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French Fries are a popular side dish that is quick to prepare and low cost. Not all potatoes will make
good French fries. For good fries, potatoes need a high solid content to ensure a distinct, mealy texture
and hearty flavor. They will also absorb less oil, producing crispier fries. Most Russet potatoes will
produce good French fries, although you can also use purple potatoes and Bintje potatoes.
Proper storage temperatures are necessary to avoid sweet or dark French fries. Refrigeration of
potatoes is not recommended, store raw potatoes at 55°F (13˚C).
Great French fries can be made by keeping the skin on to enhance the appearance and flavor. French
fries made from peeled potatoes should be chilled after cutting in cold water for 10 to 30 minutes
before frying, to ensure maximum crispiness and eliminate the chance of the fries sticking together. To
prevent darkening, add citrus acid or vinegar to the water solution. Spin dry before frying to avoid water
spattering and to reduce fat absorption.
To yield ten (10) - 4oz.(113 g) servings of fresh cut French fries you will need approximately 7 lbs.(3.2 kg)
of potatoes. The fries should be cooked for 3 ½ minutes with the oil at 360°F (182˚ C ).
OIL COOKING INSTRUCTIONS
Always use clean oil to fry potatoes. Vegetable or peanut oil is suggested. Make sure oil is at the proper
temperature. Frying potatoes in cold oil will result in more oil absorption. The oil is the proper
temperature when the fries don't sink when dropped in and bubbles remain on top of the oil. Never
over fill the fryer. Overfilling may result in limp or the French fries may stick together.
OVEN METHOD
Another method of making French fries is to bake them. Soak the fresh cut French fries in cold water for
10 minutes. Place on a cooking pan with raised edges. Salt and coat with oil. Bake in the oven at 450°F
(232°C) for 30 minutes turning them occasionally.
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