Posted: 3/30/2014 9:55:26 AM EDT
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Last night I tried to cook potato fries, and they sucked.
I took an Idaho potato, sliced it into about 3/8" slices, sprinkled some canola oil and salt over them and then let it sit while I cooked my steak. After the steak was done in the cast iron pan, I added enough canola oil to the pan to cover the bottom, it got to temperature really fast because the pan was still really hot. I dropped the potato pieces in and let them sit for a while, then flipped them. The result was they were way over-cooked on the outside, and on the thicker slices, the insides weren't cooked well. How do I fry potatoes without them sucking? |
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http://i.walmartimages.com/i/p/00/07/57/41/05/0007574105450_500X500.jpg Hash browns are made in a skillet. Fries are made in a fryer or pot full of oil. This along with a thermometer to regulate temp. |
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Quoted: Last night I tried to cook potato fries, and they sucked. I took an Idaho potato, sliced it into about 3/8" slices, sprinkled some canola oil and salt over them and then let it sit while I cooked my steak. After the steak was done in the cast iron pan, I added enough canola oil to the pan to cover the bottom, it got to temperature really fast because the pan was still really hot. I dropped the potato pieces in and let them sit for a while, then flipped them. The result was they were way over-cooked on the outside, and on the thicker slices, the insides weren't cooked well. How do I fry potatoes without them sucking?  |
You have to blanch them first. Cut and wash them. Boil some water and drop them in for few minutes. Do not cook them fully just get to the point where they are getting soft on the outside. Drain them and set them aside to dry. Fry yer pertaters coat in mustert when they're done. hmmm mmm
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pan was to hot to start with. you want no more then a tablespoon and a half of oil, cut them about an eight inch thick by inch or so square. Drop them into a 250-300 pan and spice them with seasoning salt, 1/4teaspoon. Let them fry about 10 minutes then stir and put a lid on them and turn down to 250ish. stir again each 5 minutes for the next 20 minutes. take the lid off stir them and let fry 5 minutes, Then they should be done.
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| Use the waxy kind, not the baking kind. Yellow are the best. The day before you want to make fried potatoes, boil them until cooked. If you don't want to plan that far ahead and boil 'em the same day, at least let them cool. Peel them prior to cooking if you must but I usually don't. After they are cool, slice them or cut them into chunks. Melt some butter in a frying pan, add chopped onions to taste and cook them in the butter until nearly done. Add black pepper to the onions and let it cook a bit to release some flavor. Then add the cut up potatoes, sprinkle with salt to taste, and fry them until they start to brown a bit. Stir often. They will break up a bit but it's fine. These are the standard fried potatoes at my hunting camp. |
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Quoted: pan was to hot to start with. you want no more then a tablespoon and a half of oil, cut them about an eight inch thick by inch or so square. Drop them into a 250-300 pan and spice them with seasoning salt, 1/4teaspoon. Let them fry about 10 minutes then stir and put a lid on them and turn down to 250ish. stir again each 5 minutes for the next 20 minutes. take the lid off stir them and let fry 5 minutes, Then they should be done. That is pretty much how I do it. I also like to add some slice up onion with the taters. Now for even greater fried taters....save your bacon grease and use it instead of oil....  |
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If you don't nuke, bake or boil them to par-cook first, you have to fry them slowly on a lower heat so the insides catch up with the outside. Also, don't mess around with them. Let them brown before moving around or they stick and make a mess.
Pissed me off on the last scout campout. I was in charge of the grub for the dads. I had potatoes frying while I was working on other stuff and this knuckle head comes over, grabs a spatula and starts trying to flip the taters, saying "they're sticking, the pan's too hot". I said, " No, it's fine. Leave them alone and they won't stick".  He didn't believe me until he saw it. 
I like to use half butter and half olive oil. If your butter starts to get brown, you're too hot. |
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Jesus that looks good. What do they call that and how do I get them? I love food threads. |
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Quoted:
Jesus that looks good. What do they call that and how do I get them? I love food threads. Quoted:
Jesus that looks good. What do they call that and how do I get them? I love food threads. No clue...I just saw it on Google 
Looks like something you would get at an amusement park or state fair type of venue. ETA: They are called Tornado Fries. Their website |
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Woweee! 
I can only imagine a fresh corn dog frying next to it. 
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The best method I have seen involves blanching in water with a slight amount of vinigar. I put them in the water before applying heat then heat to just below boiling - and cool. That does several things, but most of all it changes the cell walls on the outside of the fry to make them more ridgid - it also gets rid of a bit of excess starch from the outside as well. Then they get fried 2 times. |
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Slice. Soak in water (or just rinse) for a few minutes. That gets the starch off the cut, which isn't good eats.
Then toss em in a very hot fryer for a few minutes. Canola oil. I did some Yukon Golds that way a couple of nights ago. Fantastic. Ain't rocket science. eta: I've tried the "Two fry" method. Not worth it, imo. I think most of the trick is just getting the starch off the cut faces and using very hot oil. |
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I slice them into fries, then do two soaks to get some of the starch out. Drain them well, and dry them off....they've gotta be dry. Then into oil at around 370, till they're just golden. Pull them out, drain and let cool....then back into the oil for final brown. drain, salt and serve. |
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Quoted:
No clue...I just saw it on Google
Looks like something you would get at an amusement park or state fair type of venue. ETA: They are called Tornado Fries. Their website Quoted:
Quoted:
Jesus that looks good. What do they call that and how do I get them? I love food threads. No clue...I just saw it on Google
Looks like something you would get at an amusement park or state fair type of venue. ETA: They are called Tornado Fries. Their website Cool. I'm gonna have to break out my Milwaukee cordless and see if I can make me some tornado fries tonight.
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Quoted:
Cool. I'm gonna have to break out my Milwaukee cordless and see if I can make me some tornado fries tonight. Quoted:
Quoted:
Quoted:
Jesus that looks good. What do they call that and how do I get them? I love food threads. No clue...I just saw it on Google
Looks like something you would get at an amusement park or state fair type of venue. ETA: They are called Tornado Fries. Their website Cool. I'm gonna have to break out my Milwaukee cordless and see if I can make me some tornado fries tonight. Post it up if it works! Add some meat and nice guns and you'll have an easy 10/10 dinner pic
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