Home Forums Hunting & Shooting Food, Cooking, and Game Preparation French Fries From Scratch?

The fries made with fresh potatoes. . .Anyone good at it? How to do it?

I just hand cut russet potatoes and fry em in peanut oil.

Leave the hide on em and soak in salt water before cooking.

Drain and eat with salt and pepper.

I don't like the double fried ones.

Pics!

I believe Jim has showed us his fries before.

And no that not some gay code word either.

Best ones I’ve had get soaked in water, pre fried and dried on a rack, then fried again. Or some schit like that. Most “fresh cut” fries I don’t care for. But then French fries ain’t my fave anyway.

Personally, I much prefer them sliced and fried with onions and pepper in a skillet with butter.

Or sliced, rolled in olive oil, rosemary, garlic powder, salt and pepper and roasted at 500 F until crispy "skinned".

It's a lot of work for fries at home but it's worth it when we do it. Cut potatoes into fingers and soak in salt water for a half hour or so. Heat your fryer to 325* and fry in small batches for 4-5 minutes per batch. Let them drain on a rack over paper towels. Increase your fryer heat to 375-400* and fry again for 3-4 minutes or so until they get the color and texture you like. Remove from the fryer, drain and season right away. It is time consuming, but in the end I guess it's worth it.

Mike

If you really want to take them to the next level, use duck fat if you can get it. Fry them once at around 325. They’ll be done with this first round when you can pierce them with the tip of a sharp knife without resistance. Then increase the temp to 350-375 and put them in for a second round. Pull them when they’re a little golden in color.

It’s a bit of work but the result is amazing.

Other than duck fat, what kind of oil do you use? Peanut oil or vegetable oil?

The double fry might be key.
I am not usually a fan of limp greasy fresh cuts.
There is one bar that gets them crispy. I like those.

peel, slice in finger sized slices, soak in salt water for half an hour, pat dry, fry in 375 peanut oil in small batches. refry is good too. then when all done, make donuts out of the cheapo bisquets in the tube and fry them and then shake in a paper bag of powdered sugar. consult your cardiologist before doing the above.

After you peel and slice them salt them - then cook them.

Try different oils to see how you like them

Olive oil
Veggie oil
...

I messed up and put ketchup on these.


The second round received no ketchup.

Wash, leave hide on them, cut by hand, soak in salty water and fry in peanut oil.


Fry em twice????? Aint nobody got time for that!

Two words, Richard.

Ore Ida

Three words


Why-I-Oughta!!!!!

Wife is telling that the once in a blue moon that she deep fries potatoes she uses the one step Cold Oil method. Cooks illustrated appearently has the best method or results. Yeah haven’t had her fries in over a year BTW.

LOL!

You can just make fries? Wow.....I've always assumed they came in a plastic bag.

This is correct, as far as I'm concerned. This is also what higher class restaurants do. The blanch and cool before the second fry is critical to the finished product. I use peanut oil for mine. (I have both deep fry and air fryers)

Use those big baking potatoes for fries.They cook much better than those small ones and fry up much firmer.I usually just cut,season,coat with olive oil,then spread them out in a cast iron skillet and put them in a 425 degree oven for about 30min or so.