How To Cut A Potato Into Fries?

How to Cut Fries

  1. Slice a potato in half lengthwise with a chef’s knife (long potatoes are best for fries).
  2. Lay each half cut-side down. Slice lengthwise into 1/4 to 1/2 inch thick slices.
  3. Stack about half of the slices and cut lengthwise into 1/4 to 1/2 inch thick fries. Repeat with the rest.
  4. Perfect French Fries.

How long should I Soak potatoes for fries?

Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.

Why are sliced potatoes soaked in water before frying?

The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.

What is the fastest way to peel potatoes for french fries?

Boil to peel

Then place them into a pot with boiling water and let them boil until they are tender. Drain them and run cold water over them and the allow them to cool. Once they are cool enough to handle, squeeze the ends of the potato and the peels should slip right off.

Why are my homemade fries soggy?

Improperly cooked french fries are limp, greasy, or soggy and often over-browned. These problems all arise from the improper handling of starch and sugar when exposed to high heat.

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Should I soak potatoes 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.

Should you boil potatoes before frying?

It’s best to parboil the potatoes first before pan frying to get cooked tender inside. In my experience, not boiling the potatoes first will result in not well cooked inside but crispy outer potatoes. Unless you are cutting the potatoes extra thin (which makes it like potatoes crips) then it’s best to boil first.

Should you salt the water when soaking potatoes?

Why use salt water for soaking potatoes? There’s moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.

How long do you soak potatoes to remove starch?

Soak raw potatoes in a container for up to four hours. The potatoes should be fully submerged to prevent oxidation and discoloration. After four hours, the potatoes should be rinsed with cold water. Chopping, cutting or otherwise slicing the potatoes will excrete more starch.

Should I boil potatoes before peeling?

Some people may prefer to peel the potatoes before boiling, but we would recommend you leave the skins on. This ensures that the nutrients and flavours are not lost during cooking and you get all those lovely vitamins too.

How do you thinly slice potatoes without a mandolin?

If you find yourself in the kitchen without a mandoline, then you might still be able to thinly slice potatoes.

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4 Easy Ways to Thinly Slice Potatoes (Without a Mandoline)

  1. 1 – Use a Vegetable Peeler.
  2. 2 – Use a Cheese Planer.
  3. 3 – Using a Sharp and Thin Knife.
  4. 4 – Use a Food Processor.

What is the best potato slicer?

Best Potato Slicer and Corer 2020: Top 5 Picks & Reviews

Rank Product Name Quality
#1 Benriner Japanese Mandoline Slicer 5
#2 OXO Good Grips V-Blade Mandoline Slicer 5
#3 HandHeld Mandoline Slicer 4.5
#4 Progressive International PL8 Mandoline Slicer 4.5

Do I really need a mandoline?

A mandoline—with an e at the end—is a kitchen tool no one should be without. The key benefits to using a mandoline are speed and uniformity in slicing, shredding and sometimes grating. Traditionally used to cut prep time to a minimum when making gratins, slaws and french fries, mandolines are tremendously versatile.

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