How do you make french fries not soggy when crispy?

Here’s what you do. Heat a few tablespoons of the oil in a nonstick pan over medium heat just until it starts to shimmer. Think about covering the entire bottom of the skillet in oil, erring on the side of using more oil than less. The oil helps to “fry” the French fries a second time and get them extra crispy.

Why are French fries crispy on the outside and fluffy on the inside?

The sudden expansion steam inside the potatoes in hot, hot oil will fluff the inside and crisp the outside of our french fry. Incidentally, this also leads us to our potato of choice: the russet. Russet potatoes are high in starch, which we need for good texture.

What is the coating on french fries?

The “new” french fry has a starch-based coating touted to retain moisture inside the potato and produce a crispy exterior that stays hot–therefore crispy–longer than conventional commercial fries. They are different from seasoned curly fries, says Hegberg-Pursell, because the coating is clear, barely noticeable.

Why are homemade fries soggy?

When fries are cooked at a very high temperature, the starches in them are hydrated (moisture goes in), puffing them up and helping the outer skin get nice and crisp. When these same fries cool, the starches secrete moisture, which makes its way to the fries’ crust, leaving them soggy and limp.

Should you soak potatoes in water before frying?

Frying fresh-cut potatoes. Soaking peeled, washed and cut fries in cold water overnight removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.

What does cornstarch do when frying?

Cornstarch Is the Secret to the Crispiest Fried Chicken So how exactly does it work? When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating.

Why are my oven baked fries not crispy?

DRY: This is really important. Make sure you dry them well so they don’t steam and get soft when they bake! OIL & SEASON: Use parchment paper to keep them from sticking and oil to make them crisp! While these are a version of healthy fries, if you want them to crisp, you will still need to be generous with the oil.

How do I cook French fries and potatoes in the oil?

Bring the oil back up to 325°F (163°C) and cook the remaining potatoes in the same way. Let the potatoes rest at least 10 minutes while you bring the oil up to 375°F (191°C). Be sure to set the new target temperature on your ChefAlarm. Once the oil is at temp, put the french fries in the oil, again by handfuls]

What is the best way to make homemade fries?

Homemade fries are a traditional accompaniment with hamburgers, grilled steak, or steamed mussels. Besides potatoes, you’ll need a large pot and enough vegetable oil, canola oil, or lard so that it fills the pot about two inches deep.

How to cook French fries with a chefalarm?

Use a pot-clip to attach your ChefAlarm probe to the side of the pot and set the high alarm for 325°F (163°C). When the fries are dried and the oil is at temp, carefully put the potatoes in the oil by handfuls, cooking about half the batch at a time.

How do you fry french fries in a cast iron skillet?

Choose a deep, heavy skillet. If you live at high altitude where frying is a bit of a challenge, choose a black iron skillet for its heat-retaining properties. Add oil to the cold pan, allowing at least two inches of headroom in case the oil bubbles over when you drop in the fries.