I plan on having fries 6 months from now. I’ll start prepping tomorrow.

One of the best recipes I have seen on KZfaq, The double fry method is essential for crispy home fries. The first fry pre cooks and pulls out the moisture and it evaporates off in the second fry. Freezing them helps even more to pull the moisture to the surface where it is evaporated off in the second fry. If you want to make your own Mcdonalds Fries at home here is the way to do it. The way I get crispy fries similar to Mcdonald's: 1) Cut them thin and soak them first in cold water for at least an hour up to 4 hours to get the starch out, ice water is best. You can tell they are good when the water runs clear when you rinse them 2)While they are soaking the last bit bring a pot of water to a boil with some white sugar and corn syrup in it 3)After they have soaked in the ice water turn OFF the boiling sugar water and transfer your fries into that for 5 minutes to pre cook and give them that extra flavour most people are missing in their home fries. 4)After 5 minutes in the shut off water take them out and pat them dry, at this point you can freeze them for later use or cook them right away. (I always do a ten pound bag of Russets all at once and freeze the leftovers for later use then make more after those run out.) 5) To COOK them you need to do 2 SEPARATE deep fries this is essential for crispy fries at home, the ones Mcdonalds gets in the store have had all of this done to them up until that point so they only need 1 cook in store 6)2 minutes in 350-375 oil (I have a little deep fryer so I leave it on 375 to try and keep the temp up) then take them out and let them cool until they are cool to the touch, it is beneficial to pat off the oil and moisture that seeps out as this point but a lot of the time I don't for the mess and to save paper towel. 7) After they have cooled back into the same temp oil for 4-7 minutes depending how thick you cut them and if they are frozen, drain for 20-30 seconds and season with table salt or whatever you prefer at the time. Some tips for the best fries: 1)Russets are best 2)Cut them thinner than you think you need to if you like them like Mcdonalds/thin, I always used to think they will be too thin but you figure it out after a few times 3)If they are not staying crispy after you cook them that is probably because your oil is too old/dirty. NEW oil is best for crispiness and USED oil adds more flavour to your fries, the BEST fries at a Mcdonalds are not right after they change the oil but they are the crispiest. The BEST fries are about 1-2 days after its been changed depending how busy it's been, they are still crispy but have more flavor. Good luck if you try it out let me know, also freezing them draws even more moisture out so fries that you have frozen are even better than fresh.

When I had sleep problems I used this video works a charm... perfectly monotonous 👍 thank you..

It’s a lot of work but as a cook and host of a lot of parties I can appreciate the work and science behind what it takes to produce a good product.

Lots of very useful information packed into a concise video. Thanks!

Thank you for such helpful explanations for why each part/process is important!!

I know this is about fries but I had to share. If you know how to properly prepare and cook onion rings, use a basting brush and sparingly dab garlic butter on them! So delicious. Tip: let them hang a couple extra minutes to allow as much oil to drip off the rings and allow them to crisp up a bit. Adding the butter to still sizzling rings will turn the batter soggy beyond recovery. Unless you want to contaminate your oil by tossing them back in for 35-40 seconds. The other fast food trick I just recently though of and tried... basting maple extract on top of burgers when they have 30 seconds left to cook. This makes them so savoury that you might find bacon isn't necessary. Plus it's a lot cheaper. You'll have to work out when to put the cheese on yourselves though.

What wasn't emphasized was the creation of a thermal barrier. If you get the potatoes cold (just above freezing), then throw your fries you will be creating a thermal barrier that seals the fries from absorbing the cooking oil. The interior of the fries will be similar to mashed potatoes when you snap a fry in two. Consequently, you will be using very little oil in the cooking process and your fries will have less calories and taste better.

Whatever restaurant he works at you know that food is bomb!

Thank you for your expertise. I appreciate it.

Best information on French fries Will use this recipe from now on!

As an ex chippie owner we clean our spuds eying all defects , every spud even from differant parts of a field vary there cooking times so blanch at 140c until just starting to go soft to touch, rest for 30 min s then in Beef Dripping temp at 175c finish off to a golden crispy finish & serve sraight away zero delays. this guys olive oil idea will create smoke & will taste burnt, olive oil is not a good frying medium it has a very short term life . Beef dripping is the ideal medium for both colour & taste. good tip is the bigger cap of the fryer the less heat loss putting cold spuds in.

All fries shops here in Belgium actually fry them in animal fat instead of vegetable oil, it makes a huge difference in taste :)

Please to see that the chef appreciates and understands the quality of frying in olive oil. A rare thing!

Thanks for the tutorial! Now I understand the difference between a cooked potato and a french fry :)

I like the Dakota russet, cut them, rinse with cold water, then put them in a bowl of warm water with a couple table spoons of sugar - 150-170 F for 10-15 minutes, dry them then cook in 350 F peanut oil. let cool off while you prepare the rest of your meal , then when you are almost done cooking your main meal, start to cook your fries at 375F until they are floating and a golden brown. Yummy crispy tasty fries !

Great fries just what I was searching for, thank you for sharing!

Wow, there's so much to this it's crazy. All I do is slice them and then throw it in the fryer.

Very well done video, amongst a large number of confusing videos on this topic. I'm trying it from start to finish tonight.

Great video, I just learned ALOT!

excellent video. Lots of info. Thanks

Start Tuesday and have fries by Friday ...okeeeee

Great video instructional! 🥔

The best fries I've ever had in my life were from a little canteen that had the potato slicer press right there. You ordered fries, they put a potato in the slicer/press and cut the fries, grabbed the fries and put them in the hot oil, and bingo bango in about 3 minutes you had the best fries ever. We used to go to that place just for the fries. I can't imagine how much you can improve on that with a 24 hour soaking and double cooking process....but I don't know.

Thank you for the video. : )Tyler

Great Explanation Thanks

Such integrity. Thanks.

Great video!

'CHECK YOUR SOLIDS', That done me!🤣🤣🤣

Simple and perfection ^^ Thank you Chef

ya makin me hungry. I'm locked in via corona virus. the stores are closed and all I have are red tators. Looks like butter and parsley for me this morning. God Bless you and please stay safe and protect your loved ones.

extremely helpful

wow i learn a lot from you chef thank you for the tips for the best fries ever

Best video on thr subject!

An excellent healthy snack!

Great tutorial! It's an absolute science in serving the best fries around.

" of course, you guys know that already." 😳 just got an air fryer so i'm tying to find the best french fry cutter but this is helpful.

Great recipe for Netflix n chill😉

I was in the Fries business for 30 years....we would go thru 100 to 200, 50 lbs bags or boxes a week.....we cut them skin on, into water using the 3/8 s inch Vollrath fry cutter....we had a three compartment sink and filled all three with water and transferred them down and put them in baskets....letting them drain for 5 minutes before blanching at 300, we cooked them three times at different temperatures, blanched 300, second cook 325, final cook 350 to serve.....if blanched properly, if you pinch them and they don’t break, they are ready for second cook.....since all potatoes are different, they all cook differently ie, starch, sugar content.....we would open with 80 baskets each day, and start blanching if we started getting busy, just to keep up.....we had 15 different wet toppings and 10 dry toppings......fun business.....we also did onion rings and fried pickles in a great beer batter.....and everything was done in 100% peanut oil......yummy....

Burger and fries ohhhh yeah!

I like the yukon gold potatoes to fry.I'm sure yours taste good too.

Best video about fries Ive seen

Great 👍sir

great ! thx for posting

WOW respect the French fry 🍟

Tried Fry them freeze them then re-fry again they’re the best

Finally a decent french fry instruction video I can actually do. Whew! Thank You!

Best "how to make chips" video on the internet.

I double fried them a lot for a motorcycle club and our local legion. Best double fried. We would slightly deep fry them and toss them in a roaster pan and toss the lid on. When some one placed an order they finish rapidly and are so much better than fried once.

Great vid... Thanks!😊👍🏽🍟

Anyone else freaked out that he didn't empty all the fries from the tray on the 2md cook? Like seriously, there was like 6 fries left, why would you leave them?

Perfect! Is the same process would be applicable for potato chips? I going to try it tomorrow, just because I can now))

French fries 🍟 -. Big love ❤️

i have that cutter. very nice piece for sure!!

Thank you, I cut potatoes every day and I'm definitely getting that potato cutter and soaking my fries ahead of time!! How long can I prep them ahead of time, 24hrs is the max?

Really informative video. My brain is spinning out of control seeing the fries left on the tray not being fried the second time.

Thanks for the tutorial, Chef! 👍

Informative for those who own a high volume restaurant and wants to ensure quality and health code.

how long can i keep the fries on the cooler before we moved to second frying process? can i keep it like 1 day? or only a few minutes?

Old Bay spice works well too!

Sir thank you for the video. Please make a video on your kitchen equipments

In Belgium where we invented the fries we use white of beef (greas) we never use oil because of the taste!

a simple Stella lager from Interbrew would that be available? A Kronenburg then?

Super information tanks for sharing. This information

All the people complaining: this is how good restaurants make homemade fries. Yes, it takes more than one day. Yes they soak them, yes they blanche and cool them. Yes, it's a freaking boatload of work! But that's why good fries are so good, fluffy inside and crispy outside. No, most people don't do this at home because it's SO MUCH WORK, But that's why fried potatoes at home can be delicious but taste and feel different. This process also helps prevent hot oil from splattering everywhere when you drop in your fries, which is nice.

Great video! What name brand and model table-top deep fryer are you using?

I need a cutter like that!

What is the model of the potato cutter that you are using at time index 1:11 thru 1:16? Can you take the "fries" that you just cut and put them back in the cutter to make diced potatoes? I want to dice the spuds for when I make corned beef hash. The "fries" look to be about the right size for "cubing" at 1:19. Lemme Noe {lease!

For me the best fries/frites are the traditional British chip. They are cooked in beef dripping (far superior to any vegetable oil) and triple cooked. That is you boil them until soft, dry them, then fry at a medium hot temperature to finish the cooking of the interior, then a final short fry at a very hot temperature (about 180 centigrade) to make the outsides crisp and golden brown.

I do love KZfaq!! If I could just pick some friends by the comments that are made, I would have a bunch of the best friends in the world! Thanks KZfaq and those of you who leave comments.

Julian Assange is moonlighting these days.......

Appreciate the technical details ignore the smart Alec comments

11:09 "Salt is our friend"....... Ronald Mcdonald: "Hell yeah it is!"

❤ 😍 Great

Fries are best hand cut. This complicates the baking process and skill is needed to get fine and thicker fries ready in one batch. Now i wish I could take you to a local diner I just discovered to give you a taste of real french fries;medium sized like yours. Mc Donalds makes good fine fries although I think they would taste even better when baked in pure vegetable oil . We use mostly Vandemoortele excellence oil this is American owned brand.

how long do u let them cool down for

can i portion and freeze for later frying?

What is name of russet potatoes you are using? When I looked for nokota all they show are red & it was mainly a company named Nokota. Great to see & hear all your info on doing fries correctly. My mom always said you had to fry them twice. I thought olive oil had a low burn temp & not good for frying. Animal fat I've heard gives best flavor.

Looks delicious

How long can they hold in the cooler after blanching? and can they be stored in a container in bulk after blanching or have to be laid out on a sheet?

How much time did you leave them in the cooler for?

thanks , a great video for Home advice but here in Quebec for some reason a Real Quebec fry is infused with Vanilla oil and are slightly soft compared to others which I love. I have eaten almost every fast food fry but when it comes to Aroma and taste, for me nothing beats our Vanilla sweetened Fry!!

Can I throw them in the fryer directly from the freezer? Or should I let them thaw. I don’t see why I can’t do it from the freezer. Every restaurant I’ve worked in has them in the freezer

...Unbelievable over- kill....I see now why restaurant fries are so perfect...but gawd at the work to make them that way....

I gotta know what that wooden board is attached to at 1:16. I have the exact same potato cutter.

Bought air frier now I can use on this healthier fries

Once you blanch them, how long could you keep them in the freezer?

My Vollrath 3/8 cutter was installed directly over my 3 compartment sink......I was so busy I needed two of them......

Thanks

Excellent video👌🏻 learned a lot.

Lets have a race, I wll grow the spuds and he can fry the chips lol

I hate to have to wait for this guy to make me a peanut butter and banana sandwich.

This can all be done a lot faster, cut, wash for 15 min, pre cook for 2, rest for 5 then final cook at 350 for 2

How much time do you leave in salty water ? Does anyone knows? Thanks

i don't get that solid thing when it floats with a brine mixture of salt and water, what does low solid mean?

In France we call them le french fries with cheese.

Hell ya chef

Great video. I like the fact it is so detailed. Sure it's a lot of work but I'm sure the fries taste awesome. For all the haters you could always skip a step or two. You won't get the same result but it will take less time.

I love this video, I'll have to make one like this.

good video... can i just use old bay at the end?