I Found The Perfect French Fries

Restaurant fries have always been better. Now you can make them homemade.

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[bassenji]

As a Belgian, I can't help but being frustrated by two main factors that haven't been addressed for the french fries. 1) the variety of potato: you need a variety of potato of high starch content and which flesh is not firm. In Belgium, almost exclusively the "Bintje" variety is used. Why? Potatoes rich in starch will absorb much less fat and cook faster. 2) the thickness of the fries. Please stop doing this McDonald's like cuts! Fries should be 1 cm thick for the best balance "crispness" and tender inside. In Belgium, they are always cooked twice, first at 160°, then at 180° (traditionally in beef fat and not oil). No need for triple or brinned fries, just good potato variety and thickness + double frying. Amen

[amcconnell]

Missed one technique. The single fry, but starting in cold (room temp) oil. Cut & wash fries, place into cold oil, turn on heat. As the oil warms up it cooks the inside, then when it gets hot it crisps the outside. No good commercially, of course, but great in a home kitchen for low effort.

[KevinReillySV]

Best tip I can give before you even start tweaking ingredients is to get a proper fryer, after frying potatoes for years, having a proper fryer with a wire rack really makes a difference rather than using a regular pot with brand new oil over a flame. Then I’d start tweaking how you fry and what you use
Edit: yes I know this is more for beginners and home cooks, papa still makes the best videos out there 😘🤌🏼

[Rhondaandjames]

Here's a tip, Do The triple cooked fries like you did, except instead of freezing them. Put the parboiled fries on a baking sheet and put in the oven at 200 degrees for about 45 minutes. then remove and allow to cool to room temp. Then do your last 350 degree fry. This removes a LOT of the moisture and results in a crispier outside.

[madmh]

The old guy here! Back in the day, that would be as far back as the 60s at Shoney's, and other drive-in type joints, we always fried in tallow, or lard. I understand the original Mc fries were fried in tallow. Can't be beat!!!

[lordbondslave]

I was working in a restaurant. We had leftover baked potatoes about to be thrown out. I fried them up like the steak fries in this video. Best I have ever had. The horseradish mayo I ate them with definitely helped also.

[Richard-mepq]

Excellent video, Josh! I suggest using powdered popcorn salt because granular salt falls off the surface of the fried potato when seasoning. Also, washing the starch with ice water prior to freezing is a must do to attain a crispness that lasts more than just 1 minute.

[DrewKatsock]

I love the new content. It’s a blend of arguments I have with my best friends and things I genuinely wanted to know about what makes food good.

[jbaby]

I've been rockin with Joshua since his low quality dark videos. I looked at this video and wondered why it had so many views. I'm just now realizing he's almost at 9m subscribers! I use many of these recipes weekly. Good for you Josh!

[danielbuckler]

13:30 imagine if they were triple fried?

[Arrynek]

For big occasions, I always make Heston Blumenthal`s tripple-cooked fries. With the vacuum to remove steam, fried in duck fat, and all... It is like biting into glass covered cloud. They are absolutely, insanely good. But the time they take is just not worth it unless you really love the people you are cooking for.

[HuinaEzelburn]

The trick to good fries is so much more delicate in setting. This a thing we belgian strive for. So i can only highly recommend getting a small electric fryer to be on point on oil temperature but works with a pot if you just check the temp.
1) get a bintje potato 🥔 it has the fluffy indide naturally and tons of starch to be crispy. Avoid sugary potatoes they get soggy right away
2) cut, rinse your fries in clean cold water, dry them. Like really dry them in a clean towel. No moisture left outside.
3) 1st frying at 170°c for 2-4minutes depending on fries thickness. Avoid liquid oils if you can and get Saindoux but both works, just saindoux makes it extra crispy and with a great tasting.
4) rest on paper towel while oil/saindoux raise up to minimum 190°c
5) bake again until golden, if no sugary potatoes, it should never become orange or brown.
6) out to a new new paper towel in a bowl. And the trick is to not add salt right away or they get soggy ultra faaast. Either you salt and serve right away to eat, either serve and meople add salt in their plates at the moment. We never add salt to the fries in frietkots here because the fries wiuld be ruined when getting home.
And trust me, i worked 4 years baking fries, it's an art. There is no magic, no artifice, just controlled heat and starch amount.

[sshimmy]

Brined then battered. Fried in a mixture of beef tallow and peanut oil. Best fries I ever had

[blankmind]

Something I just learned for homemade fries and chips to help get them really dry. I threw them in a dehydrator for about 30 minutes. I think it really helped. No comparison to air drying or using paper towel. And way easier to do. Used my breville joule.

[brucelynn]

Well done with the video guys. Fries are my favorite. So much info to cover that I will keep it short and sweet. Potatoes are constantly changing like a banana after harvesting. Through its potato ripening life, results will vary depending on starch levels, sugar levels…etc
Next Type of potato, cut size and shape.
So when using a Russet like the potato used in this video. I will only speak on this type of potato.
1. clean, cut, rinse, dry.
2. In a home electric fryer blanch in oil of your choice at 275F. My oil of choice is peanut oil. Blanch approximately 4min. Move to a paper towel lined sheet pan to rest until ready for second fry to finish.
3. Set fryer to 350F for second fry.
4. Fry for 4-5min or until done the way you like them.
5. Season with salt or not immediately after frying and toss.
6. Serve immediately.
7. This method works every time.
8. Remember, cooking is like a musical instrument, you do need feel and emotion to make decisions when cooking. It’s not always about following directions to a T. Directions, method and techniques are guidelines to exploring your culinary journey.
Now we feast on these tasty potatoes!😊

[harmundcarakan]

Would love to see a breakdown of combined methods, Brined, par cooked, frozen, and then triple fried, add battered onto the end, See how that changes the equation, Could see brined, par, frozen, then battered, then fried something special, and extra work, but still interesting in terms of layered steps.

[megan]

Okay, since the dawn of time, my grandma has been making french fries for us in a stainless steel saute pan with about a half half cup of oil and medium high temperature. She puts all the fries (1-2 potatoes) in there while the oil is warming up. Then gives them all a quick turn after a couple minutes. Then after another couple minutes, the fries are done. She adds salt then pats them down to remove excess oil. They come out absolutely delicious imo. Always light in color, and a little crispy 🙂❤️

[GiveZeeAChance]

The restaurant I worked for did something that's closest to the triple fry:

Unpeeled russets cut with a French fry cutter, soaked in hot water (just using the hot setting on the tap, they cooled as they sat) for at least an hour, drained, then dipped in a fryer at 325 3-4 times (or up to 7-8 times) for about a minute at a time, letting them sit in the basket out in the air to develop a crust. Then, when it was closer to serving time, a final dip in a different fryer at 375 until they got the desired color, even longer if the customer ordered extra crispy. Tossed in salt.

[bselvadurai]

Great video man. French fries at home are always tricky. I favour the triple cook method. The only differences are 2 things, I cut the fries a little thicker and toss them in a colander after they are boiled and dried, before the freeze. It gives them a bit of texture on the outside which results in crispier, crunchier crust when frying. Keep up the great content.👌

[abriellafiel]

Hello Joshua

my favorite fries are the Dutch fries and that's how I do them:

You need some high starch potatoes as Bintje, russets or Idaho´s.
Wash the potatoes but leave the skin on.
Cut the potatoes in a centimeter thicknes and a centimeter cross.
Soak the patatoes in salt water one and a half to 2 hours.
Dry the potatoe strips (i use an electric fryer) and pre-fry them at 160 degrees Celsius for 4 to 5 minutes.
Take the fries out and let it come to room temperature (Line some papertowel on a cookie sheet add a rack on top) and completely drain any oil that comes from fryer off the fries.
The second fry do at 180 degrees celcius whenever they are golden brown take it out.
While they are hot toss some salt and some paprika powder.

use whichever sauce you like best, I use curry ketchup.

greetings from Switzerland