Your best homemade french fry techniques?

Other than homefries and onions in a cast iron skillet, I like to slice up an unpeeled leftover baked potato (I cook up a couple extra & keep in the refrigerator), and deep fry it in peanut oil. Turns out Steak Fries that are fluffy inside and crispy outside.

If you are looking for info on how to make restaurant style fries (which are cooked twice) try this page. I have several friends in the food business and this is how they say restuarants make fries from scratch. Seems like a lot of work for french fries at home. I was also told the oil you fry in is very important.

Old-Biscuit wrote:
We microwave whole potatoes for a couple of minutes to start the cooking process.
Let them cool off (we do the microwave early)
Cut potatoes into wedges
Put some olive oil and whatever seasonings you want in a flat dish
Dredge the wedges in oil/seasonings
Place on a cooking sheet
450*F pre-heated oven
30-35 minutes (or until your crispness level)

I like this idea, and will give it a try.

I was going to suggest that you cut raw potatoes into wedges, and the bake them. This does not require any freezer space.

Many do not realize that the frozen fries are pre-cooked in oil. They will become crispy due to being cooked twice. Home cut fries will not be really crispy unless cooked once, then let the oil get hot again, then cook a second time with hot oil to make it crisp!

I like to season my fries with Lawerys season salt, or another flavored salt or garlic powder after cooking. Or sprinkle on Lawerys or garlic powder before baking the potato wedges.

My mom used to fry up sliced potatoes in bacon grease when I was young, and serve them with eggs for breakfast. It was not until I was about 20 that I found out that the potatoes had been baked the night before, so they could be cooked quickly in the fry pan.

Good luck!

Fred.

We like fried potatoes. Slice into thin(ish) slices and fry them in a skillet in butter/evvo,salt/pepper.You could cut fries from a tater,par boil them and them finish on sheet in the grill or oven. The foil packet works well(we do all kinds of veggies this way). Another of our favorite tater tricks is to nuke them whole(micro bake) and then put them on the top rack of the grill to crisp up and absorb the flavor of what is being grilled.

We microwave whole potatoes for a couple of minutes to start the cooking process.
Let them cool off (we do the microwave early)
Cut potatoes into wedges
Put some olive oil and whatever seasonings you want in a flat dish
Dredge the wedges in oil/seasonings
Place on a cooking sheet
450*F pre-heated oven
30-35 minutes (or until your crispness level)

I have had good luck with just a couple of inches of oil in a saucepan. You can't make as many at one time, but you do end up with "real" french fries.

I like baked or broiled, but DH prefers the above method. He really likes them done in peanut oil.

Not fries, but another potato recipe. And it's for the grill.

Cut potatoes in cubes (how my wife preps them for me), rinse and place on aluminum foil that is big enough. Add some cut up bacon, some onion, jalapeno slices and some butter. Season how you'd like, we add garlic or garlic powder, whatever is handy.

Wrap up the foil tight, and hopefully not leaking. Put on the side of the grill while you cook other stuff. Usually takes about an hour on the side of the grill. Don't forget to spin and flip while cooking.

Really good accompaniment for most grilled meats, burgers to filet to pork roast. Run wild with it

BBTank

here one to try actifry by t-fal
http://tfalactifry.com/

Maybe something like this?

It's not a deep fryer, but I've heard it does a good job on French fries.