Tried making fries from fresh potatoes vs. frozen bag stuff...

I cut up two russet potatoes, soaked them, patted them dry, and did the whole thing, then just tossed some Ore-Ida crinkles in for a second batch. The frozen ones came out way crispier and tasted better, which felt like a kitchen fail... What's your go-to for getting fresh cuts to actually beat the frozen kind?

3 comments

3 Comments

mark_price12d ago

Did you fry them twice? That's the real trick for getting them crispy.

hayes.joel12d ago

Totally get that frustration! Read a whole article once about how frozen fries are actually par-fried at the factory, which is that first fry we try to do at home. The key is getting all the surface moisture off before they hit the oil. Even after patting dry, letting them air dry on a rack for a bit helps a ton. A second fry at a higher temp to finish is non-negotiable for real crunch. Don't give up on the fresh ones, that double fry method changes everything.

gavin69211d ago

Remember reading that same tip years ago and it blew my mind, lol. @hayes.joel is totally right about the double fry. I got so into it once I tried soaking the cut potatoes overnight in the fridge first, then did the double fry. They were honestly the best I've ever made at home, like stupidly good. The whole process is a pain though, so now I just accept my frozen bag fries most nights.