French Fries

[shahar]

So many opinions for fries!

I wash them otherwise they can turn brown/grey after the blanching. Also prevent them sticking into potato clusters later.
I use cold water, but I heard indians use warm water. Any body ever broke the cold water taboo, and live to the tell the tale?

Don't forget the sugar level in potatoes! High sugar ones will brown too quickly and get there before crisping.

I work at one place that sold improbable amounts of fries. Sixty seats. Two thousand to four thousand pounds a week! All get peeled, cut, parred and fried on location! Everybody peels them, dishwasher cooks and on boring days servers.

[castlebravo242]

You do need to let them cool between cookings. 1/8 inch or less only needs to be cooked once. I place mine on paper towles to get rid of most of the oil. I actually prefer to brine them before cooking and use olive oil, but it is too expensive. Canola is healthier than corn oil too much omega 6 fats.

Bob

[Suzanne]

Originally Posted by castlebravo242

You do need to let them cool between cookings. 1/8 inch or less only needs to be cooked once. I place mine on paper towles to get rid of most of the oil. I actually prefer to brine them before cooking and use olive oil, but it is too expensive. Canola is healthier than corn oil too much omega 6 fats.

Bob

Good point (emphasis added in your quote)! Since I now only cook at home, and do my prep whenever I have the time, I sometimes cut the potatoes early in the day and refrigerate them in water. I also find that adding salt to the water improves the flavor.

[chefATL]

Blanch at 270 then spread on a paper towel lined sheet pan in a single layer and allow to cool. Fry at 350 to order. Serve with house made mayo.