Boil and let them go a tad further, drain and then shake vigorously, into the airfryer with some oil. 25 min later they are the soo close to this! Try it
This video was way too much. You only need one more step (FR) and it’s blanching them and letting them rest for a few minutes. Then fry them in 350°F oil til hot n’ crispy. You can blanch them in water or the oil. They just need to turn transparent at the edges and you know they’ve cooked long enough. Out just microwave them for a few minutes. That’s a quiche way of blanching. This video was like some neurodivergent science project. lol
If fries are too messy & heavy in work might I recommend hashbrowning them? I like to make my potatoes diced with onion fried in oil, usually either tallow or the fat left from bacon. Sometimes add a few herbs.
Protip. Chip the potatoes and then freeze them. Then just deep fat fry from frozen until desired colour. The freezing process breaks apart the cells giving you the same result as blanching them and cooling them.
@@bunnystrasse You shouldn't have too. Lots of places just chip them straight into a slightly salty water and then when it's time to fry they fry them straight away. I.e lots of fish and chips restaurants don't blanche first or triple or double cook and get great chips anyway. If you are using good oil and have a good temperature you'll get good chips. Freezing first just helps things along a bit. Since the cell walls are already ruptured excess water can come out the chip faster as well as adding to the softness inside. If you're ever frozen a carrot and defrosted it youl know just how soft freezing makes thing 🤣
@@acooknamedMatt Reminds me of when I worked at Hudsons bay and they used to get us to defrost our frozen fries in a bucket in the fridge and they would get kind of bumpy on the edges like that and crisp up so good!!!!
@@acooknamedMatt please don't tell anyone else that.. it's embarrassing. Restaurants don't do this shit either . They open a bag and fry. Even fancy places don't spend 3 days on some fries. That's some bull$hit. The fall of is real in this one
It's really not that much effort though. You can buy a French fry slicer for dirt cheap, pop a couple of potatoes through, then boil them. That's what, 20 minutes to make 2-3 batches? Then you've got them in your fridge to fry up anytime in the next few days with steak, sandwiches, burgers, or even poutine.
These tips are for more experienced cooks. Basic quick beginner friendly fries is just slicing a potato (don't need to peel) and paper towel drying them. Heat a shallow pan of oil then put the fries in to saute/fry. The thinner you slice them, the crispier.
@@hcure4003these steps can be done with a freezer too, ideally you'd do fryday (lol) and make a massive batch, with the par boiling, then par frying on the same day. At this step, you freeze them. It's a lot of effort, but it's actually worth it, ESPECIALLY if you have food allergies since it's your kitchen and you can ensure no allergies
You can make them quite easily in just one day. Look at Chef Jean Pierre’s video on it. Just have to let them chill overnight then fry the next day. And as to the title of the video, using this method, my fries are better than most restaurants, except the fancy ones maybe.
Yeah where i work we have the best french fries on the market in our area. They are precut but we add our own seasonings that are mixed on site, and the fries are fried on site.
@@stikbotforzafilmsandmore Nice!. My job is selling food to restaurants. That is increasingly rare for restaurants to do now. Most buy precuts. Honestly there are some great precuts now but if you can cut your own and you do a good job that’s the best.
worked at five guys for 3 years. we cut the potatoes then run them through a machine to get the starch out then soak them in water all day. when we cook them we fry them for a minute or so then take them out the oil and let them cool for at least 2-3 mins. then we fry them again and use the pinch test to check when theyre ready. not a set formula to it because we get potatoes from all over and depending on where theyre from dictates how they cook. the fries should be golden brown and snap easily and when u pinch it the inside should be mashed potatoes. and then we season with salt or cajun seasoning.
It takes 1 day not 3 l don't work in a Michelin star restaurant but I used to work at a BBQ joint in Kansas City which has been rated best fry in the state of kansas many times. This is the process: Potatoes are rinsed and cut in the morning, cleaned again right after then left in a big bucket of water in a walk-in fridge. After ~4hrs water is drained and replaced. After another 4 hours water is drained again and the bucket is kept in a walk-in fridge overnight. Next morning the fries are flash-fried/ blanched to that soft white texture, 30 seconds. They are returned to the bucket and wheeled back to the fridge until ready to use, at which point you fry for 2 minutes 45 seconds until they are ready for consumption. This process brings out that distinct "fresh" flavor and crisps up the outside while keeping the inside soft. My comment might be a bit chunky but its not really a complicated process
I thought he was just going to double fry it and be done with it. Just like fried chicken, the best fries are fried but not completely, take it out and let it rest and then fried a second time. This gives you a super crispy texture.
It's because there are many steps that were done BEFORE you even step into the restaurant. Fries are peeled (or not), cleaned, parboiled, blanched, dried, fried one more time, cooled down, and then conditioned and packed. All this process is a long process, that's been started years ago, fine tuned over the years, requires a lot of heavy equipment. Then, you enter the restaurant, and the fries are fried one last time, at very high temperature, often higher than a normal over can do at home. So yes, it takes a long time to do, but you only see the final step, and that's the point of *fast* food. And of course, the recipe is a bit different from one restaurant to another. Some add salt or other spices to the fries during the preprocessing phase. There are also various types of cooking oil.
a lot of the times they’re better because they’re frozen. if you freeze your potatoes when you’re making them at home, they come out crispier and better
@@mumblezz__5890all fries at restaurants are par fried. They're cooked for a few minutes first at 200-250 degrees to partially cook then frozen. Then fried again at 350 to completion.
@@jerry2848 perfect mean you can't have them better. I'm pretty sure that the way you do you're fries can be upgrade . Is is worth it? You tell me but it can be done.
My wife makes delicious fries and taught me how to. Give this a shot sometime: 1. Clean/Rinse your potatoes 2. Cut them into fries 3. Rinse until water runs clear 4. Cook them in boiling water until your fork punctures it without much effort. The fries still need to retain their shape. Boiling time depends on the potato. Some are more dense than others, requiring a longer boil time. 5. Remove from boiling water and allow to cool. I usually just throw them in some ice water and leave in the fridge for a few minutes. The ice water speeds up this process. 6. Drain the water and dry with paper towels. I usually fold them over 4 times so that it can absorb as much of the water as possible. 7. While your fries are drying up, heat up your oil. 8. Sprinkle the fries with Bicarb/Baking Soda/Baking Powder. 9. Fry and season I know it's lengthy, but it's really good fries and worth the effort
It takes 1 day not 3 I don't work in a Michelin star restaurant but I used to work at a BBQ joint in Kansas City which has been rated best fry in the state of kansas many times. This is the process: Potatoes are rinsed and cut in the morning, cleaned again right after then left in a big bucket of water in a walk-in fridge. After ~4hrs water is drained and replaced. After another 4 hours water is drained again and the bucket is kept in a walk-in fridge overnight. Next morning the fries are flash-fried/ blanched to that soft white texture, 30 seconds. They are returned to the bucket and wheeled back to the fridge until ready to use, at which point you fry for 2 minutes 45 seconds until they are ready for consumption. This process brings out that distinct “fresh” flavor and crisps up the outside while keeping the inside soft. My comment might be a bit chunky but its not really a complicated process
where i work, its a very similar process (yet half the time our fries suck ass because they never change the fucking oil so we get soggy limp brown sad fries, and then other times we get the best fries you could possibly dream of, so inconsistent😂)
I worked at Wingstop and we basically did this every morning. We chopped fries using a wall mount and they fall into cold water. This water is to prevent from oxidation while we chop for like an entire days worth of fries. It also has the starches to keep the fries crispy. Next drain the water for a minute and a half then put the fries in the oil for a minute and a half (blanching) . Then put the fries in a tray with holes and they go in the fridge for the next day while we use the fries we did this same process on the previous day (you can use them within four hours we just like to stay prepared lol). I don’t work there anymore but to this day I never buy frozen fries and if I make wings at home I make the dipping sauces and the dry rubs myself because I just memorized the recipes 😂 even there old sides I still make at home.
Literally all you gotta do: After cutting fries, wash them until the starch is gone and water is clear, soak them in cold water for at least 30 min. Fry them at 350° for 2-3 min just to get the inside cooked. Let them rest and cool down for at least 10 min. The longer the better just no longer than 2 hours. Fry them again for about 3 min to get the perfect crisp shell. You’re welcome
as a non cook making fries usually means I want to snack on something and I feel like frying something then letting it cool several minutes then refry is too much hassle for a simple snack lol unless you're making a big batch it would mean you fry it, turn of the stove, then turn it on again and frying it again definitely worth the price just buying it
@@artaizen1613make homemade chips instead then! You can fry up a bunch of chips ziploc bag em and eat em throughout a week then remake on weekend or something.
Right, that's why they do all of the "missing" steps in the facilities that received the raw potatoes prior to freezing and delivering to the franchise. Everybody else been playing catch up ever since.
@@CLove511I would love to go back in time to the original McDonald’s restaurant, and compare his French Fries to the ones sold in McDonald’s now. I wonder how much they have changed, taste-wise. He must have really worked his butt off for his stores, and to perfect his recipes…and then a bunch of greedy, slimy corporate people came, and took it all from him. I feel so bad for the dude.
@@justanotherhappyhumanist8832 the thing is they sold it to this rich dude, but when the McDonald's wanted to start up a new restaurant (The Big M), rich douche mcgee slapped a McDonalds right next to it and drove them out of business. Super slimey thing to do.
@@solidmoon8266 I know, I read about that. That’s just evil. I feel so bad for the guy. They cheapened his products, and ran the company unethically, against his will…and on top of that, wouldn’t even let him open his own restaurant that wasn’t called McDonald’s once he was ousted. And all this despite the fact that he designed the entire fast food process and kitchen, the recipes, everything. He’s the reason McDonald’s became so beloved, and they screwed him again and again. He seemed like a decent, hardworking fellow, too. And he got totally ripped off, as well…he got paid virtually nothing (comparatively) for all of his hard work, while the slimey corporate people made billions. It’s very sad. There was a movie that came out about him awhile back, I think. Imagine having to live the rest of your life seeing the thing that you worked so hard to create literally everywhere (road signs, tv ads, a McDonald’s every mile), knowing that you’d worked your butt off to create it, only to have it taken away from you by a bunch of greedy tricksters. It must have been awful. The poor man.
Most restaurants buy prefrozen fries that have basically been through most of these steps already, meaning you can just fry them up and they’re somehow perfect. Fries at home truly can be better than restaurant fries, but it takes a LOT of prep, so it’s usually only worth doing in large batches so you can basically do your final fry with small portions several times with just one time prepping.
@@lieselotmauroo9808 dat is wel waar, zelfgemaakt is heel heerlijk vooral met stoverij op zen vlaams. maar fieten vant frietkot zelf zijn toch wel in de top 5
Make it in the air fryer for 10 mins at 160 and then toss it and back in for 10 mins for 180. They turn out exactly like restraunts, pro tip add paprika to it
No sorry. I have been through the “ooh, French fries in an air fryer “ air frying every thing that are supposed to taste the same and advertised as tasting the same - but they’re not. Everything tastes different. some may even prefer some things who knows because they’ve not had a proper French fried no, or tasty burger, but I would think they are just starving. I have done the twice and thrice cooked French fries gourmet chips and the secret is the Oil!! Air frying will never taste like normal fried chips. The nearest thing at all (but still down the charts in air or oven chips would be mcCains chips or aldis skinny chips. But that’s because they are brushed to heavens with oil.but are generally soggy if underdone or hard all the way through if overdone. And it’s rare a few turn out slightly unexceptional edible. I hate to burst bubbles here. But he’s right. If you want to have a proper respectable French fried chip he has nailed it. 5 stars!✨
You should try the Mc Donald’s method deep frying them and then soaking them in beef oil and putting a heck ton of salt on it and see if it tastes different.
High flame when u throw them in the oil then low flame until it gets brownish then raise the flame for last time, Don't forget to half boil to get the crisp
As a Belgian, who gets perfect homemade fries. You cut them, don't rinse or boil them. This will remove the starch, and that's what makes the fries hold their taste and get them crispy on the outside while mash on the inside. Fry them once in oil (enough to have them submerged), preferably at lower temperature. (usually I pre-bake them at 170°C/338°F) Let them cool. Fry them again in the oil.This time I heat the oil to 190°C/374°F. And like a true Belgian I then serve them with mayonaise. Sorry Americans, I know you don't like this but it's the perfect sauce on fresh fries.
The reason most Americans think mayo with fries is weird is because we are using American mayo, which is different than frites sauce. When I was in the Netherlands, I tasted the difference and I immediately understood. I think there are places you can get authentic frites sauce in the states but it’s hard to come by. aioli is close but it's still not the same. I need to find a good recipe…
If you don't want to wait 3 days: boil them, rough them in a bowl, put them in a oven at 400F+ until you start to see browning. Pull them, put it in the fridge for 1hr and then pull them out and fry them at 355-365F, season immediately afterwards.
I work at a restaurant, and we make french fries, so heres how to do it: first, cut the potatoes, mix them in water to get the starch out, then dry. Now put in hot oil for 2 minutes, then take them out and let them cool slowly. Once at room temperature. Fry them for 3-4 minutes.
We just bake them in the oven with my sister, they taste amazing if you can get the timing right. Though i recommend adding spices after you finish baking
Yeah because they go through the same process. When they arrive at the restaurant frozen they have went through the above steps already @@scribblecloudeverything at McDonald's is pre cooked before delivery. That's what makes it fast food 😅
You can just double fry- aka fry them first for a few minutes on a lower oil heat to cook the potato, then turn the oil temp higher and flash fry them so the outside gets crispy. Thats how the restaurant i worked at did it
You can even do it at the same temp if you get your timing right. Source: I worked for years at a burger place where we hand cut our fries, any time you got fries you were eating something that was a whole raw potato just earlier that day
I literally just cut the potatoes, boil them, soak them in an ice bath for 1-2hrs, have the dry out and then fry. Crispy on the outside and that perfect texture on the inside. His process is a bit dramatic when you can get the same results in a fraction of the time.
THANK YOU! I'm literally a cook in a restaurant, and his process is way overboard, and all the comments were people saying "people don't understand how hard it is to make fries." I thought I was the only person that felt frying the fries several times AND putting them in the oven was way too much.
In case anyone wants the actual secret to having fries come out fantastic and not waiting multiple days, it’s double frying. Rinse your fries till the water doesn’t turn cloudy. Next you can soak your fries for half an hour completely submerged in hot water (boil it then pour it over the fries), add salt, then cover the bowl they’re in. Or you can soak them overnight in the fridge. Overnight does come out a bit better, but the half an hour method is still almost as good. Pat the fries completely dry. Fry at 400-450. Take them out when they’re starting to turn brown. Soak all the oil off the fries, then wait about 10 minutes and put the fries back in. The second frying stage is when they really crisp up. Just take them out when they’re as crispy as you want
@@lilbigtoe677telling the guy who worked in restaurants his entire life he doesn't know how restaurants work is pretty stupid. Most restaurant buy fries from food manufacturers which already went through this process and I'd know since I've worked in the industry for 6 years. You on the other, are the clueless one
Also a lot of resturaunts coat their fries in something so that when it fries it has a similar effect to breaded chicken. Dont need a lot to make a huge difference
@@MM-we4no yes first rinse them then dry then fry☺️ but it’s a good trick when you don’t have time but want crispy potatoes. This video is fine but takes too much time. Give flour a try!
Only top tier “Michelin” star restaurants would do this most (even “fine dine” places ) won’t bother going thru this and will use frozen fries . Let’s be honest , you wouldn’t go to a fancy fine dining place for too tier French fries anyways .
There is a reason why some restaurant still have staff despite not open yet. To prepare all of the ingredient before using it, ex peeling and cutting stuff to portion. So less hassle when running buisness.
I do it lazy way: Oil fryer 15min on lowest settings (they don’t turn brown, just cook). And then crank up the heat till they are golden brown. Soft inside and crunchy on outside. Feels like a good enough compromise for how much faster and hassle free it is
@@camilamercado5065 What kinda shitty fries are you buying? Buying frozen is the closest you’ll get to restaurant fries at home, while still being convenient. You trippin bro
One thing they don’t tell you is that new oil (straight from the bottle) makes bad fries. That’s why many joints fry something in it first like chicken or something then use that for fries. Also, blanching your uncooked cut potato in cold water overnight really helps with crispiness. I don’t know the science behind this but always works for me
Umm McDonald's only cooks hash browns and fries in their oil nothing else. And McDonald's fries are better than any restaurant so... This isn't true. You don't need chicken in your oil.
@@joshbrucks The original comment never mentioned any specific restaurant or chain. The one you named uses a proprietary blend, which you can't say doesn't contain animal byproducts. In fact, up until the 90s, McDonald's used beef tallow, so it was pure animal fat. And anyone old enough to remember knows the fries were much better when they were still fried in tallow. So you're extra wrong.
I make the fries at my workplace so ill share how i make them 😉 1) Cut them to desired size 2) blanch the fries at 250F for 6 minutes and 45 seconds (we use soybean oil) 3) take them out and let them cool down (i spread the fries out on some sheet pans and let them sit nearby since im trying to get these done before service starts) while u raise the temp of the oil to 300F. At this point they will be still be pale in color and very soft 4) ~10+ min later blanch the fries for 2 minutes and 45 seconds 5) take them out to cool. Here they will start to get some color- dont worry about how pale or dark it looks here- i promise its fine, even if you think they look dark enough to look like its finished the cooking process, or if you think they look like they havent looked like they cooked enough- i make these at least twice a week and while the color is pretty consistent sometimes its a little wonky (at this step sometimes i steal a fry or two while they start to cool down- sometimes having a hot twice blanched unseasoned potato hits the spot ok 👍🏽) 6.1) at this point you can put them away in your fridge/cooler if you arent wanting fries in that moment or are like me and making huge batches 6.2) raise the oil temp to 350F 7) ~10+min later (if youre making them right away) blanch the fries for a third and final time, to your ideal crispiness and color 👍🏽 should not take more than 30s-1min but if you want extra crispy/well done just keep an eye on it 8) season to taste 👅 personally we keep a squeeze bottle with duck fat so we can quickly drizzle it into the fries before we season with salt and its totally a game changer 👍🏽 other kinds of animal fat like bacon or beef will work too if u prefer that instead
have you ever tried to take the fries from point 6.1 and finish them in an air fryer? Bc, I don't feel like having a fryer or a pot full of oil hanging about all the time or wasting like a liter of oil to make one or two servings of fries. But making one big batch in a pot (in serveral portions ofc) and then finishing them in an air fryer (maybe add the extra bit of animal fat in there), that could work for me. Anyways, thx for sharing your recipe :)
Man, listen to french fries restaurant advices in belgium or france. It's double frying at different temperatures (first colder than the second) and the second based on beef fat (or pork fat). Try it and you'll see the difference 😉
My wife and i havw "Fry Days" where we do everything up until the last fry. We vacuum seal portions so when we want fries we just have to fry them the last time and they are done. We have a few bags in our deep freezer.
i can't imagine the amount of grease spots on the seats if they sold fries lmao, theaters are dirty enough with the garbage "food" they sell already, and because people are irresponsible... they can't bother taking their litter to a garbage can and don't care about being a dirty ass that have to dirty up anything that isn't their own property... (sorry, english isn't my language so...)
The great thing with double fried French fries: do the cooking in water the day before the party/meal, let cool in fridge over night. Next day, whenever you have a few minutes: fry a little bit so that they’re still pale and then stick in the fridge. Then take them out and fry when needed. They’re crispy on the outside and fluffy on the inside. They hold the heat very well and can be popped into a few bowls with some good salt and herbs of choice + a tub of garlic mayo… and hey presto = fabulous finger food that goes down a treat and helps soak up the excess cocktail/beers you’ve been indulging in. Just glorious
@@davidz2690 indeed and he was inspired by the international flair that I was referring too. London, back in the days when he was coming up as a chef, was the center for the best food in the world. Beating old favorites: Paris and New York.he was inspired by the Asian infusion flavours coming out of Australia and if I recall correctly discovered triple fried sweet potatoes at a bbq
Imagine the day when the fries are finally done but someone eats all of them. You’d be feeling like that guy when spongebob’s feet landed in his potato salad
As a belgian, I agree Potatoe needs to be a bintje, the need to be thick and fried twice (150°c and 170°c) in beef grease Then black pepper, salt and homemade belgian mayo
I am Belgian and the amount of fries crimes I see on social media is disturbing. It's not rocket science, just cut them by hand and fry them twice, first fry is to bake the potato so it's soft, second is for the color. If you want extra flavor fry in beef fat and not plant based oils.
Boiling them for 2 -3 min in water with some vinegar ,before baking them in the oven ( or frying them) worked pretty well for me. It was a true gamechanger and is absolutely enough imo.
@@user-ko4zk6dg6t from what I know, it helps making the fries crispy and crunchy by enforcing the structure of its surface. Vinegar "washes" away the potato starch, that causes them to be mealy and wobbly.
@@alexander-fz4cj I think it doesn't matter. I've always used white one, but feel free to give the black vinegar a try. Tell me about your experience with it then
Man, it's so easy, actually. Boil the potatoes well and mash them, then add the starch and flour and knead this mixture well until it forms a dough. Roll out with a rolling pin to the size of a fry slice. Then cut as desired and place in the freezer. The next day, fry as normal.
The main differences in cooking fries are potatoes varieties, cooking "oil" and temperatures. Some of the most delicious and famous fries you can eat in France/Belgium will be cooked in beef grease and with two baths at two different temperatures back to back. The first one is cooking the potato on the inside, and the second on is creating the crispy outside. You can look up the exact temps online. (I think it's something like 170C° and 190C° ?)
I’m french and fries (frites in french) is a speciality in every region with diffrent recipe. - don’t trash the top and the bottom of the potato, use every part. - in some region we don’t take off the skin, use every part if you like it. - the taste is made by oil or animal fat. In south ouest we use duck fat, in the north beef fat and on the east it’s sunflower oil. - don’t touch your fries during the cook ! Use à wok if you cook with duck or porc fat. - make 2 round like you do but cook more your fries. It’s Little brown. The second round, your oil/fat is more cold like 10°C less. Let’s go ! - add salt, peper and if you eat with chicken I recommend adding thyme or herbe de Provence. - eat with enjoy !
You can add baking soda or baking powder while boiling, which helps break down the pectin & makes them a lot crunchier without dehydrating them by putting them in the fridge...
My at home hack is boiling, add to a container, add cornstarch, shake gently until the outside of the fries get a little "mashed" and coated with cornstarch, then fry. Come out super crispy every time.
If you want restaurant quality then yeah that’s how long it takes, that’s why restaurants exists if it’s easy and quick everyone’s gonna make it at home
Do it right and I get perfectly fine oven roasted French fries every time with salt, pepper, cayenne and garlic infused oil..same goes for most vegetables and they are healthier too...roast potatoes are particularly good but there are so many different ways to get similar results that I don't bother changing anything..
