The Secret to Crispy Fries: A Guide from Crazy Dave

Hey everyone, welcome back to my channel! Today, I'm excited to share with you my latest discovery - the secret to making crispy fries at home. As many of you know, I've been on a mission to beat the soggy fries that come with eating out. Well, I think I've finally cracked the code, and I'm eager to share it with all of you.

First things first, let's talk about choosing the right potatoes. I've found that russet potatoes work best for making crispy fries. They have a higher starch content than other types of potatoes, which makes them perfect for achieving that crunchy exterior and fluffy interior that we all love. Now, some of you might be thinking, "But why peel the potatoes?" Well, the answer is simple - peeling the potatoes allows us to get rid of excess starch on the surface, which can make our fries soggy if not done properly.

Next up, I want to show you my trusty French fry maker. This little guy has been a game-changer for me when it comes to making crispy fries at home. Simply place your potato slices into the machine, close the lid, and press down. The result is instant, perfectly cooked fries that are ready to eat in just a few minutes. Now, I know some of you might be thinking, "But what if I don't have one of these machines?" No worries! There's an alternative way to make crispy fries, and it's just as effective.

To make your own French fry slices without the machine, simply use a sharp knife to cut your potatoes into thin strips. Cut them in half lengthwise, then cut them in half again, creating long, thin strips that are perfect for frying. Now, here's where things get a little tricky - you need to get rid of excess starch on the surface of the potato slices. To do this, simply rinse the sliced potatoes in cold water and shake off any excess moisture.

Now that we've got our potato slices sorted, it's time to talk about cooking them. I recommend cooking your fries at around 350 degrees Fahrenheit for a few minutes, or until they're golden brown and crispy. This will help remove excess moisture from the potatoes and give them a nice crunch on the outside. But here's the thing - you don't want to overcook the fries! You want them to be cooked just enough to get that perfect balance of crunchiness and fluffiness.

Once your fries are cooked, it's time to drain off any excess oil. I use my trusty Spider tool to help with this process, simply placing the pre-fried fries onto a wire rack to let out any remaining moisture. Now, here's where things get really interesting - I like to add a little extra something to give my fries an extra boost of flavor. A light dusting of cornstarch is all it takes to take my crispy fries from good to great.

But that's not all - the best part about making your own crispy fries at home is that you can customize them to your liking! I like to add a little garlic salt on top of my fries for an extra burst of flavor. And let's be real, who doesn't love a sprinkle of parmesan cheese on top? The possibilities are endless, and it's up to you to experiment and find the combination that works best for you.

Finally, I want to talk about freezing your crispy fries. If you're like me, you know how easy it is to get carried away with snacking on a batch of freshly made fries. But what happens when you run out? That's where freezing comes in. Simply place your pre-fried fries onto a baking sheet lined with parchment paper and pop them into the freezer for about 30 minutes. Once they're frozen solid, transfer them to an airtight container or bag and store them in the fridge for up to a week.

So there you have it - my secret recipe for making crispy fries at home. It's simple, easy, and requires just a few basic ingredients. Whether you're a seasoned fry enthusiast or just starting out on your snacking journey, I hope this guide has been helpful. Happy snacking, everyone!

"WEBVTTKind: captionsLanguage: enhey guys welcome back to EG country cooking and cook and share here's the thing every time I go into a restaurant well usually I get soggy fries and I got tired of it and wanted to make my own so I think I found the secret to crispy fries so let me show you how to do this okay guys I'm gonna get started here by grabbing up four taters and these are russets they seem to work about the best and then I am simply going to give them appeal and some people might be so inclined to say why are you peeling these that's where all the nutrients are well you know they look better so I'm kind of doing it for presentation purposes but it is entirely up to you you be the boss next up I'm gonna grab up my handy french fry maker and put that potato on this is actually a good way of doing it I don't know where I got this I think was Amazon or something like that but there is an alternative way of course put the lid on and give it a press down and just looky there guys you got instant french fried taters or of course you can get a good sharp knife and I usually oh I don't know cut these into about four sections then go ahead and cut them the opposite way and you get about the same result so it's entirely up to you now we shall get these carefully crafted taters into some good cold water and just kind of rinse them around to get that surface starch off and the thing about potatoes is if you don't get the Surface touch off they become very very soggy so we're gonna take some time have some fun and give them a good bath then just lay them onto a baking sheet lined with a paper towel so what I'm going to do here is grab up another paper towel and just give it a pat dry just to get all that water off of there of course you can use a cloth too if you like and what I usually do to check the firmness of my potatoes is give them a little snap and if they snap well you know you're on your way to a crispy fry alrighty then what we're gonna do now is put these into oil at about 350 degrees and give them a quick Blanche fry and I'd say about three minutes or so and see all those wonderful bubbles going on that's actually water coming off the fries and that's what you want is to get rid of that water now like I say you don't want these Brown at all you just want to have a bit of a Blanche on there so yeah as I said before about three minutes okay this is about what we want so I'm just gonna pull them out and put them in my Spider by the way this spider tool is about the handiest thing I've ever bought and we shall just place our pre-fried fries on a wire rack to drain off any of that oil once again give them a little pat dry with a paper towel or a towel just to make sure that oil is completely off of there now something I do find guys to assist with that crispiness is give them a little dusting of cornstarch believe it or not this does help and you know it just kind of use your hands and flip them around to make sure that cornstarch covers everything and after this we're going to put the fries in the freezer for about half an hour just until they kind of firm up I suppose you could also bag them up and leave them in the freezer for the second fry anytime you want alrighty then time for the second fry so back into the oil add about 350 375 degrees and we're just going to fry these up moving them around occasionally until they become a beautiful golden brown something like this my friends now that's what we're talking about and of course back onto the wire rack are crispy golden fries going as I put them on the rack I could kind of hear that clunking that's what you want because that indicates they are indeedy crispy of course I'm gonna pick these up and put them into my fancy Dancy basket easy country cooking style well of course you gotta season these up with a bit of salt and you know what I'm even gonna put a little bit of garlic salt on there they don't call me crazy Dave for nothing and I am even taking a little dusting of Parmesan won't hurt and for the grand finale a few freshly chopped up parsley flakes to make them all pretty like and there they be guys are super crispy french fries easy country cooking style oh these are so good and you bite into these they are indeed Crispy Crunchy and absolutely spectacular definitely a must must make my friends so if you're so in class line give us a like it does help us out and subscribe thanks for watching guys stay safe and see you next timehey guys welcome back to EG country cooking and cook and share here's the thing every time I go into a restaurant well usually I get soggy fries and I got tired of it and wanted to make my own so I think I found the secret to crispy fries so let me show you how to do this okay guys I'm gonna get started here by grabbing up four taters and these are russets they seem to work about the best and then I am simply going to give them appeal and some people might be so inclined to say why are you peeling these that's where all the nutrients are well you know they look better so I'm kind of doing it for presentation purposes but it is entirely up to you you be the boss next up I'm gonna grab up my handy french fry maker and put that potato on this is actually a good way of doing it I don't know where I got this I think was Amazon or something like that but there is an alternative way of course put the lid on and give it a press down and just looky there guys you got instant french fried taters or of course you can get a good sharp knife and I usually oh I don't know cut these into about four sections then go ahead and cut them the opposite way and you get about the same result so it's entirely up to you now we shall get these carefully crafted taters into some good cold water and just kind of rinse them around to get that surface starch off and the thing about potatoes is if you don't get the Surface touch off they become very very soggy so we're gonna take some time have some fun and give them a good bath then just lay them onto a baking sheet lined with a paper towel so what I'm going to do here is grab up another paper towel and just give it a pat dry just to get all that water off of there of course you can use a cloth too if you like and what I usually do to check the firmness of my potatoes is give them a little snap and if they snap well you know you're on your way to a crispy fry alrighty then what we're gonna do now is put these into oil at about 350 degrees and give them a quick Blanche fry and I'd say about three minutes or so and see all those wonderful bubbles going on that's actually water coming off the fries and that's what you want is to get rid of that water now like I say you don't want these Brown at all you just want to have a bit of a Blanche on there so yeah as I said before about three minutes okay this is about what we want so I'm just gonna pull them out and put them in my Spider by the way this spider tool is about the handiest thing I've ever bought and we shall just place our pre-fried fries on a wire rack to drain off any of that oil once again give them a little pat dry with a paper towel or a towel just to make sure that oil is completely off of there now something I do find guys to assist with that crispiness is give them a little dusting of cornstarch believe it or not this does help and you know it just kind of use your hands and flip them around to make sure that cornstarch covers everything and after this we're going to put the fries in the freezer for about half an hour just until they kind of firm up I suppose you could also bag them up and leave them in the freezer for the second fry anytime you want alrighty then time for the second fry so back into the oil add about 350 375 degrees and we're just going to fry these up moving them around occasionally until they become a beautiful golden brown something like this my friends now that's what we're talking about and of course back onto the wire rack are crispy golden fries going as I put them on the rack I could kind of hear that clunking that's what you want because that indicates they are indeedy crispy of course I'm gonna pick these up and put them into my fancy Dancy basket easy country cooking style well of course you gotta season these up with a bit of salt and you know what I'm even gonna put a little bit of garlic salt on there they don't call me crazy Dave for nothing and I am even taking a little dusting of Parmesan won't hurt and for the grand finale a few freshly chopped up parsley flakes to make them all pretty like and there they be guys are super crispy french fries easy country cooking style oh these are so good and you bite into these they are indeed Crispy Crunchy and absolutely spectacular definitely a must must make my friends so if you're so in class line give us a like it does help us out and subscribe thanks for watching guys stay safe and see you next time\n"