Blanching is the process of dunking your sliced, pre-cooked potatoes in a scalding vat of water or oil. They are left in the liquid for a very short time interval, then hastily removed and immediately placed into a container of cold water in order to stop the cooking process.
How do you blanch french fries?
Add potatoes to a small but deep saucepan filled with cold water and bring to a boil. Once boiling, let potatoes cook for about 5 minutes and then remove. Air dry on paper towels; about 10 minutes. (Make sure the potatoes are dry before frying; you can dab them off with the paper towel if necessary.)
How long should you blanch fries?
Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels.
Should I blanch my fries?
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. Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown.
What does blanching potatoes mean?
Blanching potatoes helps to remove the skin, keeps them fresh and colorful, maintains color, reduces microorganisms and preserves the potatoes for freezing. This means that the potatoes will not turn brown after they are cut. … If you are blanching for peeling, place them beside the pot of boiling water.
Why my french fries are not crispy?
You do need to have the cooking time for high-starch potatoes just right. If you cook them too long, they’ll run out of internal moisture. Without this moisture to turn to steam pushing outward, the fries become greasy.
How long soak fries before frying?
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.
Should you blanch chips before frying?
Blanching the potato in water before frying makes the mealy centre of a chip drier and more fluffy. Once blanched in oil, it doesn’t really matter whether the potatoes are left to cool before the final crisping or whether they are fried at once.
Why do French fries get soggy?
When fries are cooked at a very high temperature, the starches in them are hydrated (moisture goes in), puffing them up and helping the outer skin get nice and crisp. When these same fries cool, the starches secrete moisture, which makes its way to the fries’ crust, leaving them soggy and limp.
What temperature do I deep fry fries?
Heat 3 to 4 inches oil in a heavy-bottomed pot over medium heat. Use a thermometer to ensure the temperature is correct: 325 degrees for French fries, 375 degrees for shoestring and basket-weave fries. Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil.
How do you keep french fries crispy after frying?
The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you’re frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.
Why do you Soak potatoes in water before frying?
Frying fresh-cut potatoes.
Soaking peeled, washed and cut fries in cold water overnight removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.
What oil is best for french fries?
Neutral-tasting oils are great for frying: peanut, canola, vegetable, safflower, grape-seed, et cetera. These all have a smoke point well above 350°F. Some oils, like corn, coconut and sesame, have smoke points beyond 350°F, but they impart a lot of flavor into the finished product that you may or may not want.
Can I freeze potatoes raw?
How to Freeze Potatoes. The key to freezing potatoes and sweet potatoes—whether for fries, hash browns or even simple roasted wedges—is to partially cook them first. Because they contain so much water, raw potatoes don’t freeze well and can turn mushy, watery or even grainy.
Should you boil potatoes before frying them?
A lot of pan fried potatoes (or crispy breakfast taters) take wayyy longer than they should. You’re first asked to boil the potatoes then chop and fry them. … The truth is, you don’t need to pre-cook the potatoes at all.
Do you peel potatoes before blanching?
Prep the potatoes
Start by washing the spuds, scrubbing any stubborn dirt or sprouts from the skin with a stiff brush. When your potatoes are squeaky clean, they’re ready for blanching.