Great Way to Fried Restaurant Quality Potatoes at Home

Advice from Professional Chef and Cooking Instructor Frank Proto…

French fries are among the most consumed foods right now. It is both very simple and cheaper in cost. A lot of people want to know how to make those delicious potatoes. Soft inside and crunchy outside potatoes…

Before we move on to the restaurant-style French fries method, let’s take a look at the history of french fries.

First, in ancient times, they cooked potatoes using the frying method. This method was first popularized in England, as it needed to be cooked in a warmer environment. After England, it has become widespread in other countries. Later, instead of frying the potato, the method of baking it in the oven emerged. It is more preferred because it is easier to cook in the oven. In the oven method, potatoes are peeled and sliced very thinly. Sliced potatoes are fried in oil. In this way, it was observed that the potatoes cooked better.

Today, two methods are used. The method of frying in oil and the method of cooking in the oven. Both methods are widely used.

It is not known how french fries, an invention of street cuisine, were invented. However, England is among those who claim that french fries are made for the first time. Two people, John Lea and William Perkin, who lived in England in the 18th century, claim that french fries were invented. However, it is unknown whether this claim is true.

According to the other best-known source, the French historian Grimod de La Reynière claims that french fries were made for the first time. Reynière, in his book “Almanac of the Gourmand” published in 1808, writes that french fries were made for the first time.

Although french fries were first made in England, today they are made in many parts of the world. French fries have an important place as both a practical and delicious meal.

Making Restaurant Style French Fries

According to the chef, the ideal french fries are long and thin, golden on the outside, crispy on the outside, fluffy on the inside, and really salty.

The most important part of restaurant-style french fries is the preparation phase. Potatoes with higher starch and less water are best suited for the preparation phase. This will make the potatoes more crispy.

First of all, it is necessary to cut the potato well. For this, the French mandolin that the chef uses is a potato cutting tool. First, depth adjustment should be made on the tool. After the depth is adjusted, you need to cut the potato quickly from top to bottom. When you reach half of the potato, turn it 90 degrees and do the same for the other half. After cutting the potatoes, check for bruises. If not, the cutting operation is complete.

Put water in a bowl and put the cut potatoes in it. This method will separate the starch present in the potato. If you throw the potatoes into the water and there is a white cloudy color in the water, you are on the right track. The purpose of this method is to brown every surface of the potatoes during frying. Otherwise, the middle part of the potato will not be cooked.

After the potatoes stay in the bowl for 1–2 minutes, you put clean water in another bowl. You put the potatoes in a bowl of clean water. Then you keep this container filled with potatoes in the refrigerator for 6 to 8 hours. After waiting, you check the potato slices. If the potato slice is crispy when you cut it in half, you have a potato.

He takes the potatoes from the water-filled container on a dry cloth. When throwing the potatoes into the hot oil, they should not be wet. If your potatoes are wet, even a fire may occur when they come into contact with the hot oil. That’s why you have to be careful. You need to take the moisture of the potatoes with a towel. Now that the potatoes are dry enough, let’s move on to the frying process.

The chef says that the frying process should not exceed 375°F(190.6°C).

For the frying oil, the Chef uses duck fat. Because duck fat is said to have a pretty good smoke point. It will also give a nice flavor to the potato.

There are two things the chef recommends when frying: the thermometer and the spider frying strainer.

Oil is added to a pot and then the bottom of the pot is burned. The oil-filled pan is heated to 300°F (148.8°C). Then the potatoes are added to the oil.

The foaming of potatoes cooked in oil during frying is an indication that water has come out. If there is no foaming, it means the potatoes will be nice and oily. But that doesn’t want to happen. Therefore, we mix the potatoes with the help of a strainer so that the potatoes do not stick together. After cooking for about 3–4 more minutes, take the potatoes on the baking tray (there should be a strainer in the tray). Potatoes should not be yellow when placed on the baking tray. Potatoes should be white and brightly colored.

Lightly fried potatoes are kept in the refrigerator for 3–4 hours. When completely cooled, this will make the outside crispy and the inside fluffy. Then it fries the potatoes again to the same degree as in the blanching phase. This time it is fried until golden brown. After the potatoes are fried, they are put on the plate after they are filtered with a spider frying strainer.

For potatoes, the chef recommends sea salt. Bon appetit :)