And generally speaking, restaurants fry their french fries twice: once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior.
What makes professional coated fries so crispy? The additional layer of starch that is used to coat each of our fries is the key ingredient that makes our fries crispier than non-coated products.
The purpose of soaking fries is mainly to remove excess starch from the potato, not necessarily instilling flavor, although this does happen. That being said, I suppose you could soak them in whatever you like, I just don't think it will have as great an affect as you would hope.
Most US restaurants use a vegetable oil to fry their French fries, but they often will use the same hot oil to fry their chicken wings or any other meat based fried food on the menu, so if you are a hardcore vegetarian or vegan you should be aware that the french fry oil is not necessarily meat-free.
The coating is just potato starch or flour. Different types of flour are used.
Our suppliers peel, cut, blanch and par fry quality potatoes before freezing them and shipping them to our restaurants, where they're prepared into the hot, crispy fries you know and love. We're quite strict about the potatoes we use.
And generally speaking, restaurants fry their french fries twice: once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior.
Choose the right oil for the job.
For the best results, opt for an oil with a high smoke point and a neutral flavor that won't overpower the taste of the fries. Though all Wesson Oils can achieve golden fries, our top pick is Wesson Canola Oil for making the perfect crispy fries.
When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.
I wouldn't bother doing potatoes from the raw state, without soaking. It will take about a half an hour and the texture won't be nearly as rewarding. They just don't get very crispy without that cold soak.
A salt bath can give you crispier, well-cooked potatoes.
The secret tips that make all the difference: 1. Serrated knife to cut the potatoes = rougher surface = crispier 2. Blanch in vinegar water = wash away surface sugar that causes fries to burn before turning crispy (awesome tip from the legendary Kenji Lopez-Alt "The Food Lab") 3. Double fry!
Potato Starch was definitely the crispiest but it also has a slightly odd texture. In my opinion, the flour wings were the best tasting but least crispy.. and corn starch was the best overall (for party wings.. not traditional fried chicken lol)
The Double-Fry Method
The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy. You can use a home deep-fryer or just heat the oil in a Dutch oven.
Any oil with a high smoke point is perfect for roasting potatoes. Think avocado oil, almond oil, canola oil, grapeseed oil, peanut oil, sesame oil and sunflower oil; they'll all work great!
Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them. Want to hear more about our fry ingredients? Get the down low on how we flavor our fries.
Slice the potatoes and place them in cold water to prevent browning. Sift the flour and seasonings, then gradually stir in water to make a batter. Drain and dry the sliced potatoes, then dip in the batter. Fry the potatoes until golden brown and crispy.
This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.
Spread the cut potatoes in a single layer in the air fryer basket with a little space between each one. Don't cram them in! The space allows the hot air to come in contact with all sides of the fries, which is what makes them golden brown and crisp. Air fry them at 380 for 12 to 15 minutes, flipping halfway.
Chick-fil-A Waffle Potato Fries
Waffle-cut potatoes cooked in canola oil until crispy outside and tender inside.
As health concerns over saturated fat grew in the 1990s, McDonald's finally made the switch to vegetable oil. Unfortunately, customers noticed that the fries didn't taste how they used to. To mimic the chain's original oil blend, the oil is laced with natural flavoring to replicate that mouthwatering smell.
Transfer The Food To Wire Racks
Wire racks provide a 360-degree circulation to the food, which allows the moisture to escape more evenly and efficiently. Rapidly removing moisture from the food is what makes fried food crispy in the first place and it is what keeps the food crispy.