Fair fry secret please!

[bigbuck]

So im not sure of this will fit in here, but can someone please share with me the secret to making french fries like at the fairs? Me and a pal were sitting around drinking beer and smoking pork shoulders when this came up so we started chipping potatoes lol and still haven't quite figured it out, thanks!!

 

[Steve H]

1. Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
2. 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.)
3. When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
4. Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
5. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
6. Sprinkle with sea salt and dive in!

Copied from internet. But this is how I do it if I'm making them fresh. They are delicious this way.

 

[bigbuck]

Thank you, gonna cut potatoes and give it a go tonight!

 

[Steve H]

You're welcome. It seems like a bit of work. But it's worth it.

 

[bigbuck]

Most definitely!

 

[zwiller]

So many fries so little time. First off, I live in a town with a restaurant that is famous for amusement park fries and open year round so the bar is HIGH trying to make anything close. Almost foolish to even attempt it, but I like a good challenge. @Steve H is SPOT ON. Double fry is industry standard and works well. Most likely how most do it. If you don't know a big ole russet a must and do NOT crowd the fryer. All this being said, we prefer parboiled with added vinegar and salt for step 1. No soak step needed just a decent rinse. You want to parboil far enough in advance that they are dry for frying. Night before or morning of would be best. I also run some chips when I do them and honestly we like them more than the fries.

 

[bigbuck]

It will definitely be worth it, we were recently at a large consignment sale and only one of the food vendors there were serving fries, a large fry was $12 bucks! im hell bent on getting them down!

 

[bigbuck]

So you still double fry after parboil?

 

[bigbuck]

I intend to try both ways now

 

[bigbuck]

Im just guessing here but maybe 2or 3 minutes on the parboil?

 

[sandyut]

I use a Fry Daddy and cook once for 20 minutes. best fries ever.

 

[zwiller]

Do Steve's way first. It's the classic method and most likely the carny way. My method evolved out of Steve's. If you go really far down the fry rabbit hole there is a debate how long to wait to do the 2nd fry. I gotta feed my family and can't go full foodie taking forever for fries since I usually gotta protein to cook as well. LOL No double fry, just one after the par boil. Yep short 2-3 minute par boil. Do batches not one huge run similar to the frying.

 

[bigbuck]

First attempt at double fry, how critical is it to use russet potatoes?

 

[bigbuck]

I used what potatoes i had on hand (just regular Idaho potatoes) wifes getting russets tomorrow and will try again, definitely good, i did them both ways and as of now i think the parboiled was better, will update again tomorrow when i finish with next batch

 

[chopsaw]

Well , Can I add a third way ? Lol . It's all based on Steve's info , and like Sam said that's text book .
I do about the same , but I soak and change the water until it's clear with no starch left in .

I dry as best I can , then on a sheet pan and in a low oven to dry . Maybe 200 .

Then I deep fry , or they even come out great in the air fryer .

 

[1MoreFord]

There are many kinds of "Idaho potatoes" with one of two varieties of russet likely being the most common. If they looked like a Russet they most likely were but Yukon Golds, Reds, and Fingerlings are also grown there.

Also look up recipes for Pomme Frites(AKA the original French Fries). They use the same/similar double cook method.

 

[bigbuck]

Yes sir I'll try em every way possible lol, heck it not like experimenting with a rib roast! Potatoes are cheap, well at least for now!

 

[bigbuck]

Next on the list is deep fried pork tenderloin sandwiches....... anyone? Lol
Never tried to do them either

 

[Rafter H BBQ]

I used what potatoes i had on hand (just regular Idaho potatoes) wifes getting russets tomorrow and will try again, definitely good, i did them both ways and as of now i think the parboiled was better, will update again tomorrow when i finish with next batch

As a born and raised Idaho boy… there is nothing like a good ol Idaho russet! Just sayin!

 

[Bearcarver]

I do it pretty much like others above.
I peel the taters.
Then Run them through my $9 Fry Cutter.
Put them in a bowl of water "Submerged".
Into the fridge & change water a couple times.
Then run fresh water through them awhile until the water is clear.
Then I dry them as best as I can, and spray them with Avocado oil.
Then spread them out in my Ninja Air Fryer basket.
Give them 390° for 5 min, Flip, 5 Min, Flip, 5 Min. Check for done.

Bear