potatoes at a low temperature to cook them through and then frying at a high temperature to make them crispy.

:salt:Soaking the sliced potatoes in cold water before frying removes excess surface starch and helps achieve a crispy texture.

:oil:Using canola oil and maintaining the right frying temperature is crucial for achieving crispy fries without excessive oil absorption.

:yum:The result is perfectly crispy outside and creamy inside french fries that rival those found in restaurants.

Can I use russet potatoes instead of Kennebec potatoes?

—While russet potatoes can be used, they may not result in the same level of crispiness. Kennebec potatoes have the ideal combination of low moisture, high starch, and low sugar content for crispy fries.

Why do I need to soak the sliced potatoes in cold water?

—Soaking the potatoes helps remove excess surface starch, which can lead to uneven browning and greasier fries. It also helps firm up the potatoes, making them easier to handle while frying.

What is the best oil to use for frying french fries?

—Canola oil is ideal for frying french fries due to its high smoke point and neutral flavor. It allows the fries to achieve a crispy texture without imparting an overpowering taste.

What is the best frying temperature for french fries?

—The recommended temperature range is around 360-375°F (182-190°C). Starting with a lower temperature allows the potatoes to cook through, while a higher temperature at the second fry stage ensures a crispy exterior.

What is the twice-cook technique for french fries?

—The twice-cook technique involves frying the sliced potatoes at a lower temperature first to cook them through, then frying them at a higher temperature to achieve a crispy golden exterior.

00:00Introduction to the challenge of making restaurant-quality french fries at home.

02:02Explanation of Kennebec potatoes and their ideal characteristics for making crispy fries.

03:43Demonstration of the slicing and soaking process to prepare the potatoes for frying.

06:31Frying the potatoes at a low temperature to cook them through and remove excess moisture.

08:13Frying the potatoes at a higher temperature to achieve a crispy exterior.

08:36The final result of perfectly crispy outside and creamy inside french fries.