5 Tricks to Crispy Fries: A Guide to the Perfect French Fry
Who doesn’t love a crispy and golden French fry? Whether on the side of a juicy burger or on its own, crispy fries are a guilty pleasure. Unfortunately, achieving that crispy texture can be a difficult task. Soggy and limp fries can ruin an entire meal. Fear not! This guide will provide you with different ways to achieve the perfect crispy fry, from classic techniques to modern innovations.
1. Soaking the Potatoes
Before frying, place your potatoes in a bowl of cold water to soak for 30 minutes. This helps remove excess starch, which can cause the fries to stick together or become soggy. You can also change the water every 15 minutes to speed up the process. After soaking, drain the potatoes and dry them thoroughly with paper towels to remove all excess water.
2. Use a Mandoline Slicer
Consistency is key when it comes to achieving the perfect crispy fry. Using a mandoline slicer will help you cut the potatoes evenly, ensuring that each fry will cook at the same rate. Aim for a thickness of around ¼ inch.
3. Frying at the Right Temperature
Frying at the right temperature is essential for crispy fries. If the oil is too hot, the outside of the fry will burn, leaving the inside raw. If the oil is not hot enough, the fries will soak up more oil and become soggy. The ideal temperature is between 325 to 375°F. Invest in a thermometer if you don’t already have one.
4. Blotting with Paper Towels
After frying, immediately remove the fries from the oil and place them on a paper towel-lined plate. This will help absorb any excess oil and prevent the fries from becoming greasy. Don’t forget to give them a good shake to remove any oil hiding in the crevices.
5. Using Cornstarch or Flour
For even more crispness, coat the fries in cornstarch or flour before frying. This technique also helps the fries hold their shape better and prevents them from becoming soggy. After soaking the potatoes and before drying them, toss them in a bowl of cornstarch or flour until they’re completely coated. Shake off any excess before frying.
Secrets to Crispy Fries: A Chef’s Advice
To take your fries to the next level, we asked professional chefs to share their tips and advice. Here’s what they had to say:
Choosing the Right Type of Potato
Not all potatoes are created equal. Chef David Kinch, owner of the three-Michelin-starred restaurant Manresa, recommends using russet potatoes, also known as Idaho potatoes. They have a higher starch content and less moisture, making them ideal for crispy fries.
Using Different Types of Oil
Instead of traditional vegetable oil, consider experimenting with other oils for different flavors and textures. Chef Sarah Simmons, owner of Birds & Bubbles in New York City, recommends using peanut oil for its nutty flavor, or duck fat for a more indulgent and decadent fry.
Seasoning Beyond Salt
While salt is a classic seasoning for fries, there are many other options to explore. Chef Braden Wages, owner of Malibu Farm, suggests using truffle oil, or a blend of herbs and spices such as rosemary, paprika, and garlic powder.
Crispy Fries: A Vegan Guide
For those following a vegan diet, achieving a crispy texture can be a bit more challenging without the help of animal products. Here are some tips to help you get there:
Baking Instead of Frying
While baking doesn’t guarantee the same crispy texture as frying, it’s a healthier alternative that can still provide great results. Preheat your oven to 400°F. Coat the fries with oil and seasonings, then place them on a baking sheet. Bake for about 20 minutes, flipping them once halfway through.
Seasoning with Spices and Herbs
Without the addition of cheese or bacon, vegans have to get creative with their seasoning choices. Consider using spices like smoked paprika or cayenne pepper for added depth and smokiness, or herbs like thyme, garlic, or rosemary for a fragrant boost.
Using a Cornstarch Coating
Just like with traditional fries, a cornstarch coating can help achieve crispy vegan fries. Toss the potatoes in cornstarch before baking to create a crispy and delicious exterior.
Homemade Crispy Fries: A Healthier Alternative
If you’re looking for a healthier version of crispy fries, try some of these tips:
Air Frying or Oven Baking
An air fryer or oven baking can create delicious results without the added oil from frying. For an extra crispy finish, double-fry or blanch the potatoes and let them cool before air frying or baking.
Adding Seasoning Instead of Salt
Instead of adding extra salt to your fries, consider using other seasonings to add flavor. Parmesan cheese or garlic can be used in moderation for added taste rather than just salt.
Regional Variations of Crispy Fries Around the World
The world of fries is vast and delicious. Here are some recommendations from different parts of the world:
Belgian Fries
To create the authentic Belgian fry experience, use a combination of beef and pork fat or duck fat for frying. Double-fry the fries to achieve a crispy exterior and fluffy interior. Serve with classic accompaniments like mayonnaise or Andalouse sauce.
Southern-Style Fries
For a Southern twist on the classic fry, use peanut oil instead of regular vegetable oil. This adds a nutty and rich flavor. Dust the fries with a blend of paprika and cumin for a smoky finish.
Poutine
Canadian poutine is a beloved dish made of fries, cheese curds, and gravy. For crispy fries, double-fry them and top with warm gravy and cheese curds. As the cheese melts, it will create a deliciously gooey dish.
Asian-Style Fries
Top fries with pickled ginger, shredded seaweed, and Japanese mayo for an Asian version of fries. If you want to go all out, add some take-out-style Chinese five-spice-seasoned pork
Conclusion
Whether you’re a vegan, health conscious, or just want to indulge in a greasy, crispy fry, there are many ways to achieve the perfect texture and flavor. Experiment with different techniques like seasoning or baking instead of frying, and explore different types of fries from around the world. With a few modifications, you can create your own perfect French fry.
