Potato Fries and Potato Skins

description The Best Potatoes for Fries and How to Make Them Perfect

menu_book Best Potatoes for Fries:

• Why They’re Great: Russets are high in starch and low in moisture, which means they get incredibly crispy when fried. Their fluffy interior makes for the perfect contrast to the crispy exterior.
• Ideal For: Classic French fries, wedges, and potato skins.

• Why They’re Great: These have a medium starch content and a buttery flavor, giving them a deliciously creamy texture inside while still getting reasonably crispy on the outside.
• Ideal For: Slightly thicker fries or those who prefer a richer taste and texture.

• Why They’re Great: Commonly used in the UK, Maris Pipers are versatile with a good balance of starch and moisture. They fry up beautifully golden and crisp.
• Ideal For: Traditional British-style chips and other fry variations.

menu_book How to Make Perfect Fries:

• Scrub your potatoes to remove any dirt.
• Cut them into even slices or sticks. Uniform size ensures they cook evenly.

• Soak the cut potatoes in cold water for at least 30 minutes, or up to overnight. This removes excess starch, which helps them crisp up better during frying.

• Parboil the potatoes in salted boiling water for 3-5 minutes. This step partially cooks them, setting them up for the perfect final fry.
• Drain and dry the potatoes thoroughly after boiling. Moisture is the enemy of crispiness.

• Heat oil to around 275°F (135°C).
• Fry the potatoes in batches for about 3-5 minutes until they’re just starting to turn golden but still soft. This step cooks them through without browning too much.
• Let them drain on a wire rack or paper towels and cool completely. This is when you can freeze them for future use if desired.

• Increase the oil temperature to 350-375°F (175-190°C).
• Fry the blanched potatoes until golden brown and crispy, about 3-4 minutes. Fry in batches to avoid overcrowding the fryer, which can lower the oil temperature and result in greasy fries.
• Drain the fries again on a wire rack or paper towels. This prevents them from getting soggy.

• Season your fries with salt or your favorite seasoning mix while they’re hot, so the seasoning sticks well.

menu_book Tips for Extra Crispy Fries:

• Double Frying: This is key to achieving the perfect texture. The first fry cooks the potatoes through, and the second fry crisps them up.
• Avoid Overcrowding: Fry in small batches to maintain the oil temperature and ensure even cooking.
• Use the Right Oil: Choose a high-smoke-point oil like vegetable, canola, or peanut oil. These oils can withstand the high temperatures needed for frying without breaking down.
• Temperature Control: Keep a close eye on your oil temperature. Too low, and the fries will be greasy; too high, and they’ll burn before cooking through.

Potato Fries and Potato Skins

menu_book Directions

• Scrub-a-Dub-Dub: Give those russets a good wash. Clean potatoes are key to perfect fries.
• Sort and Separate: Group the potatoes by size. This helps them cook evenly and look uniform. Plus, bigger potatoes are easier to handle!
• Stay Safe: Place a damp cloth under your cutting board to prevent slipping. A stable board makes for safe and precise cuts.
• Knife Skills: Use a sharp knife. Dull knives are a no-go for perfect fries and skins.

• After squaring off the potatoes for fries, use the leftover bits to make tasty potato skins. Waste not, want not!

• Cold Soak: Keep a bowl of cold water handy. As you cut, toss the potato pieces in the water to keep them fresh.
• Agitate and Rinse: Stir the potatoes in the water, then drain and repeat until the water runs clear. This removes excess starch and helps them crisp up nicely.

• Salted Bath: Boil some water with a few tablespoons of salt. Add the rinsed potatoes and let them cook for 3-5 minutes. They’ll start to look slightly translucent – that’s your cue!
• Drying Time: Drain the potatoes and dry them thoroughly. You can drip-dry or pat them down with a paper towel. Dry potatoes fry better!

• Warm-Up Fry: Heat your oil to 275°F and give the potatoes their first fry. This is like a practice run before the final crunch. Think of it as prepping for a big game!

• After the first fry, you can either freeze the potatoes for later or get ready for the final fry. Options are always good!

• Turn Up the Heat: Increase your oil temperature to 350-425°F. Fry the potatoes for 5-6 minutes or until they float. Floating fries are ready for that extra minute of crispy perfection.

• Spice Things Up: Experiment with a tempura batter mixed with Lowry seasoning and black pepper. Compare fries just dipped in batter with those rolled in flour first – flour rolling gives that extra crunch!
• Battered Potato Skins: Even though it’s not necessary, battering the potato skins adds an extra layer of deliciousness. They cook just a tad longer than fries, but not by much.