How to make restaurant-quality french fries at home - Recipe

[GoonMe_IcantImagine]

i dont wanna trash nobodys cooking skills but you really gotta parcook fries. the goal is for the first partial cook to cook the inside of the potato so its nice and fluffy inside. you take the fries out of the oil and let them cool down and freeze them overnight. then you can fry them again to get the nice maillard reaction on the outside, so you get that 'snap'

nothing makes me more than when people throw some raw ass wet potatoes into oil and fry them until theyre lifeless. those are the WOAT french fries. places like five guys do that. youre eating burnt undercooked potatoes lol

you can also parcook the fries via blanching. drop the sliced potatoes into salty boiling water for a few minutes, then drop immediately into an ice water bath to blanch and stop the cooking. freeze the slices, then deep fry them later

please stop throwing raw potatoes into deep fryers people

good god

everyone has their own method breh, it aint that serious

 

[ba'al]

just saw it

Just ignore dude. Keep up the good work.

I always try to support the content creators and business owners on here.

A lot of these cats are just miserable.

 

[Art Barr]

Guess i gotta give the secret to making restaurant level food.

Use corn oil.*

fry high on one side.

fry low on the other to finish.

Get a very thin shallow pan.
Pour only enough.
to cover half a shoe string cut potato.

Wash potato with veggie brush under running cold water.
Gather a bowl and fill halfway with water
Cut fries into shoe string cuts.
Place cut fries in bowl.
Grab strainer.
Turn on Fire to high.
Now strain the fries of water.

By the time the fries are strained.

The corn oil will be ready. Fill the pan with fries flat on the surface in the oil.

Fries should be watched like a hawk.

When fries are loosely golden brown on one side. Turn the fire to low from high. Flip the fries. Watch fries like a hawk. As fries and sckrimp fry fast.

Remove from oil to a paper towel basket.

Season woth celery salt, garlic powder and black pepper.

*Corn oil is the secret. As most people do not have the money.
or resources for commercial grade fryers. Or pressure cookers. To get the look.
a commercial gradd fryer can gain from veggie oil. Only corn oil can get the look of commercial grade fryers at home.
Works on chicken too.

If you want your chicken light like popeyes. Use corn oil.


Thank me later.

Art Barr

 

[tuckgod]

Since my instant pot and Blackstone have basically made me into a world class chef the last thing I needed in my arsenal is this.

I actually woke up thinking about how to make restaurant quality fries this morning and here we are.

 

[trap101-ETHout-Allegri-In]

i dont wanna trash nobodys cooking skills but you really gotta parcook fries. the goal is for the first partial cook to cook the inside of the potato so its nice and fluffy inside. you take the fries out of the oil and let them cool down and freeze them overnight. then you can fry them again to get the nice maillard reaction on the outside, so you get that 'snap'

nothing makes me more than when people throw some raw ass wet potatoes into oil and fry them until theyre lifeless. those are the WOAT french fries. places like five guys do that. youre eating burnt undercooked potatoes lol

you can also parcook the fries via blanching. drop the sliced potatoes into salty boiling water for a few minutes, then drop immediately into an ice water bath to blanch and stop the cooking. freeze the slices, then deep fry them later

please stop throwing raw potatoes into deep fryers people

good god

.... I love Five Guys fries.... they've always been crispy for me..... maybe it is the Cajun seasoning masking it...... damn may just go scoop some today...

 

[GoonMe_IcantImagine]

.... I love Five Guys fries.... they've always been crispy for me..... maybe it is the Cajun seasoning masking it...... damn may just go scoop some today...

Yea those fries are

 

[Da Jungles]

i dont wanna trash nobodys cooking skills but you really gotta parcook fries. the goal is for the first partial cook to cook the inside of the potato so its nice and fluffy inside. you take the fries out of the oil and let them cool down and freeze them overnight. then you can fry them again to get the nice maillard reaction on the outside, so you get that 'snap'

nothing makes me more than when people throw some raw ass wet potatoes into oil and fry them until theyre lifeless. those are the WOAT french fries. places like five guys do that. youre eating burnt undercooked potatoes lol

you can also parcook the fries via blanching. drop the sliced potatoes into salty boiling water for a few minutes, then drop immediately into an ice water bath to blanch and stop the cooking. freeze the slices, then deep fry them later

please stop throwing raw potatoes into deep fryers people

good god

Served my 9 years in restaurants and we never froze overnight to get that snap. We did everything you said except freeze. Just put em in the walk in cooler once they cooled on the cooling rack. Dropped em the next day and ‘snap’.

I am interested to see the difference though.

 

[boogers]

Served my 9 years in restaurants and we never froze overnight to get that snap. We did everything you said except freeze. Just put em in the walk in cooler once they cooled on the cooling rack. Dropped em the next day and ‘snap’.

I am interested to see the difference though.

you dont gotta deep freeze em but you do have to stop the cooking, hence the ice water. it just drives me NUTS when people cut up potatoes and just toss em in the oil it aint right man

 

[Lavish]

 

[Lavish]

Never made fries at home before, these came out great

 

[GoonMe_IcantImagine]

Never made fries at home before, these came out great

 

[maxamusa]

happy you back breh

I freak mines with more seasoning but looks nice nice

 

[GoonMe_IcantImagine]

happy you back breh

I freak mines with more seasoning but looks nice nice

 

[maxamusa]

Guess i gotta give the secret to making restaurant level food.

Use corn oil.*

fry high on one side.

fry low on the other to finish.

Get a very thin shallow pan.
Pour only enough.
to cover half a shoe string cut potato.

Wash potato with veggie brush under running cold water.
Gather a bowl and fill halfway with water
Cut fries into shoe string cuts.
Place cut fries in bowl.
Grab strainer.
Turn on Fire to high.
Now strain the fries of water.

By the time the fries are strained.

The corn oil will be ready. Fill the pan with fries flat on the surface in the oil.

Fries should be watched like a hawk.

When fries are loosely golden brown on one side. Turn the fire to low from high. Flip the fries. Watch fries like a hawk. As fries and sckrimp fry fast.

Remove from oil to a paper towel basket.

Season woth celery salt, garlic powder and black pepper.

*Corn oil is the secret. As most people do not have the money.
or resources for commercial grade fryers. Or pressure cookers. To get the look.
a commercial gradd fryer can gain from veggie oil. Only corn oil can get the look of commercial grade fryers at home.
Works on chicken too.

If you want your chicken light like popeyes. Use corn oil.


Thank me later.

Art Barr

never cooked with corn oil a day in my life.....rep pending

 

[Lurkio]

i dont wanna trash nobodys cooking skills but you really gotta parcook fries. the goal is for the first partial cook to cook the inside of the potato so its nice and fluffy inside. you take the fries out of the oil and let them cool down and freeze them overnight. then you can fry them again to get the nice maillard reaction on the outside, so you get that 'snap'

nothing makes me more than when people throw some raw ass wet potatoes into oil and fry them until theyre lifeless. those are the WOAT french fries. places like five guys do that. youre eating burnt undercooked potatoes lol

you can also parcook the fries via blanching. drop the sliced potatoes into salty boiling water for a few minutes, then drop immediately into an ice water bath to blanch and stop the cooking. freeze the slices, then deep fry them later

please stop throwing raw potatoes into deep fryers people

good god

This man knows what he’s talking about… you don’t gotta freeze em per se but u gotta cool em down in the fridge at least after the initial cooking ( oil or water)…then fry em up again

U can actually boil em then blanch in oil then fry em if you have the time

Never just fry em straight through