Here is my response to the topic “Stupid question(frying potatoes)?” in general discussion.
Large baking russets washed, left skins on, cut to 3/8 to 1/2 inch (I can’t cut in 1/4 inch slices).
Cold water wash rinse. Always leave cut potatoes in covered water till blanched.
Mix a ratio of 1/4 cup white and ΒΌ cup dark brown sugar to 2 cups warm water to dissolve and chill. Make enough chilled to cover fries.
I let fries set in chilled solution over night in container uncovered.
“Blanch in oil with small batches. (Large amount of oil small amount of fries) Oil temp at 350 degrees 2 1/2 to 3 minutes. Use temp probe and timer!
Drain on paper towels
Chill ASAP.
Repeat for all potatoes.
(you can make ahead many at this point and quickly freeze in small groups then bag together when frozen and use at a later time)
I set the grouped batches in between paper towels in an open container in the fridg over night for Sat.
Heat oil @ 365 degrees and fry for 2 minutes to finish.
Drain and salt. (sea salt for me)”
Biggest deal is being able to maintain accurate heat temp!!! Digital thermo works well. (My Digital temp tops out at 400 degrees)
Watch your oil do not let it flash on you, meaning burnt!! That is what happened to Jack frying fish with a stick temp probe and had to dump oil. Higher temp oils like peanut, semi solid canola, and the like that have frying temps up to 460 are key! I used semi solid canola, its between shortning and regular canola.
I think the 2 fry method and sweetening (or use more sugar) the soak water is most important. Blanch to cook for tenderness and finish fry to crispness. Have every thing on hand and be ready for the process.
Enjoy!
Denny O
