The guys want hamburgers and fries tonight. I don't normally deep fry food but this time I'll have to. So I googled homemade fries and got conflicting advice. One said to parboil the fries, chill completely (overnight), then fry them twice the next day; another said to just fry them twice.
I'm wondering which is better. I do have a bunch I've parboiled (3 min) and chilled and thought I'd do the other batch the second way, just to see.
Does anyone here have experience with homemade fries?
The other thing is what to fry them in - oil or lard. I was asked to use lard, so I went and bought a few tubs of Crisco. Any comments on this?
I have made homemade fries many times...
Here is my method. Since frying them is such a waste of oil and also VERY "dangerous"... I bake them.
Peel (if desired) and cut them to the size you like. Then put them in a bowl and use enough canola oil (best oil for high heat) so they are all completely covered then drain. Then lay them on a moderately oiled pizza pan or cookie sheet and bake at a fairly high temp, around 400 degrees. Open the over often, especially at first and keep shifting them around with a spatula, so they don't only brown on the bottom. They come out less greasy and the mess is MUCH easier to deal with.
The potatoes need no parboiling or flour etc. You will have to experiment with the heat. This will take several tries to get them just right. If they end up cooking too fast on the outside but hard inside then lower the heat next time. If they end up cooked inside but are not crispy on the outside raise the heat. Or vary the heat, get them crispy on high heat then lower the heat to about 300 degrees to finish the inside.
If you decide to use the deep fry method do not salt them before you put them in the oil. Salt breaks down oil and when the oil becomes broken down you can tell by the smoke it emits and smell of the oil. If the oil starts to smoke then it is about to burst into flames. This is why at home the baking method is much easier and even healthier. Do not leave frying oil unattended even for a moment.
I have seen fryalotars at restaurants while working at them burst into flames before and it is a horror. I would suggest not using the oil frying method at all.
When the fries are starting to look done sprinkle some salt on them and mix them around a bit. Better to be sparing on the salt and salt them on your plate later if needed.
Hope this helps