The Best French Fries Ever
This weekend I was down in Ft. Lauderdale with my wife for a weekend break from the cold. It also happened to be Super Bowl weekend, so there was a lot of excitement at the Marriott Resort we were staying at.
We enjoyed a couple of great lunches at their beach-side restaurant, and on one of those occasions, I ordered a burger with fries. The burger was delicious, but the fries were incredible, better than usual.
Could you look at those fries in the above photo and see why? I remember Chef David Nelson explaining how to make the perfect French fry and writing this post about the technique. So, I’m sharing his article with you so you can make French Fries like those above.
Palisades Park French Fries Recipe
Ingredients
- 5 large potatoes
- ½ gallon water
- 5 ounces malt vinegar
- mazola corn oil
- Heinz malt vinegar
Instructions
- Peel and crinkle cut into large pieces.
- Place the uncooked fries into a gallon pitcher with the water and malt vinegar (to store extra potatoes).
- Fry the potatoes in the corn oil at medium temperature for two minutes.
- Remove and drain.
- To finish raise to heat of the corn oil to high.
- Drop the half-cooked potatoes to the oil and cook for one minute and ten seconds.
- Sprinkle with salt.
- Serve in a paper cone and the malt vinegar and enjoy your childhood.
How to Prepare Perfect French Fries
by Chef David Nelson
There are a few simple tricks to making the perfect French fry. Pick the proper potatoes, clean and prepare them, cook them more than once, and season them. That’s it!
The proper potato is the same one you use for making perfect baked potatoes. They must be High Starch – Low Moisture potatoes like the Russet or the Burbank Russet if you can find them.
You want to avoid a high-moisture potato if you fry it in hot oil. We all know what happens when moisture interacts with water.
We want the potatoes’ high starch (Solids) to expand and burst during cooking to create that fluffy texture inside the crispy exterior.
Special Note Some old-timers in the kitchens will tell you that using older potatoes will result in a better product. I believe that to be true. The potatoes need to “Cure” for a few weeks to allow the natural sugars to convert to starch. Natural sugars burn or brown too quickly under the high heat associated with frying. The folks at Mcdonald’s Corporation have invested millions of dollars in research on this subject. French fries account for more than 25% of all potatoes sold in the U.S. market today, and they (Mcdonald’s) seem to have it right!
Prepping the Potatoes
As with anything you cook in volume, you must have fries of equal size to get a uniformly cooked product. The best thickness for French fries is 3/8 of an inch thick.
Peel your potatoes, one potato per person, for a large order. Then slice them lengthwise into 3/8-inch slices. Then slice the slices into 3/8-inch sticks or fries.
Since Russet potatoes are high starch potatoes, we want to run the cut fries under cold water until the water runs clear. This rinses off the surface starch that can cause the potatoes to look or become brown or gray.
Once rinsed, we want to soak them in water under refrigeration for at least three hours and up to two days. If you are pressed for time, even a one-hour soak will benefit the final product.
As mentioned in the first paragraph, we will cook the fries twice. I know it seems excessive, but it is the most important thing we will do to create the perfect fries.
Now, let’s select the best oil for frying. Most chefs will tell you that peanut oil is the best. This is for several reasons. First, peanut oil stands up longer to high heat without breaking down or burning. Other oils will work fine, but not for as long. Peanut oil is a neutral oil, allowing the potato flavor to dominate.
Cooking the Fries
Preheat your deep fryer to a low temperature of 325º F. If you don’t have a deep fryer, use a Dutch oven with about 3 inches of oil.
Allow a few inches from the surface of the oil to the top of the sides of the Dutch oven to compensate for expansion when the fries are added. Use a deep-frying or candy thermometer to regulate the temperature.
The temperature of each cooking time is critical to the success of your fries. Remove your fries from the water bath and dry them THOROUGHLY on clean, lint-free towels, cloth, or paper.
Do NOT put wet fries into hot oil, or you will have scars and a story to tell for the rest of your life.
Using a slotted spoon or skimmer, quickly but carefully add some of the fries into the oil, not overcrowding the fryer. You can do this step in batches. You want to cook the fries for about 3 minutes until they are soft, slightly limp, and just beginning to turn a very light golden color.
Remove the fries from the oil to a pan lined with paper towels or clean brown paper bags to drain. Repeat the process until you have cooked all of your fries. Let them rest for at least 20 minutes. You can do this up to a few hours before you cook and serve the fries.
You have partially cooked the inside of the fries, making them tender and fluffy later. This process is called blanching. The following cooking will crisp them up just perfectly. When you are ready to finish the fries, reheat your oil.
This time heat your oil to 375º F. When the desired temperature has been reached, fry the fries in batches for about 4 minutes per batch. Again, look for the correct color, and you should notice that the “bubbling” around the individual fries will have subsided, indicating that any retained moisture in the fries has been purged.
Remove the batches from the oil to a new set of clean towels or bags to drain. Season them with salt and pepper and serve at once. Salt…Yes! But why pepper? Because they are potatoes, right? Season them accordingly!
Over the Top French Fries
This is a follow-up to Chef David Nelson’s post on making the Perfect French Fry describing how you can take the fries above and take them over the top. Once you have mastered the perfect French fry, you will always want them. In addition, you will want to cook them for your friends.
You may wonder…can I make these even better? The good news is…Yes, you can! Let’s look at simple ways to make your fries even more flavorful and unique.
Seasoning and Flavoring French Fries (Suggestions are for two russet potatoes cooked)
White Truffle French Fries
When the fries come out of the oil for serving, drizzle with a teaspoon of warmed white truffle oil, 1/8 cup of Parmesan cheese run through a micro planer, and some salt and pepper. Toss. Decadent!
Wasabi Dusted French Fries
We found this recipe online some time ago. Chef Michael C. Brown from the Metro Restaurants in Tucson, AZ, is the chef who created it. We love it! If you like wasabi, I think you will too.
- 1 tablespoon wasabi powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground ginger
- 1 teaspoon granulated garlic
- 1 teaspoon sugar.
Blend thoroughly and sprinkle on chips, fries, or wedges.
Beach Fries
Some Mid-Atlantic States are known for their “Beach Fries,” seasoned with Old Bay seasoning after coming out of the fryer.
Duck Fat French Fries
Just what you think…Potatoes cooked in duck fat are the best, not for the faint-hearted or if you are on a strict diet. Blanch the fries like the master recipe, then fry the final batch in duck fat. Season and enjoy. The flavor is fantastic.
Ranch Fries
Sprinkle Original Ranch Dressing Seasoning Mix and Kosher salt over hot fries! Excellent!
Garlic Fries
Everyone loves garlic, and I’m learning it is heart-healthy and can help lower my blood pressure. French fries are so good on their own, but add some quickly fried garlic, and wow!
Here’s how you make them. After making your fries, finely chop three cloves of garlic and add them to the oil you cooked the French fries in for 20 to 30 seconds. Do not let them burn or get too brown.
In a large bowl, toss the fries with the garlic and a drizzle of olive oil. If you have some grated Parmesan cheese, toss that in, too. Season with salt and serve immediately.
Substitute truffle salt if you want to take your fries over the top. They will be awesome.
When I was a kid, my dad would take us to Palisades Amusement Park in Fort Lee, New Jersey. If you are from the area and grew up in the 60s, you’ll remember it.
Every visit, I had to have their French fries topped with vinegar from Fred Nasif’s French fry stand, served in pointed cups. They were called Saratoga French Fries. I loved them, but my dad would only let us have them after we were done with the rides for apparent reasons.
I found a Palisades Amusement Park Saratoga French Fries recipe on Food.com posted by plov53.
2 Responses
I am 85 years old and this is the first blog I have ever signed up for. I was eating a chocolate truffle and always wondered why the truffle they used pigs to find what is the same as the name for a chocolate truffles and you explained it so well That I looked more at your blog and enjoyed it thank you
Hi Junebug, thank you so much for contacting me and letting me know you enjoy my website. I try to write about food and cooking ideas that I don’t understand so I can research them and share them with readers like you. Best to you, Gary