What's the secret to making perfect french fries (aka potato "chips")?
Talmbout crispy exterior, fluffy innards, and a perfect golden color (not too brown).

>>21491647 (OP)
idk about fries, but i do know that iirc baking soda is the trick to getting the exact texture you're looking for with potato wedges. even baked them, too. didn't need to fry.

>>21491656
I forgot to mention, you add the baking soda to the boiling water when boiling the potatoes. Apparently, it does something to them to achieve that consistency.

>>21491647 (OP)
I do know however that with fries, bare minimum ice cold bath overnight to release as much of that starch as possible. salt the water, too. then, pat dry and proceed as you typically would.

hope all the info helped, not hard to find a youtube video that goes into greater detail

>>21491656
You want low pH when pre boiling them so they don't completely disintegrate.
>>21491664
>bare minimum ice cold bath overnight to release as much of that starch as possible
That sounds like an old wives tale. Potatoes are literally made of starch, the dry mass is like 80% starch.

>>21491669
Look, I've tried the baking soda method and it works. So clearly you're not as experienced as you think you are. There's theory, and there's application. Application let's you know. Theory is an idea of what can possibly happen.

>>21491647 (OP)
>choose the right potatoes
>soak in ice water
>double fry
You can parboil in alkaline water but I feel like it's only useful if you can do giant batches in a pressure cooker otherwise it's too messy, never accurate and overall just a bit of a waste of time.

Oh yeah. On a home setup you really want thicker fries
Much more room for inaccuracies. Shoestring fries easily turn into garbage.
PS: If you have the aforementioned large pressure cooker then freezing your parboiled fries leads to God tier results.
Personally I mainly do it for hash browns because sourcing the right kind premade is really annoying here but it works for fries too.

>>21491705
Like the theory you'll have sex someday lmao!

>>21491720
Already have, and it's not all it was cracked up to be. Volcel for life.

>>21491647 (OP)
The type/variety of potato. If you have potatoes that are not good for frying no matter what you do they will come out shitty.

>>21491726
What difference does using a red potato vs a non-red potato make?

>>21491748
The starch/sugar content. Some potatoes brown very fast and stay raw inside and are not good for frying. Others you can fry for a long time and stay bright and yellow - those are good frying potatoes. Haven't had red potatoes tho so I can't speak to if they fry well or not.

>>21491647 (OP)
This post brought to you by Arm & Hammer Baking Soda

>>21491647 (OP)
>What's the secret to making perfect french fries (aka potato "chips")?
half fry them then freeze for weeks until they get freeze dried
then fry them still frozen

>>21491980
Idk about weeks. I half fry, freeze for 24 hours, fry frozen until straw colored, drain on cooling rack. Nearly McDonalds fries tier.

burger king had the best fries in early 2000s

>>21492532
I dunno if you're trying to make a name of yourself but
>namefagging/tripfaggging has been scientifically confirmed to be the most homosexual thing in the universe, followed closely by actual homosexuality
>>>/hm/
stay in your containment board

>>21491647 (OP)
The secret is not eating that disgusting unhealthy fried slop shit (which is actually Belgian)

McCain's shoestring fries fried in tallow then heavily salted before they have a chance to dry. Have to be careful not to overcook them or they'll harden.
Tallow's advantage is it heats hotter before vaporizing so fries cook faster and absorb less oil.

>>21491647 (OP)
Frying twice. Once at a lower temp, then cool and fry at a higher temp.