Subject: Deep frying potatoes
From: Stuart Pedazzo
Date: Sun, 30 Nov 2003 14:01:15 -0600
I have heard that different types of potato are better for different
types of dishes. For example I used Yukon Gold for the mashed
potatoes at Thanksgiving. They were delicious! But today I tried
using them to make potato chips and french fries. They were quite
disappointing. I then tried a russet that I had in the fridge...it
tasted better but still was soggy and greasy. Before anyone says
it...Yes I had my oil pre-heated to 400 degress F and fried them in
I saw a show on Public Television that explained why certain types
made better mashed potatoes and others made better baked ones. But I
do not remember what kind they said was best for frying. (It has to
do with the make up and amount of starch in the various potatoes.)
What type makes the best french fries???
Stuart Pedazzo...but you can call me Stu!
From: JeanineAlyse29[at]webtv.net (Richard's ~JA~)
Date: Sun, 30 Nov 2003 13:09:01 -0800 (PST)
Stu asks what type of potatoes make the best French fries....
Because of their lessor starch content, the simply named "white"
potatoes are what I find to be best for French frying, as well as for
potato salad. Their after-cook consistency stays firmer, seemingly
because of the lower starch content. Russets are the old fashioned
stand-by for baking. New and Yukon Gold are good for steaming to serve
seasoned with butter, but they also make good potato salad.
From: Lorne Epp
Date: Sun, 30 Nov 2003 22:04:49 GMT
I think russet are supposed to be the best for french fries - but you
should soak them in water for a while after slicing, then dry them
From: Peter Aitken
Date: Sun, 30 Nov 2003 23:45:32 GMT
Stuart Pedazzo wrote:
> What type makes the best french fries???
I believe that russets are considered best for frying. But 400 sounds too
high. I believe that the best fries are obtained by a preliminary frying at
a low temp, to cook them, followed by a final frying at a higher temp to
crisp and brown them. I think the temps are 340 and 375 but I am not sure so
you should look that up.
From: Dave Brower
Date: Mon, 1 Dec 2003 00:59:17 -0600
Peter Aitken wrote:
> I believe that russets are considered best for frying. But 400 sounds too
> high. I believe that the best fries are obtained by a preliminary frying at
> a low temp, to cook them, followed by a final frying at a higher temp to
> crisp and brown them. I think the temps are 340 and 375 but I am not sure so
> you should look that up.
Back in the mid 60's, I worked at Mc Donalds and we made our own fries. I
remember we used white potatoes. They were peeled in a large rotating drum
with sides like coarse sandpaper and then cut into fries and allowed to drop
into cold water. After they were rinsed and allowed to drip dry, they were
placed in baskets and blanched, then allowed to cool. Then they went into
the fryer again for the final time. Unfortunately, I don't remember the
temps or frying times. Probably useless drivel but this thread brought back
things I haven't thought of for a while. (about 40 years)
From: Kent H.
Date: Tue, 02 Dec 2003 04:25:19 GMT
Russets are best for deep frying. Wash, and peel. Cut, then dry in paper
towels thoroughly. Put in deep fryer filled with peanut oil at
325F[someone will dispute this; different temps. will work, depending on
the thickness of the french fries and the potatoe used]. Fry deeply for
8-10 min. until there are little bubbles on the outside of the french
fry. Lift out; raise temp to 365F. Put back in and fry deeply for a few
min. until the correct exterior surface appears.
Remove; shake to dry; salt; put in wooden pan lined with paper towels.
Go to table; sit down; pour catsup onto small plate; eat. Don't eat too
much, before you start on the steak.
Date: Mon, 08 Dec 2003 21:57:38 -0500
Stuart Pedazzo wrote:
>What type makes the best french fries???
I use white or Russets, Stu.
Wash...peel or don't peel the potatoes...and make into fries. I make
skinny fries all the time. The skinnier you make them...the crisper
you can get them.
Put them in the fry basket...rinse thoroughly under cold water.
Set the fryer to 425 if you have it...or as high as it'll go. Watch
out for the splatter when you put them in. Immediately turn the temp
down to 325 for a light-looking fry...350 for darker.
Fry 'till they float...usually about 25 min. for a full basket.
Take out and salt immediately.