Deep Fried Potatoes Recipe (2024)

FAQs

Why do you soak potatoes in water before deep frying? ›

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Cook potatoes in hot oil until golden, 5 to 6 minutes. Drain on paper towels and season with salt.

There are lots of recipes that call for par-boiling the potatoes first to reduce the amount of cooking time, but it's an extra step and an extra pan to wash. If you cook the potatoes over medium heat and keep them covered for most of the cooking time, the lid traps in steam, which helps cook the potatoes through.

Canola oil and peanut oil are two common choices. A neutral oil won't affect the flavor of your fries, and an oil with a high smoke point (the point at which an oil starts to break down when heated) will be stable throughout your frying process.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

As to the question, how long immersion is necessary? Only as long as you need to hold the potatoes until needed for the fry stage(s). This could be as little as a few minutes – to overnight storage in your walk-in cooler.

Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

Unless a battered fry, they are not adding in salt during the process. I recommend not salting the fries till they come out of the fryer and even then, waiting for an order before salting as the fries can turn limp prematurely if salted too soon.

Should I dry potatoes before frying? ›

Spin-dry before frying to avoid spattering and reduce fat absorption. Fresh fries are best blanched. Get a crispier finished fry by blanching potatoes in hot oil to precook before peak periods and then finish in a final fry before serving.

The drastic heat of a quick blanch eliminates the risk of browning. This means your potatoes do not have to be fried immediately after they are cut; in fact, blanched potatoes can be stored for twelve to twenty-four hours before being fried. This saves you stress and lets you cook on your own schedule.

You can leave the skin on for a rustic look, but in this recipe, we peel them to get a more golden-brown color! Soak the Potatoes! Secret number one in perfecting homemade french fries: soaking the potatoes removes the starch and allows the fries to become crispy and evenly brown. You don't want to skip this step!

In roasted potatoes the absorbed amount of oil is from 0.1 g to 1.4 g 100 g-1 FW, which is much lower than in the shallow fried potatoes – from 2.0 g to 3.5 g 100 g-1 FW and in deep-fat fried potatoes – from 3.8 g to 5.4 g 100 g-1 FW (Fig. 1).

Fried foods may contain harmful acrylamide

Starchy foods such as fried potato products and baked goods typically have higher concentrations of acrylamide ( 22 ). An older animal study suggests that it poses a risk for several types of cancer ( 23 ).

Actually, if you use a low starch variety like Yukon Gold you don't have to soak them. How do you keep fried potatoes from sticking? The secret is removing the starch AND using a light oil and high heat.

If you want to prepare your potatoes later after you have cut them soaking them in cold water will keep them from turning brown. Also, if you are going to fry them they will turn out crispier. Soaking them helps to remove the starch.