Preview: Pommes Frites | French Fries

I've tried using many recipes for fries, and this was definitely the best. They also let my guest join the fun, as I had them man the fry station as I did the rest of the cooking.
The last few batches I topped them off with Parmesan cheese and they were a hit.

I've made fries before with a little home deep fryer, but I'd never cooked them on the stove before. I had no trouble following the recipe and I was really happy with how the fries turned out.

I used canola oil, because that's what I had lying around, they tasted fine, next time I think I'll try a peanut and canola mix.

Love the idea that you can prep the fries give them one round of frying then leave them over night. This will make a really fun snack for guests.

I really like those classic french fries, but what like even more is the coated kind you find in some restaurants. Does any one have any ideas on how to cook those fries ?

So I am making them right now and they are def. turning gold quick!
What's wrong? Is my oil too hot? My therm only goes up to 220:(

Yes the oil is likely too hot...but of course I am somewhat guessing as I am not there. I always use a deep-fry thermometer when making fries, as I want them to be perfect every time.

Try turning the oil down...wait...and then try again.

i made a dinner for my family with steamed mussels and this french fry recipe, with different dipping sauces. it was amazing!!! blanching correctly was really important. i noticed that after a few batches, it was taking longer to fry them. what is best to do when that happens?

The best thing to do when the temperature of the oil drops in temperature, is to wait for it to return to the proper temperature before adding any more potatoes.

Each batch that you make will cool the oil, so you should wait before adding the next batch. Once you reach the correct temperature you can then fry another batch (just like the blanching in step 3).

Hope this helps! Glad you liked the fries...I sure could go for some right now.

How many times the oil can be reused, and what's the best way to store it (i.e., in glass and in the fridge)?

Is blanching necessary so that the fries will be completely cooked and not saturated once they are golden?

Each time the oil is used, it should be cleaned. Once it is cool, strain it through cheesecloth or a coffee filter to remove any burnt bits of food/debris. The oil can be stored in a tightly-sealed container at room temperature. Depending on what you are cooking, the oil may be used a few times if you are frying neutral-flavored foods; however, if you are deep frying foods such as fish, which will lend flavors to the oil, you might be able to only use it a couple of times. Make sure the oil does not smell off or rancid.

Keep in mind though that even if you strain the oil, it can still contain particles of food. By overusing oil, the smoking point of the oil will be even lower...meaning that you won't be able to heat it as high. Foods will then have to spend more time than necessary in the oil to cook through and will ultimately absorb more grease.

Potatoes that are just fried once will have a nice crust but will quickly soften from the moisture inside. Blanching helps to cook the interior and thicken the starches on the surface of the potatoes...so when you fry for the second time at a higher temperature, a good crust is formed and the moisture inside is at a minimum. Hope this helps!

Is there anything to blanching the potatoes in hot liquid such as boiling water or milk instead of blanching in oil?

You can blanch in water. You just have to be very careful not to overcook the potatoes, otherwise they will fall apart. You also much dry the potatoes really well before deep frying. If not the water will cause the hot oil to splatter and spit.

I was watching a cooking show the other night and noticed that they blanched the potatoes in water twice and two different tempartures, but they did not tell us what they were other than to say one was hotter than the other. Any idea's on what the proper temps would be? They then cooked them twice in oil and they came out very crunchy on the outside and soft on the inside as they should be.

Thanks

Jerry

Hard to say what temperatures that particular recipe or cooking show blanched the fries at, as there are many ways to cook and/or blanch potatoes.

French fries can be blanched in either water or oil. Generally French fries blached in water are called U.K. style fries, or "chips" as they are called there.

Some say that the water can make the French fries mushy. For this reason some people like to triple blanch: first in water, then twice in oil.

You can read more about this in this article called Heston Blumenthal: Posh chips (the article includes a recipe and also indicates the temperatures used).

Good luck - cheers!

I have 2 US quarts of soybean oil (sold as vegetable oil). Can I use this instead of grapeseed oil?

Indeed you can use vegetable oil instead of grapeseed oil. As the Drill-down states in Step 2, you just need an oil with a high-smoke point. Cheers!

Thanks for the quick response! I did read the drill down, but it just didn't say whether soybean oil had a high smoke point so I wasn't sure. But I have heated the oil up to 360°F and no smoke yet so thanks! I was afraid I was going to have to go back to the store and return it. But thankfully I didn't have to.

Right now the potatoes are sitting in the fridge, I just finished blanching them. We'll be eating a little late, but that's okay. I had a little trouble getting the oil to the right temperature. But I'm excited to try these! We're having them with hamburgers on freshly made hamburger buns!

Sounds great Andrew...wish I was coming for dinner :-)

I have also updated the "Smoking Point of Oils and Fats" Drill-down to include a few more. Cheers!

Thank you so much, i am starting new to cooking world and just the whole using a pan lesson made learn so much more then i new.. Dose this website really help in becoming a good chef for a top notch restaurant! And were do i begin if i want o be a chef one day.. Im already 21 am i to old?..

We think that Rouxbe will help you become a better cook but perhaps you might want to read this post on "Love Your Feedback".

You can also start your own post (as this is the comment area for French Fries). Here is the link to start a new post.

You may also want to check out the Cooking School page to see what we have to offer. Hope this helps - cheers!

Can I freeze the blanched fries and crisp them at a later date? If so, how long will they last in the freezer?

You can blanch French fries ahead of time. Just be sure they are blanched enough until they are tender and translucent; otherwise, they can turn black in the center. Also, be sure to chill them after blanching before you freeze them in a single layer. Cheers!

When making fries with duck fat, do you use duck fat entirely or as a flavor enhancer? Also, do the rules differ for making the fries with duck fat?

Duck fat has a smoke point of about 375°F so it is best to cut it with a neutral-tasting oil that has a higher smoke point such as vegetable oil (use 1/3 duck to 2/3 other oil). Also, duck fat can be quite expensive, so a bit for flavor is good way to keep the cost down. Cheers!

is this the same step when making sweet potato fries? can I use yams and also the sweet potatoes?

Also may I roast the potatoes after it has been blanched and chilled?

Sweet potato or yam fries can be trickier as they both contain more moisture and sugar. For more on this subject here is another thread that was started a while back.

As for whether or not you can roast the potatoes after blanching the answer is yes. For more information on roasting vegetables be sure to check out the "Roasting Vegetables Lesson" in the Cooking School. Hope this helps. Cheers!

Would Grey salt or Fleur De Sel be a better choice ?
Thanks!

Whether you use grey salt or fleur de sel for your French fries you can't go wrong with either one. It really just comes down to personal preference.

For more information on these types of salts, check out the video called "Learn About Gourmet Salts" under the related videos tab of this recipe. Cheers!

Thanks Dawn for the quick response .
I went with grey salt, because I like the way it works with potatoes. The fries were amazing !

Thanks Again!

I noticed you added only a few fries to the pan at a time. Is it ok to have more in the pan during blanching and during the final cooking as well. Also, what is the best way to keep fries warm until it's time to serve them.
Thanks.

The amount you add will depend on the size of your deep-frier or pot. There should be enough room so that the fries can move around. You also don't want to add so much that the fat comes too high up the sides.

As for keeping them warm, this is tricky. French fries are best served immediately. You can try keeping them in a warm oven as you do batches but the end result will not be the same as serving them right after they have been fried. Cheers!