When the fries are almost done soaking, preheat air fryer to 375ºF. Peel potatoes. Lay your potatoes out to dry on a paper towel. French fries are delicious. Russet, also known as Idaho potatoes, make excellent French fries, specifically the Russet Burbank potato. Strain the fries and blot them with a clean towel to get rid of excess water. Slice the potatoes into french fry shape, about 1/4-inch thick (if you have a mandolin, you may wish to use that). He has also worked in the hospitality and travel industries for more than 10 years. 5. People love it so much that according to National Geographic, an average American eats approximately 30 pounds of French fries in just a … You can pre-cut potatoes and keep them long-term by freezing them. Peeling potatoes ahead of time sounds like a clever hack for making mashed potatoes or French fries—that is, if you’re doing it correctly. Can you make oven fries ahead? Step 2: Blanch. Don’t add salt. Before you begin preparing the potatoes, fill a large bowl with cold water and add a tablespoon of lemon juice. 6. Simply drop the frozen potatoes directly into the hot oil to cook. Finally, the fries are finished in 375 degree oil for two to three minutes, until browned, just before serving. Plus, discover how freezing potatoes can improve their texture. While this will not make the most visually appealing finished product, the brown fries are still safe to eat and the taste will not be affected. If you are cooking french fries for a large party and have limited fryer space, use a cook-ahead process. -  Designed by Thrive Themes The wonderful videos done by Rouxbe Cooking School: "French Fries" Or, this article in the Chicago Tribune, "Make the best french fries ever," on what Chef Bart Vandaele of Belga Café in Washington DC and Chef Ben Sheagren of Hop Leaf in Chicago do. If you follow the fries process using grated potatoes (instead of the 1/4" fry-cut), you should arrive at a decent output. let sit for about 5 minutes. So, what are the best potatoes for French fries? The biggest problem with cutting fries ahead of time and leaving them in the fridge or on the counter for later is that the fries turn an unappetizing color of brown. Cool the fries before frying them a second time. Kurt Schrader has been writing professionally since 2005. It doesn’t matter how the potatoes were cut—they could be diced, in large chunks, or even in wedges. However, if you want to pre-cut your potatoes and use them later -- while still maintaining an appetizing color -- place your cut potatoes in a bowl of water until you are ready to use them. You don't say how long your drive is going to be, but if it is less than six hours, you can just put the cut fries and ice … 4 large, long Idaho potatoes. Water on the surface of potatoes can cause hot oil to spatter and burn you. Making fresh-cut french fries at home isn't difficult, but it does require a bit of advance preparation. // Leaf Group Lifestyle, The Oregonian: The Five Secrets of Great Fries. We are, of course, open to the idea that our readers have made some mind-melting fries, frites, or whatever you call your fried potatoes at home. Place in a … To prevent this, blanch the potatoes by placing them in boiling water for one minute, and then immediately transfer them to ice water to cool down. How to keep potatoes from going bad Remember to wash the potatoes completely. Here’s a step by step guide and video that shows you exactly how to cut potatoes for french fries. Put the cut potatoes into a big pot of water. All potatoes are not equal - some make better French fries than others. The make ahead french fry technique is also great for large gatherings or Holiday meal prep. 2. As soon as you cut the fries, you're going to transfer them to this bowl. You can peel the sweet potatoes or leave the skin on. Instead of cutting potatoes into a fry shape, simply dice them for mashed potatoes or even potato salad. French fries dipped in a mixture of ketchup and mayonnaise are divine. The only time to salt the fries is after the final fry. Soaking French Fries: A Crucial Step. Heat a skillet as you did to cook them, adding the oil or butter at the same time as before. At this point the potatoes are mostly, if not all the way, cooked through. Cut the potatoes into fries – your preference on how thick or thin. | Powered by WordPress. First, the cut potatoes are cooked for 5 to 7 minutes in 325-degree oil until cooked through but not brown. Season again when fresh out of the oven. Did you know that’s called “Fry Sauce” in Utah? But if you don’t like the potato skin, simply peel, rinse, then cut your potatoes into fries. Smaller cuts like 3/8 inch will take 2-3 minutes. Whether you’re planning a Thanksgiving menu or hosting a special dinner, finding ways to cut down on prep work can be game-changing, especially if you’re feeding a large crowd. 4. Large, oval-shaped potatoes will give you the nice, long French fries you desire. Blot the potatoes dry on a towel. Once cooked you will not notice much (if any) difference in the texture of the potato. Refrigerate the home fries. You can actually peel and cut potatoes the day before using them. I will give you some tips to keep the potatoes fresh until they are ready to be used. Transfer the fries into a bowl of ice water. First, the cut potatoes are cooked for 5 to 7 minutes in 325-degree oil until cooked through but not brown. Schrader holds a bachelor's degree in management, a master's degree in information studies and a Juris Doctor from Florida State University. Moreover, cutting homemade fries can be time-consuming; getting this step out of the way ahead of time can save a lot of food preparation effort at mealtime. Traditional Belgian-style french fries are cooked with a two-stage frying process. Freezing potatoes that you plan to roast not only saves time but can actually make for extra crunchy spuds. Preparing and freezing French fries also cuts down the cooking time allowing you to bake or air fry French fries in half the time as making from scratch. Repeat until all of the potato is sliced accordingly. STEP 1. Simply tossing raw potatoes into the pan before roasting will guarantee tough results because the high water content will steam out over the course of a long cooking time. Slice potatoes to desired shape. Your potatoes may start to brown as they are exposed to oxygen, but a little bit of acid (from lemon juice) will help them maintain their color. When you thaw them, you can follow this recipe, beginning at step #3. Next the fries are allowed to rest and cool outside of the oil for at least 30 minutes-- and up to one day. The next time you find your cupboards inundated with pounds of potatoes, use this one technique to create a number of side dishes: French fries: Cut your potatoes into strips (or “fries,”) leaving the skin on, before you cook and freeze. You can peel and slice potatoes up to three (I have actually done 5) days in advance for: By submerging cut potatoes in water they will not brown. 4. If you are frying potatoes from a frozen state, it is not necessary to defrost or attempt dry them first. Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in the water. Now you want to take each of the potato pieces you just cut and slice those at length every ¼” inch to create your desired thin fries. A typical russet potato contains no fat or cholesterol and is packed with fiber, potassium, B-complex vitamins, iron and vitamin C. 1. It’s a nice garnish, side dish and even a main dish at times. Kosher salt or coarse sea salt. Season generously with salt and flip the fries half way through cooking. Use a clean bowl that is big enough to contain the potatoes without them extending up over the lip of the bowl. Submerge cut potatoes in a bowl of cold water and let soak for 20 minutes. Let us know if you try our method for how to cut potatoes into fries … Once water/potatoes comes to a boil, remove the potatoes from heat and strain, running the potatoes under cold water to cool and stop the cooking process. 1. Baked fries are best right out of the oven, but you can make them a couple hours in advance. 1. Our recommendations: Keep the skin on to enhance homemade appearance and flavor. Nowadays, people can eat French fries for just about any meal of the day. But there are other types of Russet potatoes from which you can choose also. GET MY DONE FOR YOU FREEZER MEAL PLANS INCLUDING MY SHOPPING LIST AND TIMELINE  DELIVERED TO YOUR INBOX, Copyright text 2015 by Modern Mom's Kitchen Academy. It's also helpful to cut the fries in advance, because that's a time-consuming part of the project. If frying pre-cut potatoes from a water bath, it is important to ensure that the potatoes are completely dry before dropping them into hot oil. Leave the fries out at room temperature on the baking sheet (uncovered) for up to 2 hours. Larger cuts like 1/4 or 1/2 inch will take 4-6 minutes. If you want to add vinegar to the water the potatoes are stored in, that is fine. For efficiency, you can blanch several batches of potatoes and let them cool in your fridge or walk-in cooler. To one day, fill a large party and have limited fryer,... Fries to be used per gallon will help the fries from turning brown room temps used. Day before using them here ’ s a nice garnish, side dish and even a main dish at.... 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