Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Homemade French fries?

How do you do them?

Thanks FC!!

Yup. Good recipes for pie as well. 😁

I worked in the food service industry for 43 years, and in the old days every restaurant that made real french fries did a few things that are lost to manufactured and frozen fries.

They had the cutter mounted on the wall, where you would just stick the potato end up and run it through the cutter into a pickle bucket full of water. They would soak in the water for awhile and remove some of the starch.

Then the fries were dropped into the vat of oil. (don't buy the story of needing clean or cold oil), these guys didn't have time to waste and they made fantastic fries. Probable one of the least known secrets was to pull the fries out of the oil and let them sit in the air at room temperature for a couple minutes, then drop them back in the oil to finish them.

It is that simple to make a real good french fry.

A good many people that I've seen don't
ever get their chosen grease hot enough to
properly fry whatever they're cooking, and
it gets all grease soaked

I'd like to have a pressure oil cooker.

French fries to me are the same as meth to Hunter Biden. I gotta have a hit at least once a week. Like Shrap said, soak and rinse to remove milky starch. Pat or air dry to prevent oil boilover. Now pay attention...fry at 250 for 5 minutes, let them chill until cool to the touch, dump them back into 350 deg oil and let them go until crispy brown on the outside. Don't get fancy with oil types, nobody blindfolded can tell a damn bit of difference.

Days gone by here.

Remove starch and par cook by pre-boiling the fries. Dry them off, fry in properly heated oil. This gives then the crispy outside and pillowy soft insides.

I like the big baking potatoes for fries,they seem to stay firmer.Usually these days I slice them up,season and coat with olive oil.Then I spread them out in a cast iron skillet and bake them in the oven at 400 degrees for about 40-45min.

Bugger, I'd hoped you'd [bleep] off !

Double "fry" in beef tallow. You're welcome
No substitutes !!

In the air fryer - disappointing.

Yep, and a tater tot isn't a tater tot until you deep fry it. Oven tots be damned.

I bought one a few years ago. I was not overwhelmed on its frying features. I use it for chicken mostly. Im single so works great cooking chicken wings and legs. I think of it as a small convection oven.

We dont and never will, fries are a total waste of good potatoes.

All of the above advice is wrong 😁


THE BEST FRENCH FRIES ARE CALLED 1 HOUR FRIES

Peel a Russet

Cut in half long way

Cut each half long way in thirds


You’ll have big, thumb-sized potato sticks


Rinse, put in sauce pan big enough to let them lay in one layer with a tiny bit of space.

Cover with vegetable oil and turn to HIGH

Once boiling, turn down to LOW for 45 minutes

For last 15 minutes or till brown, turn to HIGH


SALT AND GRANULATED GARLIC

If you put Anything in cold oil or fat they will soak up more of it. The goal when deep frying is to seal up the outside with a crust and cook the inside without being greasy. That is done by having the correct temp to start and maintaining that temp during cooking.