Fair fry secret please!

[Rafter H BBQ]

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.

With all due respect, being a born and raised Idaho boy…. their is one tried and true potato to true Idahoans… The Russet! Just sayin!

 

[1MoreFord]

With all due respect, being a born and raised Idaho boy…. their is one tried and true potato to true Idahoans… The Russet! Just sayin!

Better tell the Idaho potato growers.

Our Most Popular Potato Varieties | Idaho Potato Commission

 

[chopsaw]

Better tell the Idaho potato growers.

They only grow and promote other varieties so they can have the Russets for themselves .

 

[Rafter H BBQ]

Better tell the Idaho potato growers.

Our Most Popular Potato Varieties | Idaho Potato Commission

If your a true Idahoan, we’d not have this discussion! We have folks moving in at an alarming rate and I hate it!

People want to leave things they hate, then they want to distribute their displeasure on others! I’m personally not a fan!

I will say again… there is but one spud for true Idahoans! The Russet! Period!!!

 

[Fueling Around]

I tried the par fried method and ended up with really oily fries.
I overnight soak in a vinegar bath, rinse, and par bake.
The real secret is I use a propane fired fish cooker and make small batches. The cooker holds 3 gallons of oil so a small batch means 1 family serving.
Use Kennebeck if you can find them. I grow them as wife prefers a russet and they last a long time in the pantry.

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

Even been to a Five Guys burger joint? They're proud to advertise using only Idaho russets.

 

[mike243]

getting the starch out is the key I think to making great fries and hash browns. baked taters refrigerated till the next day then sliced up and deep fried are also really good. wish I could eat taters as often as I would like.

 

[zwiller]

I tried the par fried method and ended up with really oily fries.

Same here. Might be the carny way and some might like it but not us. Speaking of oil... Use some tallow (old school McDonalds).

 

[bigbuck]

Its all in the potatoes! Russet is the way to go, made all the difference!!

 

[bigbuck]

First pic is double fry second is parboil, in my opinion parboil is the way to go! Malt vinegar and ketchup daaaaaaaang!!! Thanks to all for the good info moving on to pastrami now!

 

[Fueling Around]

Wow, you dove into this one. Great you found a method to your liking, and we could help guide you there.
My son is a french fry zealot since he was old enough to eat them. I had a harsh critic to make palatable home french fries.

 

[Fueling Around]

I really doubt many venders take the time to par cook their fries. Maybe the ones that advertise fresh or hand cut.
At home I live 30 miles from a french fry processing plant. Friend of mine that is an over the road (OTR) trucker says he delivers exclusively to the big "M".
I'm not sure the method to par cook. I'll ask a former employee when I see him in a month or so.

...
Speaking of oil... Use some tallow (old school McDonalds).

I miss the old style M fries.
Sorry, but making "healthier" french fries is the same as picking up a turd by the clean end.
I don't see that happening in my lifetime in spite of what 545 (or so) people will try to convince you to the contrary..

 

[bbqbrett]

Better tell the Idaho potato growers.

Our Most Popular Potato Varieties | Idaho Potato Commission

Yeah, they have some varieties but still about 90% of the taters grown in Idaho are russets. There is a reason the Idaho Potato Truck and the mascot are not one of those varieties.

 

[mneeley490]

You mean the secret to Fair fries isn't 20-year old fry oil?

 

[Steve H]

I was shortening for frying. I feel it gives the best results and flavor.

 

[bigbuck]

You mean the secret to Fair fries isn't 20-year old fry oil?

Lol that could be some of it

 

[chilerelleno]

Yep, the double fry is the way to go.
Here is my tried and true method...

Homemade Twice Fried French Fries

The Fries Scrub down several large baking potatoes Julienne into 1/4"-1/2" fries Deep fry at 375° till just golden, lift basket, let oil reheat and then finish to crisp Salt/season well while still dripping oil Serve HOT!

www.smokingmeatforums.com

 

[zwiller]

I was shortening for frying. I feel it gives the best results and flavor.

Frying oil is a whole other rabbit hole. I already mentioned tallow. The park and restaurant known for fries use peanut oil. I don't think it matters too much for us hobbiest with the odd batch now and then. Laugh about 20 year old oil but our local wing joints is known for it. Wings are another beast to master like fries... OMG The times I threw frozen wings in the fryer LOL

 

[mneeley490]

Wings are another beast to master like fries... OMG The times I threw frozen wings in the fryer LOL

Reminds me of the time I tried to make homemade breaded mozzarella sticks. Didn't realize they needed to be frozen first, and they just dissolved into the oil...