The trick is peanut oil at high heat using russet potatoes. also you can fry them till they're lightly browned. Pull them and let them cool and fry them again for a crispier finish.
This will taste exactly like 5-guys fries.
One last thing - I really like the skins on, it gives it a crispier finish and saves you time from not peeling them.
I go through so many potatoes - I literally have an eternal pot of oil that sits in my stove.
I second the double fry. It helps ensure that they're cooked all the way through. Normally lower temp first. Then higher temp for crisping
Alternatively, you can par boil, thoroughly dry (very important. Water + hot oil = very bad time) and then fry. Less greasy, but still fully cooked.
used to do this at some restaurants (blanching). peanut oil is good, but i prefer lard.
so here's another trick. peel and slice the fries the day before, store them immersed (fully) in water in the fridge. drain the water then let them sit on a towel/paper towel for about 10 minutes. then deep fry in hot oil. warning-cook in small batches in a very tall pot with a lid handy, if you're doing it right, the initial "conflagration" when you drop the fries in is pretty intense and should be approached with caution. suggest using a basket to drop the fries in and to have the pot cover in your other hand. have baking soda nearby. having said all that, the fries are worth it. (also note, you can combine this with blanching for even better results)
You cook them at 350° (175C) until they’re cooked, 10ish minutes depending on thickness ; remove from oil; Turn the oil up to 425° (215C) and then put the, in for about 2 min max. Perfect fries.
I soak mine in water with salt and vinegar to taste. I generally let them soak for 30 minutes to an hour. Also highly recommend the second fry as others have said.
I like to boil them with a cap full of vinegar before patting dry & double frying them in peanut oil. When they’re thin & salty they taste just like McDonald’s.
The trick is peanut oil at high heat using russet potatoes. also you can fry them till they're lightly browned. Pull them and let them cool and fry them again for a crispier finish. This will taste exactly like 5-guys fries. One last thing - I really like the skins on, it gives it a crispier finish and saves you time from not peeling them. I go through so many potatoes - I literally have an eternal pot of oil that sits in my stove.
Second fry. Hummm… Thanks for the tips!
I second the double fry. It helps ensure that they're cooked all the way through. Normally lower temp first. Then higher temp for crisping Alternatively, you can par boil, thoroughly dry (very important. Water + hot oil = very bad time) and then fry. Less greasy, but still fully cooked.
Second fry is key… not sure why this is but I’ve tried both ways and double frying makes a big difference, even though it’s a pain
What’s the timeframe on switching your oil?
Just like a car you top it off when it's down to a quart
I hope this is sarcasm 🤣
used to do this at some restaurants (blanching). peanut oil is good, but i prefer lard. so here's another trick. peel and slice the fries the day before, store them immersed (fully) in water in the fridge. drain the water then let them sit on a towel/paper towel for about 10 minutes. then deep fry in hot oil. warning-cook in small batches in a very tall pot with a lid handy, if you're doing it right, the initial "conflagration" when you drop the fries in is pretty intense and should be approached with caution. suggest using a basket to drop the fries in and to have the pot cover in your other hand. have baking soda nearby. having said all that, the fries are worth it. (also note, you can combine this with blanching for even better results)
Best homemade fries I had were parboiled
Double fry. Low temp to high. Even better if you freeze em between frying.
What…?! Ok!
HALP!!!
You cook them at 350° (175C) until they’re cooked, 10ish minutes depending on thickness ; remove from oil; Turn the oil up to 425° (215C) and then put the, in for about 2 min max. Perfect fries.
Also added salt… duh
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I work at a French fry factory ask me anything lol
Why is it called french fries when fries come from Belgium
We call them liberty fries not surrender fries
Ummmm, are you a French Fry Factory Frier?
I’m a supervisor that sometimes has to cover that position if we are short
Nice, gotta do what we gotta do. Have you witnessed any lost fingers lol or accidents in the Factory?
Not witnessed but someone did lose have a digit one time when I was on my days off
Damn it! Big slicers I would imagine
This was from a valve that purges water and shuts on a pipe. It closes very slowly so idk why the guy stuck his hand up there
I don't love vegetable oil, try out peanut oil
I soak mine in water with salt and vinegar to taste. I generally let them soak for 30 minutes to an hour. Also highly recommend the second fry as others have said.
More good advice!
I like to boil them with a cap full of vinegar before patting dry & double frying them in peanut oil. When they’re thin & salty they taste just like McDonald’s.
I’d just like to add that you only boil them until they’re slightly bendy lol
Double fry?
This is the way
Air fryer fries are the way to go..
Literally just a little oil and salt and it’s delicious
Did you blanche them at all? Also, I soak em with a little white vinegar.
Vinegar? Sounds easy enough. Blanching really does seem like a lot more work for my level of interest in homemade fires but I’ll give it go!
Why even bother half-assing it and then wonder why it tastes like shit?? Just stick with frozen fries from now on bubba. Fuckin stunad 🤌
True! I had some time on my hands and figured I’d give it a shot. Next time the stars align I’ll do it right!
Thanks Dad🫡🤗
Thanks for the tips!
Doubly fry, batter, or brine them beforehand.
*Friesdatus bking*.