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.
I learned this recipe 15 years ago from an article by one of Israel's famous chefs. He was enthusiastic about the subject like a child and told how much this idea he heard surprised him.
This!!! I was just about to comment that Papa has finally disappointed us - he didn't include the cold oil fry. Truly the best in terms of effort vs flavor and creates an exceptionally crisp and (dare I say) perfect french fry.
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
Yes, and as a Dutch, I say thankyou for your perfect fries! Also a potato if it is stored cold (below 5degree) before backing or cooking, the sugar will form, so when frying they will be brown.
As a Frenchman who lived 3 years in Belgium, I can only double down on this comment... You said everything! Many people tend to complicate the recipe of belgium fries (let's give back to cesar what belongs to him 😉). Yet I have never found better fries in a restaurant than what you get at home with these 2 simple tips. One other little improvement or advice is to use fries cutter. Why? Because they don't cut well and hence will produce a rough cut which will create more crispiness than with a sharp cut due to the asperities it creates.
Quran : And He is the One Who created the night and the day, and the sun and the moon each one floating (and moving) in an orbit youtube mary and jesus in the quran and mohmmad in the bible and the Torah and the scientific miracles of the quran and mohmmad in hindu scripture … according the bible that you have
(Matthew 4:1) Jesus was tempted (James 1:13) God doesn't get tempted (John 1:29) Jesus was seen (1 John 4:12) No man has ever seen God (Acts 2:22) Jesus was and is a man, sent by God (Numbers 23:19, Hosea11:9) God is not a man (Hebrews 5:8-9) Jesus had to grow and learn (Isaiah 40:28) God doesn't ever need to learn (1 Corinthians 15:3-4) Jesus dies (1 Timothy 1:17) God doesn't die (Hebrews 5:7) Jesus needed salvation (Luke 1:37) God doesn't need salvation (John 4:6) Jesus grew weary (Isaiah 40:28) God Doesn't grow weary (Mark 4:38) Jesus slept (Psalm 121:2-4) God doesn't sleep (John 5:19) Jesus isn't all powerful (Isaiah 45:5-7) God is all powerful (Mark 13:32) Jesus isn't all knowing (Isaiah 46:9) God is all knowing ...................
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.
Quran : And He is the One Who created the night and the day, and the sun and the moon each one floating (and moving) in an orbit youtube mary and jesus in the quran and mohmmad in the bible and the Torah and the scientific miracles of the quran and mohmmad in hindu scripture … according the bible that you have
(Matthew 4:1) Jesus was tempted (James 1:13) God doesn't get tempted (John 1:29) Jesus was seen (1 John 4:12) No man has ever seen God (Acts 2:22) Jesus was and is a man, sent by God (Numbers 23:19, Hosea11:9) God is not a man (Hebrews 5:8-9) Jesus had to grow and learn (Isaiah 40:28) God doesn't ever need to learn (1 Corinthians 15:3-4) Jesus dies (1 Timothy 1:17) God doesn't die (Hebrews 5:7) Jesus needed salvation (Luke 1:37) God doesn't need salvation (John 4:6) Jesus grew weary (Isaiah 40:28) God Doesn't grow weary (Mark 4:38) Jesus slept (Psalm 121:2-4) God doesn't sleep (John 5:19) Jesus isn't all powerful (Isaiah 45:5-7) God is all powerful (Mark 13:32) Jesus isn't all knowing (Isaiah 46:9) God is all knowing ...................
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.👌
Quran : And He is the One Who created the night and the day, and the sun and the moon each one floating (and moving) in an orbit youtube mary and jesus in the quran and mohmmad in the bible and the Torah and the scientific miracles of the quran and mohmmad in hindu scripture … according the bible that you have
(Matthew 4:1) Jesus was tempted (James 1:13) God doesn't get tempted (John 1:29) Jesus was seen (1 John 4:12) No man has ever seen God (Acts 2:22) Jesus was and is a man, sent by God (Numbers 23:19, Hosea11:9) God is not a man (Hebrews 5:8-9) Jesus had to grow and learn (Isaiah 40:28) God doesn't ever need to learn (1 Corinthians 15:3-4) Jesus dies (1 Timothy 1:17) God doesn't die (Hebrews 5:7) Jesus needed salvation (Luke 1:37) God doesn't need salvation (John 4:6) Jesus grew weary (Isaiah 40:28) God Doesn't grow weary (Mark 4:38) Jesus slept (Psalm 121:2-4) God doesn't sleep (John 5:19) Jesus isn't all powerful (Isaiah 45:5-7) God is all powerful (Mark 13:32) Jesus isn't all knowing (Isaiah 46:9) God is all knowing ...................
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.
I used to work in a college kitchen. We were going to throw out the left over dinner rolls. I came up with the brainiack idea to smash them a little flat and deep fry them then roll them in sugar and cinnemon. Needless to say they were a HIT and we all were doing it from that point on and they AMOST made the college menu!!!
I have done this also with my baked potatoes after coating them with oil and salt and baking them and cooling down, cutting them up into French fries and frying in hot oil on stove top in a pan and they were crunchy on the outside and creamy on the inside and delicious.
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.
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 😘🤌🏼
The problem with fryers is that you should not mix the oil in which you fried one or the other. And they require a lot of oil. I worked part-time in a restaurant, the only one where I liked it, they changed the oil but didn't throw it away. We put it in different containers so we knew where what. It really paid off, the restaurant is still a top choice in my town even after 20 years. And... Never add salt between the two fries, if you don't plan to throw the oil away ;) But if you plan to throw it away, it's already a luxury topic :D
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!
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.
Het klopt ook precies wat je zegt, hier in Nederland zijn wij ook dol op (jullie zeggen frietjes) patat wat lekker de crunch nog heeft, meteen zouten stekt het vocht wat nog in de aardappel zit naar buiten en de papieren zak doet de rest. Beter is een vers patatje ophalen en daar opeten 😊. Groetjes van een Noorder buur .
Very important thing you mention that Josh might not know, that most potatoes have been in cold storage and have undergone starch-to-sugar conversions. Most commercial cultivars are engineered for long-term cold storage and make bad fries. I wonder if he's ever tried making fries with potatoes that have never been below 50f
I agree bjinte potatoes are best. I can get them seasonally in 20 kilo bags and make many fries for the freezer. My visit to Belgium years ago opened my eyes to what a good, “dare I say French fry” is. In the US, we consider the MacDonalds the best French fry available, HA! No. Not even close. Cheers.
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.
@@superresistant0 well, you parboil the potatoes and then he puts them in a vacuum chamber. It rips the evaporating moisture from the surface and creates intense crisp. You can suplement with a goos vacuum sealer.
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 🙂❤️
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!!!
Ever tried the corn flour coated fries? Beats everything. Just wash your potatoes until it leaves all of its starch and coat it in a corn flour+ water mixed solution. Deep fry 2 times and voila ✨ This is going to be the best fries you can ever have.
Very true. However if you want to be stingy on tallow, fry in peanut oil, and squirt some melted tallow in a bowl right out of the fryer. Some of the fat will be soaked right in, and you don't have to worry about throwing away used and burnt tallow, that got used for frying .EDIT: Preferably Wagyu tallow that happens to be rich in oleic acid. Duck fat is good as well.
I've also done triple fry in the following manner. First stage at 275 F with peanut oil, second stage at 350 F with peanut oil, last browning stage at 400 F with beef tallow. The smoke point of peanut oil is 350 F, tallow is 420 F. The last stage is short, thus the tallow can be used for many times more than the peanut oil before getting discarded. This temperature scheme allows for crispy fries without getting them too dark. I usually freeze them after the second stage, thus I am not dealing with changing the oil when ready to eat.
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.
@@tanikokishimoto1604 Was more want to see if you add all the extra steps, does batter add to it, and I suspect it does NOT, this would be more for experimentation sake.
I was looking for the perfect fries at home a couple months ago, what i settled on was, rinising the potato and putting it into a brine just like you said, part frying them, patting them dry before tossing them lightly in a seasoned flour with things like what was in your batter, shaking of excess flour before freezing them and them doing the final cook for about 3 minutes
My french fries are always one fry and always perfect and extremely crunchy. You just need to take the temperature of the oil way way up. A lot more than 200 celcius. And that fixes all the issues. I have never in my life eaten better potatoes than mine in a restaurant. And I've tried hundreds of restaurants.
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.
I used to run a chip stand and put too much effort into making triple-cooked like your recipe. It's probably the best if the cooling stages are done perfectly but at scale, you need too much space. So the best method imo is Belgian/ dutch. From what i can tell, they soak the whole potato in water, then cut and double fry holding the chips pretty much in a pile after the first fry.
The soak is not necessarily essential, a simple rinse should already do the trick. The thickness, temperature and a double fry are the most important aspects of a perfect Belgian fry.
Hey, I love your videos and I have been watching for a while now but what I haven’t yet seen is the process of cleaning everything you use because I keep seeing that you use all these different tools and bowls and stuff and all I can think k of is how do you not go insane from cleaning all that. Have a blessed day!
Wedges have always been one of my favorite types of fried potato, and you now have me wondering if the thrice-cooked wedge would be what I'm looking for in a fried potato. Gonna experiment with this, and maybe even incorporate beef tallow in the frying oil to boot! Thank you for the inspiration, one longhair to another.
I said this a while ago in the quesadilla video, but it still shocks me every time it happens. There's this weird thing where I'll want to make a dish, but I don't know how or haven't found a good recipe yet. Within a couple of days, Josh will upload a video about the item I want to make. It happened with the quesadillas, the pizza, the black garlic, croissants, and now french fries. Mr. Weissman, I don't know how you are getting this information, but please keep it up! These recipes are awesome
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.
1) get a proper at home fryer, not a pot 2) Peel and cut potatoes larger, not McDonalds style 3) Wash cut potatoes in cold water to remove starch 4) Dry and parcook in the oil at 160 degrees Celsius for +- 5min. Don’t let them develop color! 5) Cool parcooked fries completely! 6) Second fry at 180-190 Celsius until color develops Tips from a Belgian 😉
@@ItsLeviOsaah beef fat fries hit different. beef fat also isn't too much more expensive compared to oil. I can get 4 fat batches for a medium sized fryer for 20 euros from a wholesale shop.
@@ItsLeviOsaah It's specifically beef tallow that you need. its basically rendered fat with removed impurities. McDonalds used to use tallow but they don't anymore except in a few select locations.
Best thing I found and the doesn't involve any deep frying (no huge bowl to be spilled, no frying oil to manage and clean) is to boil and bake. Boil for around 8 minutes or just about to fall apart, spread on a baking sheet with a drizzle of oil and into the oven at 200°C until they look like steak fries. Best home fries I've ever had in both taste and texture.
I love how cooking things in multiple stages can make them so much better... I get these potato wedges from Royal Farms, they're okay, but when I recook them in the air fryer they're phenomenal.
I can't believe there wasn't a skin-on, restaurant 'chipper' style fry on this list. It's like half way between the steak-cut and everything else here, and the crispy skin adds so much flavor. I used to make them like that for a little fry shack I worked at as a teen. We double fried, but didn't change the oil temp between "pre-cooking" and the "actual cooking", and I'm pretty sure it was higher than 350. We focused on Fish & Chips, and a dark beef gravy poutine, and people loved them!
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!😊
I've been doing the double-fry style for years and they're always fantastic. Now I'm going to add brining and see how that elevates them further! Thank you for this!
I have been starting to do the cold start fries. some people crank the heat so it cooks faster. but I keep it medium +1/2 (medium is 5 I usually put it between 6,7). this make it take for thick fires 1 hr but thin fries can be done in 45 min. just golden no brown from burnt sugar and amazing!
8:23 Triple Cooked French Fries. Potatoes are peeled and cut into 1/4" matchsticks. These are rinsed and dried. Boil about three quarts of water over medium high heat and add: One teaspoon or four grams of baking soda - Two tablespoons or thirty grams of white distilled vinegar - One and 1/4 tablespoons or 18 grams of Kosher salt. Quickly boil the potato sticks for 30/45 seconds. No longer! Take the par boiled fries and dry them with paper towels. You then add to oil which has been heated to 320 degrees F or 160 degrees C. Fry them for 2-3 minutes. They should still look pale and matte. Remove and dry again. Spread them on a parchment lined baking sheet and place in freezer for a minimum of 3-4 hours. Preferably overnight. Heat your oil to 350 F. or 176 C. Put the Frozen Fries into the hot oil and fry for 2-4 minutes until they turn a light golden brown. Transfer the matchstick potatoes into a large mixing bowl and immediately season with salt. Enjoy your meal!
As a Belgian (proud inventors of this divine dish), this video amuses me so much. I've seen my grandparents make fries the old way (get a deep fryer btw, no Belgian household without one and it's NOT the same with a cooking pot) and a simple double fry does wonders...however...did you consider different sorts of potatoes? Huuuge difference there! Choose a very starchy potato. Ironically enough I use a potato from Dutch origin, called the 'Bintje' and simple sunflower oil. Let me know if I can help you source a decent deep fryer...lol!
Use: "ossenwitvet" as oil! My grandparents used to have a "frietkot" for over 30 years so they knew what they were doing. And indeed choose a better potato, not all are the same fr!
PLEASE now help us fund the best air fryer version with minimal oil! Has several failed attempts and I use your "tips for healthy eating" video all the time and need a healthy fry tip!
If triple-cooked chips are anything to go by, you have to soak them in cold water for 5 mins to reduce the amount of starch, and when you par-boil, you're meant to start them off in the cold water and bring it up to temperature, then simmer for 10-20 mins And then air-dry in the fridge before frying
Josh, uno de los secretos para papas fritas, fundamental, me lo dijo un productor de Balcarce, Argentina: El tamaño de la papa: más grande es la papa, más agua tiene. Entonces, cuando pruebes papas más pequeñas, mejor sabor y textura tendrán. Por eso estimo que la última preparación, la papa desprendió el agua al estar estar en un medio salado. Gracias por tus videos increíbles. Ojalá te sirva.
I’ve been searching for the perfect homemade French fries for years too. The ones that most people on YT cook that come out orange-brown are failures for me. I’ve made great fries in a pot of oil on my gas stove, but the results have been inconsistent. So, I bought a dedicated electric fryer. There are two inspiring videos for me on YT right now (besides this one). The first one is by a fellow called “Shotgun Red” who set out to make McD’s fries. He looks like he got really close. The second one is from Brian Lagerstrom. His video is important because he used kennebec potatoes. He claims that this is what restaurants use and I tend to believe him. Unfortunately, the only options are to buy 50 pounds of them from a wholesaler or grow them myself. Great video, Josh. Putting the fries in the freezer uncovered after the first fry is important I believe. Next time I do this, when I can afford 18.00 worth of vegetable oil 😢for my new fryer, I plan to let the once fried potatoes dry out uncovered overnight in the refrigerator before freezing. BTW, I do have a GFM for my vegetable oil fund in case anyone is interested. 😉🙏🏻
Agreed; potato varieties and even within these, batches, can have huge difference on the end fry. I managed a restaurant within a small chain that tested in the main kitchen the various batches of potatoes available each week from the supplier, then agreed the supply to the restaurants
Two step frying in oil should be enough, the trick is to detect when the fogging of oil is gone. That means low oil temperature cooking pulls enough water of the potato that forms tiny water droplets in the oil, fog. When oil is crystal clear it's time to increase power and finish the fries to the desired texture and color.
The salt from brining causes rapid breakdown of frying oil and thus a lot of discarded oil waste. The double fry was done wrong, the first fry is at 250-300f until they have a cooked potato texture, drain and cool at least to room temperature, but refrigerated is better and you can make a big batch, frozen is also acceptable as indicated by the triple fry. This cooling is the key in both the triple fry and steak fry, the par fry is mainly to set the starch and drive off some moisture. The cold start to the final fry prevents excess internal steam from interfering with the surface reactions.
i always double fry mine. i leave the skin on, rinse in cold water, pat dry and let em sit out for 5-10mins, then partially fry, then fry again at a higher temp, & they’re crispy. i also make my own season blend like wingstop but with more spice. kinda like a sweet & spicy bbq rub.
Soak for hours in cold water to allow the potatoes to release the sugar and starch.. in uk chip shops they sometimes use a powdered product such as dry white to keep the potato colour consistent and stop them from turning brown
It all depends on the variety of the potato, secondly don't use stored (old)potatoes , the fresher the potato the better the texture(crunch) .t he texture changes drastically as the potatoes age / are exposed directly to the sun.
I’d never heard of the triple method but I’ve always brined my fries in a salt, corn syrup, black pepper, onion & garlic powder solution for a day then par fried then freeze and then fry again. Everyone LOVES my fries.
What does the corn syrup do? There’s a fellow on UA-cam called “Shotgun Red” that uses it for fries and I’m intrigued, but I hadn’t bought any yet because I have absolutely no other use for it.
@@rodolphfarah200 I looked up “hypertonic” in our home dictionary and it said “Ask rodolphfarah200!” I know it’s a chemistry term at this point. Would you mind explaining it in a few words to a non-chemist dummy?
Hi Josh. I just wanted to tell you I’ve been so inspired by you and your cooking videos. I’ve been in culinary school for a little over a month now and think a lot of my inspiration to start came from you
I do the brine but a hald assed version of it. I tripple wash my Fries then I coat the fries in a thick layer of salt. I then put them in a large mixing bowl and fill it with water and let them soak for a few hours. Gives me a decent crunch like the few days brine bit half the time.
You can store cut (raw) fries in water in the fridge for up to 10 days. The longer they stay submerged in the water, the better. The baked potato (deep-fried) wedges are the most amazing! BTW... A "par" cooked fry is called BLANCHING. You can also blanch in oil.
Fries are best if you use the double fry method, but soak in running cold water for 30 minutes, the 1st cook longer until you can pinch the fry without it falling apart. Then refrigerate for a few hours until cold, then do the second fry
Been making home made chips for years. Lard is best and always start cold piling medium size chips on top letting them “boil” then crunchyfy in the hotter grease as it heats up till golden brown.
You call them chips, so I’m guessing you’re on the other side of the pond. Here, lard is rendered pork fat. Tallow is rendered beef fat. Are you cooking in pork fat or beef fat? Also, how many cooks do you get from your fat before you have to discard it?
The storage temperature of potatoes during the month immediately prior to frying is very important to the sugar to starch ratio, keep them about 60f. It is best if they were never stored below 50f but you can't know that as a general home consumer and most supermarkets just have one storage temp for all produce in the back room/delivery truck. 60f will allow some reduction in sugars that may have been produced by excessively cold storage. This is very important for chips which are prone to overbrowning but it also effects crispness of fries. (The type of fertilizer used also has a strong effect on the starch and water content, but unless you are McDs contracting with a farm for particular qualities it is not something to be concerned with.)
I use Anthony Bourdain's Les Halles cookbook and his method for fries and it does not fail me. I use russet potatoes (at least 4 big and long potatoes) and peanut oil (2 quarts or 2.25 liters). 1) prep: peel and cut the potatoes to 1/2" (1 cm) sticks and leave it ice cold water for at least 30 minutes up to overnight if needed. 2) Blanch: In a deep fryer or heavy bottom pot heat the oil to 280°F/140°C and cook the fries for about 6 - 8 minutes until soft and semitranslucent white. Once cooked remove them from the oil onto a baking tray and let them rest for at least 15 minutes 3) Fry: bring the oil up to 375°F/190°C and fry the blanched potatoes. Cook for 2 - 3 minutes or until crispy golden brown 4) Serve: immediately after removing the fries from the oil, drop the fries in to a large bowl that is lined with a clean, dry kitchen towel. Add salt to taste and whip out the towel and toss the fries, put on a plate and serve. In my experience if you follow the steps, you get nice crispy fries with fluffy insides. I also personally cut some of my fries smaller than the recommended size above as to get some fries that are crispier than others for some different levels of textures, just my personal preference.
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
11 місяців тому+1
Having the right potato is crucial. If you can't find a thick high-starch potato. Don't make fries. I wasted so much time using waxy potatos and failing. Agria is the best. I have heard. They are just not easy to get.
My mom made the best French fries! We used a “vegimatic” to cut them and she fried them in lard. Drained them on a flour sac kitchen towel to drain the oil off and salted them. So good!!!!
My technique is like the last one , brined, but I just fry them longer. Start of the day, i put the fries in a bowl with ice water and salt til i have to fry them.
I have also noticed if you let the cut fries sit over night in water in the fridge, they tend to be stiffer and crunchier. Havent brined, but shall today and try
I got your book man, was a Christmas for my wife and i gift, we love it. I like to think is the only one in our country "let me be" I was hoping to see a video of your french fries potato, i guess both recipes are top tier, the only advantage i see on your method is you can actually preserve the potatos on the fridge for much longer, on the jar maybe idk wich is better.
I’m quite fortunate to live in Switzerland, where frozen French fries are really unusually good. (Multiple visitors from other countries have remarked this to me.) So while I do occasionally make fries from scratch, frying up frozen ones from the grocery store ends up with a better end result! (The only downside is that Swiss fries tend to be on the short side. They’re not the long fries I am accustomed to from growing up in USA.)
I make alot of fries..and my trick to a crunchy, fluffy fry is first cutting them..then leaving them overnight in vinegar water! Next day you rinse them in hot water then pre-frying,then freezing,and when ready fry frozen! It'll be the best fry you've ever had!
I've been making double-fried French fries for years now with excellent results. They're crispy, golden brown, and fluffy inside -- somewhere between a McDonald's fry and a Five Guys fry. The trick is to get the excess starch out by rinsing your fries several times with cold water, until the water runs clear. Then, ideally, soak them overnight in the fridge. Fry first at 250 degrees for 8 minutes (more of a poach). Then pull the fries, no need to pat the excess oil off, and bring your fryer temp up to 350 degrees. The time it takes for the oil to come up to temp should be long enough to let the fries slightly cool. Fry at 350 degrees for around two minutes until golden brown. Since russet potatoes vary from lot to lot, you'll want to use your eyes more than a strict time for the second fry to ensure a good color and crispness. Pull the fries and hit them with pestled kosher salt. Aim for a coarseness somewhere between table salt and k popcorn salt. Also, the oil matters a lot. Peanut is superior to canola. Canola can be used but if the temperature creeps up even to 375 it can have a bitter taste. Finally, invest in a counter top deep fryer. You'll have much better results than using a Dutch oven. Plus, while your oil heats up to temp for the second fry your fries can just hang out in the basket suspended above your oil. Easy peasy!
A buddy recommended a double fry method, where I think he suggested a par boil first, then fry, then toss into potato starch powder then fry again before serving. I don't really deep fry at home, but I'm pretty sure I've tried fries in restaurants that have used this method and it's awesome.
As a Belgian I can say the double fry is the way to go. A few tips: - Do not wash the starch off after cutting the fries. This adds more crispness. - Let the fries cool down completely after your first fry. - first fry should go at 150°C (3-4 minutes) remove the excess fat with kitchen tissue. second fry at 180°C until golden brown. - bonus tip for flavor: use beef fat to bake them. This adds a beautiful rich taste which you would also get in a restaurant.
You don't need to marinate for couple of days. It takes only 1 hour to be soaked in brine ... I am doing potatoes like that since I know my mother making them... Gosh Joshua... Come to Bulgaria! Leave US.. NOW!!!! But the real truth is to make them 30minutes on 155 degrees, very slow slow frying which you won't believe. just every 5 minutes move them a bit... Thank me later and mention me in the next book haha
I believe most fast food places do the Triple Fry. They arrive frozen, first 2 steps done. Once I realized this, I gave up on all those other recipes (most came out limp) and simply buy frozen fries in the grocery store. Nowadays, it's in the countertop convection oven, not fried.
Dude, you got an amazing personality.Your UA-cam channel is amazing.Your recipes are amazing.I was thinking you could take this up. One step further is you Blanch the potato fries and then put them in the brine. And if you want to go. Fifty shades of fries Buy salt and battering them.😅
Thanks! I think the best one is honestly best for the home cook, less things to clean a lot of off time, freezer normally is full so no space to freeze them and get them out immediately to fry because normally will freeze them in ziplocs and they get stick one to another. tldr: best one is truly the best choice
They just need to washed to remove starch, dried way more than you think, reintroduced to oil, and fried. The brining step you mentioned does exactly that. It washes the starch out, and removes moisture through osmosis.
The single fry is my favorite method. It reminds me of fair fries. They aren't supposed to be crispy or fluffy on the inside, they're supposed to be soggy, dense, and a darker brown. I usually make them this way, but I'll use Beef Tallow to fry them in, and they're absolutely perfect. The fact that they're easier than all the other methods is just a bonus.
Did a modified blanch + double fry method today - for those of you who are lazy and don't feel like freezing your fries ahead of time, just dunking them into an ice water bath, thoroughly drying them, and then double frying them works just fine IMHO!
Soak the potatoes in cold water and rinse thoroughly to get almost startch out then pat dry if needed let them air dry, do a double fry but DO NOT STIR YOUR POTATOES IN THE OIL, I noticed you would move them around in almost all of the techniques you tried and not moving the fries helps idk what it is but I’ve gotten pretty crispy fries avoiding any occasional movement.
Double Fry Method with thick cut potatoes: First fry - 10 minutes @ 320 degrees place fries in a dish and cover with foil - residual heat steams fries while you increase heat for 2nd fry Second fry - 2-3 minutes @ 375 degrees Very soft on inside and very crunchy on outside!
I live in Idaho and didn't know about "chippers" , a special potato used for fries, until I worked at a restaurant. It's a sugar and starch ratio that affects the texture. I use to have the old McDonald's fries recipe and you use russet potatoes that you soak and rinse a couple of times but add sugar and baking soda to the water, and you par fry blonde and cool down completely before final frying.
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.
Glad I didn't have to scroll too far to see this!! Exactly how I make them and they are great.
I learned this recipe 15 years ago from an article by one of Israel's famous chefs. He was enthusiastic about the subject like a child and told how much this idea he heard surprised him.
This!!! I was just about to comment that Papa has finally disappointed us - he didn't include the cold oil fry. Truly the best in terms of effort vs flavor and creates an exceptionally crisp and (dare I say) perfect french fry.
This works! I tried it today based on another comment’s post. The fries came out better than 90% of any other homemade fries I’ve ever made.
Yes! It’s a long fry and you have to watch them toward the end but so easy and good.
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
Yes, and as a Dutch, I say thankyou for your perfect fries!
Also a potato if it is stored cold (below 5degree) before backing or cooking, the sugar will form, so when frying they will be brown.
I 100% agree with my fellow belgian above. This is the way.
As a Frenchman who lived 3 years in Belgium, I can only double down on this comment... You said everything!
Many people tend to complicate the recipe of belgium fries (let's give back to cesar what belongs to him 😉).
Yet I have never found better fries in a restaurant than what you get at home with these 2 simple tips.
One other little improvement or advice is to use fries cutter. Why? Because they don't cut well and hence will produce a rough cut which will create more crispiness than with a sharp cut due to the asperities it creates.
Bintjes de besteeeee 😂
100% Belgian fries are the absolute best...
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.
Quran : And He is the One Who created the night and the day, and the sun and the moon each one floating (and moving) in an orbit
youtube mary and jesus in the quran and mohmmad in the bible and the Torah and the scientific miracles of the quran and mohmmad in hindu scripture
…
according the bible that you have
(Matthew 4:1) Jesus was tempted
(James 1:13) God doesn't get tempted
(John 1:29) Jesus was seen
(1 John 4:12) No man has ever seen God
(Acts 2:22) Jesus was and is a man, sent by God
(Numbers 23:19, Hosea11:9) God is not a man
(Hebrews 5:8-9) Jesus had to grow and learn
(Isaiah 40:28) God doesn't ever need to learn
(1 Corinthians 15:3-4) Jesus dies
(1 Timothy 1:17) God doesn't die
(Hebrews 5:7) Jesus needed salvation
(Luke 1:37) God doesn't need salvation
(John 4:6) Jesus grew weary
(Isaiah 40:28) God Doesn't grow weary
(Mark 4:38) Jesus slept
(Psalm 121:2-4) God doesn't sleep
(John 5:19) Jesus isn't all powerful
(Isaiah 45:5-7) God is all powerful
(Mark 13:32) Jesus isn't all knowing
(Isaiah 46:9) God is all knowing
...................
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.
Quran : And He is the One Who created the night and the day, and the sun and the moon each one floating (and moving) in an orbit
youtube mary and jesus in the quran and mohmmad in the bible and the Torah and the scientific miracles of the quran and mohmmad in hindu scripture
…
according the bible that you have
(Matthew 4:1) Jesus was tempted
(James 1:13) God doesn't get tempted
(John 1:29) Jesus was seen
(1 John 4:12) No man has ever seen God
(Acts 2:22) Jesus was and is a man, sent by God
(Numbers 23:19, Hosea11:9) God is not a man
(Hebrews 5:8-9) Jesus had to grow and learn
(Isaiah 40:28) God doesn't ever need to learn
(1 Corinthians 15:3-4) Jesus dies
(1 Timothy 1:17) God doesn't die
(Hebrews 5:7) Jesus needed salvation
(Luke 1:37) God doesn't need salvation
(John 4:6) Jesus grew weary
(Isaiah 40:28) God Doesn't grow weary
(Mark 4:38) Jesus slept
(Psalm 121:2-4) God doesn't sleep
(John 5:19) Jesus isn't all powerful
(Isaiah 45:5-7) God is all powerful
(Mark 13:32) Jesus isn't all knowing
(Isaiah 46:9) God is all knowing
...................
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.👌
Quran : And He is the One Who created the night and the day, and the sun and the moon each one floating (and moving) in an orbit
youtube mary and jesus in the quran and mohmmad in the bible and the Torah and the scientific miracles of the quran and mohmmad in hindu scripture
…
according the bible that you have
(Matthew 4:1) Jesus was tempted
(James 1:13) God doesn't get tempted
(John 1:29) Jesus was seen
(1 John 4:12) No man has ever seen God
(Acts 2:22) Jesus was and is a man, sent by God
(Numbers 23:19, Hosea11:9) God is not a man
(Hebrews 5:8-9) Jesus had to grow and learn
(Isaiah 40:28) God doesn't ever need to learn
(1 Corinthians 15:3-4) Jesus dies
(1 Timothy 1:17) God doesn't die
(Hebrews 5:7) Jesus needed salvation
(Luke 1:37) God doesn't need salvation
(John 4:6) Jesus grew weary
(Isaiah 40:28) God Doesn't grow weary
(Mark 4:38) Jesus slept
(Psalm 121:2-4) God doesn't sleep
(John 5:19) Jesus isn't all powerful
(Isaiah 45:5-7) God is all powerful
(Mark 13:32) Jesus isn't all knowing
(Isaiah 46:9) God is all knowing
...................
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.
I take that back, I'm pretty sure it was a horseradish sour cream mix, no mayo.
I used to work in a college kitchen. We were going to throw out the left over dinner rolls. I came up with the brainiack idea to smash them a little flat and deep fry them then roll them in sugar and cinnemon. Needless to say they were a HIT and we all were doing it from that point on and they AMOST made the college menu!!!
I have done this also with my baked potatoes after coating them with oil and salt and baking them and cooling down, cutting them up into French fries and frying in hot oil on stove top in a pan and they were crunchy on the outside and creamy on the inside and delicious.
@@lordbondslave2 restaurant I worked at in HS called that rocket sauce.
@@lordbondslave2 I've always known horseradish+mayo as tiger sauce for some reason
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.
You can also make it yourself in a good blender or spice grinder. Thank you for the tip. I’ve heard that this is important and it’s going on my list!
morter and pestle@@Lettuce-and-Tomatoes
@@GREENHALGH6969 Cool! Are you Amish?
@@Lettuce-and-Tomatoes if you have limited counterspace in some apartments its your only choice.
I always dislike granular salt sprinkled onto food, just a very unpleasant texture.
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 😘🤌🏼
I agree. My small frier will do crispy fries without this double frying in the pot.
I agree! This is a guide for anyone to make great fries with minimal equipment and expense :)
I agree as well. My husband and I laugh that EVERYTHING that comes out of our fryer is delicious.
@@JoshuaWeissman totally get that 🙂
The problem with fryers is that you should not mix the oil in which you fried one or the other. And they require a lot of oil.
I worked part-time in a restaurant, the only one where I liked it, they changed the oil but didn't throw it away. We put it in different containers so we knew where what. It really paid off, the restaurant is still a top choice in my town even after 20 years.
And... Never add salt between the two fries, if you don't plan to throw the oil away ;) But if you plan to throw it away, it's already a luxury topic :D
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!
Quality and integrity dropped so that he gets more TikTok views and subs... Such a shame.
@@ATGG yeah 😔
Who the fuck is Joshua?
@@samuraidoggy the youtuber you moron
My respect to the OG's of the channel's subscribers.
You didn’t make any fries with something other than oil. You could have fried it with beef fat. It is the traditional way in France.
Its more unhealthy though and mainly more expencive
@@EthanDelaCruz-s9bbut it’s so good
To much unhealthy
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.
Het klopt ook precies wat je zegt, hier in Nederland zijn wij ook dol op (jullie zeggen frietjes) patat wat lekker de crunch nog heeft, meteen zouten stekt het vocht wat nog in de aardappel zit naar buiten en de papieren zak doet de rest. Beter is een vers patatje ophalen en daar opeten 😊. Groetjes van een Noorder buur .
Also…
We’d never call them “French” Fries
Very important thing you mention that Josh might not know, that most potatoes have been in cold storage and have undergone starch-to-sugar conversions. Most commercial cultivars are engineered for long-term cold storage and make bad fries. I wonder if he's ever tried making fries with potatoes that have never been below 50f
I agree bjinte potatoes are best. I can get them seasonally in 20 kilo bags and make many fries for the freezer. My visit to Belgium years ago opened my eyes to what a good, “dare I say French fry” is. In the US, we consider the MacDonalds the best French fry available, HA! No. Not even close. Cheers.
So it is. We Belgians invented fries. Not the French.
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.
I am surprised that Josh didn't try the Heston triple fried chips....Heston is a genius.
Why did you write tripple instead of triple
@@blob8770 It was a typo man....I am sure you have done similar before.
Same, I always make Heston's fish and chips
@@superresistant0 well, you parboil the potatoes and then he puts them in a vacuum chamber. It rips the evaporating moisture from the surface and creates intense crisp.
You can suplement with a goos vacuum sealer.
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 🙂❤️
My sister's fries are fluffy but crisp...just delicious!
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!!!
Lard and tallow disappeared because a certain group... darn shame, Oreos lost all their flavor when they cut out the lard.
@@up4open would that certain group be people with heart disease? because that's why they switched to things that kill you less quickly
@@insu_na wrong, just like they were wrong about butter. we're not designed to eat isolated vegetable oils, such technology is very recent.
Sorry it wasn’t tallow it was bone marrow. Fact!
@@up4open we're not *designed* at all, lol.
Ever tried the corn flour coated fries? Beats everything. Just wash your potatoes until it leaves all of its starch and coat it in a corn flour+ water mixed solution. Deep fry 2 times and voila ✨ This is going to be the best fries you can ever have.
Brined then battered. Fried in a mixture of beef tallow and peanut oil. Best fries I ever had
Very true. However if you want to be stingy on tallow, fry in peanut oil, and squirt some melted tallow in a bowl right
out of the fryer. Some of the fat will be soaked right in, and you don't have to worry about throwing away used and burnt tallow, that got used for frying .EDIT: Preferably Wagyu tallow that happens to be rich in oleic acid. Duck fat is good as well.
I've also done triple fry in the following manner. First stage at 275 F with peanut oil, second stage at 350 F with peanut oil, last browning stage at 400 F with beef tallow. The smoke point of peanut oil is 350 F, tallow is 420 F. The last stage is short, thus the tallow can be used for many times more than the peanut oil before getting discarded. This temperature scheme allows for crispy fries without getting them too dark. I usually freeze them after the second stage, thus I am not dealing with changing the oil when ready to eat.
During the brining process do you put it in the fridge or do you keep it on the counter ? Also what’s your favorite brine ingredients
Is this Guga or something?
Sounds really interesting, might try it!
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.
Like to see as many recipes WITHOUT batter. Quite good without.
Really surprised he didn't do this since he had done this in similar videos in the past.
@@tanikokishimoto1604 Was more want to see if you add all the extra steps, does batter add to it, and I suspect it does NOT, this would be more for experimentation sake.
Yes yes yes, this one right here , I was going to say the same thing
I was looking for the perfect fries at home a couple months ago, what i settled on was, rinising the potato and putting it into a brine just like you said, part frying them, patting them dry before tossing them lightly in a seasoned flour with things like what was in your batter, shaking of excess flour before freezing them and them doing the final cook for about 3 minutes
My french fries are always one fry and always perfect and extremely crunchy.
You just need to take the temperature of the oil way way up. A lot more than 200 celcius. And that fixes all the issues. I have never in my life eaten better potatoes than mine in a restaurant. And I've tried hundreds of restaurants.
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.
I used to run a chip stand and put too much effort into making triple-cooked like your recipe. It's probably the best if the cooling stages are done perfectly but at scale, you need too much space. So the best method imo is Belgian/ dutch. From what i can tell, they soak the whole potato in water, then cut and double fry holding the chips pretty much in a pile after the first fry.
Also bigger fries. 2*4 minutes and you're literally golden. Instead they fry twigs.
The soak is not necessarily essential, a simple rinse should already do the trick. The thickness, temperature and a double fry are the most important aspects of a perfect Belgian fry.
I know you can't do this specific video type forever, but it is by far the best thing you guys do. Please keep them coming.
Hey, I love your videos and I have been watching for a while now but what I haven’t yet seen is the process of cleaning everything you use because I keep seeing that you use all these different tools and bowls and stuff and all I can think k of is how do you not go insane from cleaning all that. Have a blessed day!
Joshua Weissman, This made me laugh so much! Thanks for sharing!
Wedges have always been one of my favorite types of fried potato, and you now have me wondering if the thrice-cooked wedge would be what I'm looking for in a fried potato. Gonna experiment with this, and maybe even incorporate beef tallow in the frying oil to boot! Thank you for the inspiration, one longhair to another.
I said this a while ago in the quesadilla video, but it still shocks me every time it happens. There's this weird thing where I'll want to make a dish, but I don't know how or haven't found a good recipe yet. Within a couple of days, Josh will upload a video about the item I want to make. It happened with the quesadillas, the pizza, the black garlic, croissants, and now french fries. Mr. Weissman, I don't know how you are getting this information, but please keep it up! These recipes are awesome
can you start thinking about making chili please
Yeah how's this guy from Texas and still no chili videos?@@null_wizard
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.
wingstop.
@@XxExocid3xX Nah it was a local French fry joint, but it's cool to know that's how they do it too
1) get a proper at home fryer, not a pot
2) Peel and cut potatoes larger, not McDonalds style
3) Wash cut potatoes in cold water to remove starch
4) Dry and parcook in the oil at 160 degrees Celsius for +- 5min. Don’t let them develop color!
5) Cool parcooked fries completely!
6) Second fry at 180-190 Celsius until color develops
Tips from a Belgian 😉
exactly this. no one should fry fries in a pot. not even restaurants do this.
If anyone would know how to make good fries, it's a Belgian. You guys invented it after all.
And fry them in beef fat, not oil !
@@ItsLeviOsaah beef fat fries hit different. beef fat also isn't too much more expensive compared to oil. I can get 4 fat batches for a medium sized fryer for 20 euros from a wholesale shop.
@@ItsLeviOsaah It's specifically beef tallow that you need. its basically rendered fat with removed impurities. McDonalds used to use tallow but they don't anymore except in a few select locations.
Best thing I found and the doesn't involve any deep frying (no huge bowl to be spilled, no frying oil to manage and clean) is to boil and bake. Boil for around 8 minutes or just about to fall apart, spread on a baking sheet with a drizzle of oil and into the oven at 200°C until they look like steak fries. Best home fries I've ever had in both taste and texture.
I love how cooking things in multiple stages can make them so much better... I get these potato wedges from Royal Farms, they're okay, but when I recook them in the air fryer they're phenomenal.
I can't believe there wasn't a skin-on, restaurant 'chipper' style fry on this list. It's like half way between the steak-cut and everything else here, and the crispy skin adds so much flavor. I used to make them like that for a little fry shack I worked at as a teen. We double fried, but didn't change the oil temp between "pre-cooking" and the "actual cooking", and I'm pretty sure it was higher than 350. We focused on Fish & Chips, and a dark beef gravy poutine, and people loved them!
Pub chips
pub-cisely! cheers! @@theowainwright7406
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!😊
I've been doing the double-fry style for years and they're always fantastic. Now I'm going to add brining and see how that elevates them further! Thank you for this!
I have been starting to do the cold start fries. some people crank the heat so it cooks faster. but I keep it medium +1/2 (medium is 5 I usually put it between 6,7). this make it take for thick fires 1 hr but thin fries can be done in 45 min. just golden no brown from burnt sugar and amazing!
8:23 Triple Cooked French Fries.
Potatoes are peeled and cut into 1/4" matchsticks. These are rinsed and dried. Boil about three quarts of water over medium high heat and add:
One teaspoon or four grams of baking soda - Two tablespoons or thirty grams of white distilled vinegar - One and 1/4 tablespoons or 18 grams of Kosher salt. Quickly boil the potato sticks for 30/45 seconds. No longer! Take the par boiled fries and dry them with paper towels. You then add to oil which has been heated to 320 degrees F or 160 degrees C. Fry them for 2-3 minutes. They should still look pale and matte. Remove and dry again.
Spread them on a parchment lined baking sheet and place in freezer for a minimum of 3-4 hours. Preferably overnight. Heat your oil to 350 F. or 176 C. Put the Frozen Fries into the hot oil and fry for 2-4 minutes until they turn a light golden brown. Transfer the matchstick potatoes into a large mixing bowl and immediately season with salt. Enjoy your meal!
As a Belgian (proud inventors of this divine dish), this video amuses me so much. I've seen my grandparents make fries the old way (get a deep fryer btw, no Belgian household without one and it's NOT the same with a cooking pot) and a simple double fry does wonders...however...did you consider different sorts of potatoes? Huuuge difference there! Choose a very starchy potato. Ironically enough I use a potato from Dutch origin, called the 'Bintje' and simple sunflower oil. Let me know if I can help you source a decent deep fryer...lol!
Use: "ossenwitvet" as oil! My grandparents used to have a "frietkot" for over 30 years so they knew what they were doing. And indeed choose a better potato, not all are the same fr!
My friends from Belgium also told me that they‘d always fry the second time in beef tallow.
We use something that is called ossewit to deepfry and i'm from Holland.
inderdaad!
Love how smug and arrogant you are over french fries. Have you tried making your own youtube videos?
Do you know why I like this channel so much besides the good content? Imperial AND metric
PLEASE now help us fund the best air fryer version with minimal oil! Has several failed attempts and I use your "tips for healthy eating" video all the time and need a healthy fry tip!
If triple-cooked chips are anything to go by, you have to soak them in cold water for 5 mins to reduce the amount of starch, and when you par-boil, you're meant to start them off in the cold water and bring it up to temperature, then simmer for 10-20 mins
And then air-dry in the fridge before frying
Josh, uno de los secretos para papas fritas, fundamental, me lo dijo un productor de Balcarce, Argentina:
El tamaño de la papa: más grande es la papa, más agua tiene. Entonces, cuando pruebes papas más pequeñas, mejor sabor y textura tendrán. Por eso estimo que la última preparación, la papa desprendió el agua al estar estar en un medio salado.
Gracias por tus videos increíbles. Ojalá te sirva.
I’ve been searching for the perfect homemade French fries for years too. The ones that most people on YT cook that come out orange-brown are failures for me. I’ve made great fries in a pot of oil on my gas stove, but the results have been inconsistent. So, I bought a dedicated electric fryer. There are two inspiring videos for me on YT right now (besides this one). The first one is by a fellow called “Shotgun Red” who set out to make McD’s fries. He looks like he got really close. The second one is from Brian Lagerstrom. His video is important because he used kennebec potatoes. He claims that this is what restaurants use and I tend to believe him. Unfortunately, the only options are to buy 50 pounds of them from a wholesaler or grow them myself. Great video, Josh. Putting the fries in the freezer uncovered after the first fry is important I believe. Next time I do this, when I can afford 18.00 worth of vegetable oil 😢for my new fryer, I plan to let the once fried potatoes dry out uncovered overnight in the refrigerator before freezing. BTW, I do have a GFM for my vegetable oil fund in case anyone is interested. 😉🙏🏻
It depends on potato's type quite a lot.
My grandma always made single fried fries, and they were never flacid like that, always crispy, and GBD.
Agreed; potato varieties and even within these, batches, can have huge difference on the end fry. I managed a restaurant within a small chain that tested in the main kitchen the various batches of potatoes available each week from the supplier, then agreed the supply to the restaurants
Two step frying in oil should be enough, the trick is to detect when the fogging of oil is gone. That means low oil temperature cooking pulls enough water of the potato that forms tiny water droplets in the oil, fog. When oil is crystal clear it's time to increase power and finish the fries to the desired texture and color.
The salt from brining causes rapid breakdown of frying oil and thus a lot of discarded oil waste.
The double fry was done wrong, the first fry is at 250-300f until they have a cooked potato texture, drain and cool at least to room temperature, but refrigerated is better and you can make a big batch, frozen is also acceptable as indicated by the triple fry. This cooling is the key in both the triple fry and steak fry, the par fry is mainly to set the starch and drive off some moisture. The cold start to the final fry prevents excess internal steam from interfering with the surface reactions.
8:30 Use just vinger, with baking soda its kinda cancel out. It's prevent pectine from braking down.
And you can boil for longer too, I do mine for around 10 minutes at a full boil until they're tender.
i always double fry mine. i leave the skin on, rinse in cold water, pat dry and let em sit out for 5-10mins, then partially fry, then fry again at a higher temp, & they’re crispy. i also make my own season blend like wingstop but with more spice. kinda like a sweet & spicy bbq rub.
same they are always super crispy
My favorite way of making fries are the British chips. Fluffy on the inside, crispy on the outside.
Soak for hours in cold water to allow the potatoes to release the sugar and starch.. in uk chip shops they sometimes use a powdered product such as dry white to keep the potato colour consistent and stop them from turning brown
It all depends on the variety of the potato, secondly don't use stored (old)potatoes , the fresher the potato the better the texture(crunch) .t he texture changes drastically as the potatoes age / are exposed directly to the sun.
I’d never heard of the triple method but I’ve always brined my fries in a salt, corn syrup, black pepper, onion & garlic powder solution for a day then par fried then freeze and then fry again. Everyone LOVES my fries.
What does the corn syrup do? There’s a fellow on UA-cam called “Shotgun Red” that uses it for fries and I’m intrigued, but I hadn’t bought any yet because I have absolutely no other use for it.
@@Lettuce-and-Tomatoes I don’t know what it does other than give it a very slight sweetness. You can always use sugar or no sweetener at all.
it creates the proper hypertonic reaction. For my trials, it is the best combination with salt, and only for 1 hour.@@Lettuce-and-Tomatoes
@@rodolphfarah200 Hypertonic? I need to go find where Mrs. Tomatoes put our dictionary, BRB. 🤷🏻♂️😂
@@rodolphfarah200 I looked up “hypertonic” in our home dictionary and it said “Ask rodolphfarah200!” I know it’s a chemistry term at this point. Would you mind explaining it in a few words to a non-chemist dummy?
Hi Josh. I just wanted to tell you I’ve been so inspired by you and your cooking videos. I’ve been in culinary school for a little over a month now and think a lot of my inspiration to start came from you
I do the brine but a hald assed version of it. I tripple wash my Fries then I coat the fries in a thick layer of salt. I then put them in a large mixing bowl and fill it with water and let them soak for a few hours. Gives me a decent crunch like the few days brine bit half the time.
You can store cut (raw) fries in water in the fridge for up to 10 days. The longer they stay submerged in the water, the better. The baked potato (deep-fried) wedges are the most amazing! BTW... A "par" cooked fry is called BLANCHING. You can also blanch in oil.
Fries are best if you use the double fry method, but soak in running cold water for 30 minutes, the 1st cook longer until you can pinch the fry without it falling apart. Then refrigerate for a few hours until cold, then do the second fry
Been making home made chips for years. Lard is best and always start cold piling medium size chips on top letting them “boil” then crunchyfy in the hotter grease as it heats up till golden brown.
No wonder why you look fat💀
But the topic is french fries not chips.
You call them chips, so I’m guessing you’re on the other side of the pond. Here, lard is rendered pork fat. Tallow is rendered beef fat. Are you cooking in pork fat or beef fat? Also, how many cooks do you get from your fat before you have to discard it?
@@blastomerx Aren't they the same thing? We're talking British English chips, I suppose.
@@MCMaterac We have chips and french fries, although some people use the name interchangeably
Amazing that you and Chris Young (formerly of Chefsteps) posted videos on perfecting the homemade French fry within a day of each other.
i was about to sleep, now i just ended up ordering fries cuz of this video.
The storage temperature of potatoes during the month immediately prior to frying is very important to the sugar to starch ratio, keep them about 60f. It is best if they were never stored below 50f but you can't know that as a general home consumer and most supermarkets just have one storage temp for all produce in the back room/delivery truck. 60f will allow some reduction in sugars that may have been produced by excessively cold storage. This is very important for chips which are prone to overbrowning but it also effects crispness of fries.
(The type of fertilizer used also has a strong effect on the starch and water content, but unless you are McDs contracting with a farm for particular qualities it is not something to be concerned with.)
I use Anthony Bourdain's Les Halles cookbook and his method for fries and it does not fail me.
I use russet potatoes (at least 4 big and long potatoes) and peanut oil (2 quarts or 2.25 liters).
1) prep: peel and cut the potatoes to 1/2" (1 cm) sticks and leave it ice cold water for at least 30 minutes up to overnight if needed.
2) Blanch: In a deep fryer or heavy bottom pot heat the oil to 280°F/140°C and cook the fries for about 6 - 8 minutes until soft and semitranslucent white. Once cooked remove them from the oil onto a baking tray and let them rest for at least 15 minutes
3) Fry: bring the oil up to 375°F/190°C and fry the blanched potatoes. Cook for 2 - 3 minutes or until crispy golden brown
4) Serve: immediately after removing the fries from the oil, drop the fries in to a large bowl that is lined with a clean, dry kitchen towel. Add salt to taste and whip out the towel and toss the fries, put on a plate and serve.
In my experience if you follow the steps, you get nice crispy fries with fluffy insides. I also personally cut some of my fries smaller than the recommended size above as to get some fries that are crispier than others for some different levels of textures, just my personal preference.
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
Having the right potato is crucial. If you can't find a thick high-starch potato. Don't make fries.
I wasted so much time using waxy potatos and failing.
Agria is the best. I have heard. They are just not easy to get.
Thanks mate
Shocked that you didn’t soak any in ice water then dry. Pulls the starch out and gets that fluffy center and crunch outside when double frying.
Why Josh be cookin exactly what I’m craving? I just laid in bed thinking bout some good ass fries😔
My mom made the best French fries! We used a “vegimatic” to cut them and she fried them in lard. Drained them on a flour sac kitchen towel to drain the oil off and salted them. So good!!!!
rip Josh’s old style charming cupboard content 💔
My technique is like the last one , brined, but I just fry them longer.
Start of the day, i put the fries in a bowl with ice water and salt til i have to fry them.
I have also noticed if you let the cut fries sit over night in water in the fridge, they tend to be stiffer and crunchier. Havent brined, but shall today and try
0:21 probably depends on the country then, because here, fries at restaurants are often way worse than housemade fries
By the end if this video I have already unintentionally memorized that 350° F is 176°C
I got your book man, was a Christmas for my wife and i gift, we love it. I like to think is the only one in our country "let me be"
I was hoping to see a video of your french fries potato, i guess both recipes are top tier, the only advantage i see on your method is you can actually preserve the potatos on the fridge for much longer, on the jar maybe idk wich is better.
I’m quite fortunate to live in Switzerland, where frozen French fries are really unusually good. (Multiple visitors from other countries have remarked this to me.) So while I do occasionally make fries from scratch, frying up frozen ones from the grocery store ends up with a better end result! (The only downside is that Swiss fries tend to be on the short side. They’re not the long fries I am accustomed to from growing up in USA.)
Love fries! Thanks! 🍟🍟🍟🍟
Most y'all are out of your fucking minds if you think I'm coming home from work and TRIPLE FRYING anything. 🤣🤣
I love the idea of cooking for my friends, and then just sitting and talking about anything
I make alot of fries..and my trick to a crunchy, fluffy fry is first cutting them..then leaving them overnight in vinegar water! Next day you rinse them in hot water then pre-frying,then freezing,and when ready fry frozen! It'll be the best fry you've ever had!
You missed mentioning one of the cruicial factor which is the type of the potato. It does matter what kind of potato you use when you make fries.
Yes and russets are gross. I preffer home grown Yukon Gold. They're buttery & creamy.
13:30 imagine if they were triple fried?
Please try Brine, Freeze , Fry. I think that would help the flufiness.
Have you tried it yourself?
No, but will in the future. Never thought to brine, but did know that fast food fries are cooked from frozen.@@oldenmarlow339
@@oldenmarlow339 No, never heard of brining potatoes. Did know that most fast-food places use frozen potatoes. Will try soon.
I would have loved to see Ethan Chlebowski’s improved Adam Ragusea oven fries and seen how they stack up.
I've been making double-fried French fries for years now with excellent results. They're crispy, golden brown, and fluffy inside -- somewhere between a McDonald's fry and a Five Guys fry. The trick is to get the excess starch out by rinsing your fries several times with cold water, until the water runs clear. Then, ideally, soak them overnight in the fridge. Fry first at 250 degrees for 8 minutes (more of a poach). Then pull the fries, no need to pat the excess oil off, and bring your fryer temp up to 350 degrees. The time it takes for the oil to come up to temp should be long enough to let the fries slightly cool. Fry at 350 degrees for around two minutes until golden brown. Since russet potatoes vary from lot to lot, you'll want to use your eyes more than a strict time for the second fry to ensure a good color and crispness. Pull the fries and hit them with pestled kosher salt. Aim for a coarseness somewhere between table salt and k
popcorn salt. Also, the oil matters a lot. Peanut is superior to canola. Canola can be used but if the temperature creeps up even to 375 it can have a bitter taste. Finally, invest in a counter top deep fryer. You'll have much better results than using a Dutch oven. Plus, while your oil heats up to temp for the second fry your fries can just hang out in the basket suspended above your oil. Easy peasy!
Big mistake #1 -> using russet potatoes. Big mistake #2 -> washing before frying "is optional" - uh, no, it's _MANDATORY_
why not use russet potatoes? and what are other alternatives
As a Belgian I´m upset you didn´t make traditionnel belgian fries.
Just my thought! 😢😢😢 Shocked that you didn't research Belgian fries! Best method to make the best fries!
@Joshua make Belgian fries
Belgian fries look good but I can't eat lard...
BELGIUM FRIES!!!
A buddy recommended a double fry method, where I think he suggested a par boil first, then fry, then toss into potato starch powder then fry again before serving. I don't really deep fry at home, but I'm pretty sure I've tried fries in restaurants that have used this method and it's awesome.
As a Belgian I can say the double fry is the way to go. A few tips:
- Do not wash the starch off after cutting the fries. This adds more crispness.
- Let the fries cool down completely after your first fry.
- first fry should go at 150°C (3-4 minutes) remove the excess fat with kitchen tissue. second fry at 180°C until golden brown.
- bonus tip for flavor: use beef fat to bake them. This adds a beautiful rich taste which you would also get in a restaurant.
Belgian Fries! It’s actually Belgian fry. Not Franch fry.
That's why I think when I found out that fries originated from Belgium, sometimes I call them Belgium fries too.
nope it's French, 1780 Pont Neuf in Paris
Same thing no?
I am pretty sure the french in the name comes from frenching, which is the way they're coocked
Single fry fries are fantastic with malt vinegar and sea salt. I’ll take those over McFrozen style fries any day.
You don't need to marinate for couple of days. It takes only 1 hour to be soaked in brine ... I am doing potatoes like that since I know my mother making them... Gosh Joshua... Come to Bulgaria! Leave US.. NOW!!!! But the real truth is to make them 30minutes on 155 degrees, very slow slow frying which you won't believe. just every 5 minutes move them a bit... Thank me later and mention me in the next book haha
I believe most fast food places do the Triple Fry. They arrive frozen, first 2 steps done. Once I realized this, I gave up on all those other recipes (most came out limp) and simply buy frozen fries in the grocery store. Nowadays, it's in the countertop convection oven, not fried.
Dude, you got an amazing personality.Your UA-cam channel is amazing.Your recipes are amazing.I was thinking you could take this up. One step further is you Blanch the potato fries and then put them in the brine. And if you want to go.
Fifty shades of fries Buy salt and battering them.😅
made the frozen french fries, perfecto i highly reccomend, edit: i liked my own comment, what are you gonna do abt it
Too much work
yes2 to much of a work for late night snack
Thanks! I think the best one is honestly best for the home cook, less things to clean a lot of off time, freezer normally is full so no space to freeze them and get them out immediately to fry because normally will freeze them in ziplocs and they get stick one to another. tldr: best one is truly the best choice
They just need to washed to remove starch, dried way more than you think, reintroduced to oil, and fried.
The brining step you mentioned does exactly that. It washes the starch out, and removes moisture through osmosis.
The single fry is my favorite method. It reminds me of fair fries. They aren't supposed to be crispy or fluffy on the inside, they're supposed to be soggy, dense, and a darker brown. I usually make them this way, but I'll use Beef Tallow to fry them in, and they're absolutely perfect. The fact that they're easier than all the other methods is just a bonus.
Double fried works great IMO, but the first fry should take way longer, like 7mins.
Did a modified blanch + double fry method today - for those of you who are lazy and don't feel like freezing your fries ahead of time, just dunking them into an ice water bath, thoroughly drying them, and then double frying them works just fine IMHO!
I like to make a big batch to freeze. Then you pull out what you need to eat and all that work means lots of servings!
Soak the potatoes in cold water and rinse thoroughly to get almost startch out then pat dry if needed let them air dry, do a double fry but DO NOT STIR YOUR POTATOES IN THE OIL, I noticed you would move them around in almost all of the techniques you tried and not moving the fries helps idk what it is but I’ve gotten pretty crispy fries avoiding any occasional movement.
Double Fry Method with thick cut potatoes:
First fry - 10 minutes @ 320 degrees
place fries in a dish and cover with foil - residual heat steams fries while you increase heat for 2nd fry
Second fry - 2-3 minutes @ 375 degrees
Very soft on inside and very crunchy on outside!
I live in Idaho and didn't know about "chippers" , a special potato used for fries, until I worked at a restaurant. It's a sugar and starch ratio that affects the texture. I use to have the old McDonald's fries recipe and you use russet potatoes that you soak and rinse a couple of times but add sugar and baking soda to the water, and you par fry blonde and cool down completely before final frying.
Besides seasoning, the purpose of brine is to remove water from the potato by osmotic processes, equivalent to oven or air drying before frying.
This video impressed me. There is a lot of science to making French Fries that I never knew. Well done, Joshua!