myo french fries?

Viewing 21 reply threads
  • Author
    Posts
    • #269668
      mdowdy

      what is the easiest way to make homemade fries? Mine never turn out for some reason. I need a recipe for regular white potatoes that is cooked indoors oven or deep fry as long as crispy on the outside.lol

    • #410681
      saunders97

      We make home fries at least once a week here at our house. It is the South after all!
      Try this recipe I got from Paula Deen’s site.

      batter dipped french fries
      2 pounds russet potatoes
      Peanut oil, for frying
      Salt and freshly ground black pepper
      2 cups all-purpose flour
      1 small can evaporated milk

      Heat a deep-fryer or a deep pot no more than half filled with oil to 325 degrees F.
      Peel and slice potatoes to size of your desire and fry them for 2 minutes –
      this isn’t to make them crispy, it is just to blanch them.
      Drain and cool fries.
      Raise temperature of fryer or oil to 360 degrees F.
      Add salt and pepper to the flour and combine.
      Take fries and dip first into the evaporated milk, shaking off excess,
      and then into the flour mixture, shaking off excess.
      Fry for about 5 minutes, until browned.

      You can blanch fries and freeze them to. That is what they do to preserve frozen french fries. I have never tried it though.

      I found this on http://www.thriftyfun.com

      You can make frozen French fried potatoes at home. The mealy type potato is best. Use mature potatoes you have stored for at least 30 days. Potatoes with a higher sugar content will brown excessively and will be less attractive.

      To make frozen French fries, pare and cut potatoes lengthwise into 3/8 inch strips. Rinse in cold water to remove surface starch. Dry thoroughly on a towel.

      Fry strips in deep fat or oil at 360 degrees about 4 minutes or until cooked, but not browned. Remove from fat and drain on absorbent paper. Do not overload the French fry basket.

      If you do, the fat temperature will drop and the potatoes will absorb more fat. Use just enough potatoes to cover the bottom of the basket.

      Cool French fried strips to room temperature and pack in cartons or other airtight containers. Seal, freeze and store at 0 degrees or lower. Homemade French fries have a short storage life, so use them within 2 to 3 months.

      When you use them, fry in deep fat without thawing. For skillet crisping, brown the French fries in one tablespoon of oil. A 475 F oven may be used to finish cooking and browning.

      For hashed browned potatoes, prepare as you would to serve. Brown only to the brown-and-serve stage, cool and package for freezing. Store frozen for one to 2 months.

      When you want to use them, finish cooking and browning as for regular preparation.

    • #410682
      mdowdy

      thanks I will have to try these. Maybe the problem is I don’t blanch them before hand

    • #410686
      brchbell

      I grew up making home made french fries. We always cut them up and put them in salted ice water first. After about 10 minutes we’d fry them in hot oil. and put them on paper towels.

      If we had some that would crisp, we’d fry them and then while they drained on paper towels, fry another batch and then we’d refry the 1st batch and they’d always crisp up really fast the 2nd time around. Once you have good home made fries you never want the fast food ones! I got recipes for coatings like curly fries but my kids always prefer real honest to goodness home made french fries!

    • #410694
      redring

      Yep the same as brchbell here. I had an experience with hashbrowns this morning. Thought I could just grate and cook.

      Not soo. they had too much moisture 🙂 Tells you what happens when I am playing know it all. Have fun with your fries.

      I love makeing them at home. If you use peanut oil its healthyer.

    • #410695
      mdowdy

      @brchbell 102406 wrote:

      I grew up making home made french fries. We always cut them up and put them in salted ice water first. After about 10 minutes we’d fry them in hot oil. and put them on paper towels.

      If we had some that would crisp, we’d fry them and then while they drained on paper towels, fry another batch and then we’d refry the 1st batch and they’d always crisp up really fast the 2nd time around. Once you have good home made fries you never want the fast food ones! I got recipes for coatings like curly fries but my kids always prefer real honest to goodness home made french fries!

      My boyfriend likes the steak style fries, crispy on the outside soft in the middle. Would those work with this or do they have to be fastfood type?

    • #410699
      brchbell

      Homemade french fries are crispy on the outside and soft on the inside.

      I grew up making home made hashbrowns too! We always boiled potatoes for about 10 minutes to partially cook them and then peel and grate them and mix up the hashbrowns to fry in bacon grease. Hashbrowns was always part of a Sunday morning treat.

      Rest of the week breakfast was oatmeal or rice. We’d preboil the potatoes on Saturday and then peel them sunday morning for a huge breakfast we always fixed.

    • #410802
      kkiriazis

      I was just reading a Cooking Light article and they had a recipe for french fries- cut your potatoes like fries (obviously), then soak them in hot water for 10 minutes, pat dry when you take them out and then toss with olive oil and coarse salt, place on baking sheet in a single layer. Bake at 450 for 30 minutes- flip and bake for 10 minutes more or until crisp. I am going to try this version out as I am trying to cut out the fat in our diets (ok a little bit..lol).

    • #410807
      rtebalt

      Great thread! I’ve been wanting some french fry ideas too! 🙂

    • #410886
      redring

      Dont forget adding season salt or herbs to them makes them tasty and no need for ketchup. brchbell just curious why boil them?? dose it do somthing??

      how long do you boil so they dont mush?? thanks for the tips. dh got really excited when i started makeing them and wants me to find out how.

      i read online just shred, wash and dry. then cook in oil. i would be happy for any other ideas and so will dh 🙂

    • #410891
      Tarrien

      I’m used to just slicing them and baking them- But then again I like soggier fries rather than crispy.

    • #410927
      brchbell

      @redring 102703 wrote:

      brchbell just curious why boil them?? dose it do somthing?? how long do you boil so they dont mush??

      thanks for the tips.

      ok, my mom always boiled them for 10 minutes. Next morning we’d peel and grate them up and mix up the partially boiled potato shreds with an egg or two, salt & pepper and some onion and we always fried them in bacon grease.

      Now my DD’s asked the same question so I told them to experiment. They made two separate batches. One was the way my Momma always did it and the other was the same except she just peeled the raw potatoes and grated them.

      While we could eat the ones that hadn’t been parboiled, we all very much preferred the ones that had been parboiled! Maybe if my Momma was still around she could explain why we need to parboil but chances are she’d said the same thing, that’s the way her Momma did it too! anyway a couple month’s ago my 15 yr olds had asked and they tried doing it with out the boil and it just wasn’t the same.

      So they parboil the taters now and no more complaints! I love home schooling as my kids don’t just mindlessly do stuff. they question anything they can’t figure out themselves and are willing to jump in and experiment to prove the issue one way or the other!

      the girl’s had taken over breakfast in December so it was a timely task so now I can tell you that you really do need to parboil ’em!

    • #410991
      brchbell

      @redring 102703 wrote:

      brchbell just curious why boil them?? dose it do somthing?? how long do you boil so they dont mush??

      thanks for the tips.

      ok, my mom always boiled them for 10 minutes. Next morning we’d peel and grate them up and mix up the partially boiled potato shreds with an egg or two, salt & pepper and some onion and we always fried them in bacon grease.

      Now my DD’s asked the same question so I told them to experiment. They made two separate batches. One was the way my Momma always did it and the other was the same except she just peeled the raw potatoes and grated them.

      While we could eat the ones that hadn’t been parboiled, we all very much preferred the ones that had been parboiled! Maybe if my Momma was still around she could explain why we need to parboil but chances are she’d said the same thing, that’s the way her Momma did it too! anyway a couple month’s ago my 15 yr olds had asked and they tried doing it with out the boil and it just wasn’t the same.

      So they parboil the taters now and no more complaints! I love home schooling as my kids don’t just mindlessly do stuff. they question anything they can’t figure out themselves and are willing to jump in and experiment to prove the issue one way or the other!

      the girl’s had taken over breakfast in December so it was a timely task so now I can tell you that you really do need to parboil ’em!

    • #411133
      JoAnn
      Quote:
      we’d preboil the potatoes on saturday and then peel them sunday morning for a huge breakfast we always fixed.

      pre planning what a great idea. i always cook extra boiled potatoes so we can have them for breakfast too or another meal the next day. your potatoes fry up nicer too, better flavor also.

    • #411193
      JoAnn
      Quote:
      we’d preboil the potatoes on saturday and then peel them sunday morning for a huge breakfast we always fixed.

      pre planning what a great idea. i always cook extra boiled potatoes so we can have them for breakfast too or another meal the next day. your potatoes fry up nicer too, better flavor also.

    • #410754
      fosterfamily5

      just made some last night in the oven. The kids wanted spicy fries. Put cut potatoes in a ziplock bag add some olive oil and spicy seasonings.

      Garlic powder, ceyenne pepper season all, Whatever you like. Seal the bag and shake away. Bake in oven at 400 for 10 min and flip.

      oil fried french fries- I learned this tip from Rachael Ray Double fry the potatoes.
      The first fry is to get them cooked (med high) Drain on paper towels then crank up the heat. Fry till golden brown. Crispy and soft!!!

    • #412104
      redring

      Thanks for the lovely tips DH will be happy. I will boil some tonight and make them tomarow.

    • #412180
      redring

      Thanks for the lovely tips DH will be happy. I will boil some tonight and make them tomarow.

    • #412142
      mdowdy

      Thanks for the tips and tricks to making fries at home. Will let you know how it goes.

    • #412219
      mdowdy

      Thanks for the tips and tricks to making fries at home. Will let you know how it goes.

    • #413920
      mdowdy

      We did the deep fried potatoes tonight, they were wonderful Thanks guys for the tips

    • #413925
      d_awalker

      I found out that if you fry the potatoes once until they are a little limp, freeze, and then fry the second time until desired doneness, they are crispy. I learned that from another site a month or two ago.

      Interestingly enough, I tested this method out last night and it worked like a charm!

Viewing 21 reply threads
  • You must be logged in to reply to this topic.