Restaurant quality home fries

judsoncarroll4

One of the main tricks of the trade I learned working in restaurants is that good fries are always twice fried. First you "par fry" them, then just before serving, you quickly put them back in the deep fryer to crisp them up and serve them hot. Being a single guy, I rarely crank up the deep fryer. I have found that par boiling the potatoes and letting them cool before cutting into fries, then oiling them up (not too heavy on the oil) and baking them in the oven at 425 works great. Bake for 20 min, then turn them, bake another 20, shake the pan and bake up to another 10 minutes or until GBD - Golden Brown and Delicious! Turn out on a rack or paper towels to cool and drain off excess oil. Salt and serve. Or, if you grew up on Bo Jangles like me, heavily season with Tony Chachere's. Sometimes I make a home made, fermented Ketchup, but the store bought stuff is fine for fries this good... or you can go French style with a mayo/mustard combo.  

JodieDownUnder

@judsoncarroll4 I don’t have a deep fryer now but I used to do them exactly as you say, either par boiled 1st, then fry or twice fried. I’m now staying away from deep fried food but was only last week reading a great article on air fryers. Apparently they do the same job but little or no oil. Also good for lots of other food. In some modern ovens it even has an an air fryer setting. Closest I get these days is roasted hasselback potatoes.

Tave

Sounds great. Fries from the oven are just as good or better than the deep-fried ones.

kbmbillups1

@JodieDownUnder I was about to say --Air Fryer but you beat me to it! I use my air fryer to make zucchini fries so why not regular fries. I love my air fryer but it doesn't have a lot of space so I have to make things in batches.

dipat2005

I have been steaming potato chunks, then the next day frying them in coconut oil. I use a frying pan and do not use very much coconut oil. They are delicious. Sometimes before steaming them I will soak them in water to get rid of the excess starch.

Linda Bittle

I love my air fryer for frozen fries (sweet potato, too) and for leftover take out fries. Haven't tried making my own in a very long time. Mostly because I didn't know this trick!

Thanks.