Don't be a jerk.
What types of potatoes? Do you peel them? Why heat oil to 375? Why not do a low blanch then a high heat finish? Blanch in water or oil? How long should you let them dry between blanching and frying? What type of oil should I use? Squarish pieces? Do you mean homefries or do you mean sticks? Wedges? How big? Should I cut my potatoes in 1/4's and do that? That's a wedge, right? How come my potato is raw in the middle but burnt on the outside?
I was simply trying to help Carl problem solve. I thought maybe if he posted his recipe or his method for fries I could better understand what is going wrong beyond a "my fries are sticking."
And if you're going to get on my case for supposedly not knowing how to make good fries, at least, when you respond, post a recipe or a method that won't give me bad fries. I would expect a food writer to be able to do better than that :rolleyes:
It appear that Blueicus has my back, thanks.
Carl, I don't really know what to say about your fries. If you are going straight from the freezer to the fryer, and you aren't overcrowding the basket, I can't really think of anything that would make them stick.
But then, in your next post, you said they come out great, so I guess...problem solved? Also, if you are having problems with fried chicken specifically, don't be afraid to use a large skillet filled 1/2 way up with oil for frying. Works great (Grandma's will have my back), and you don't have a sticking problem.