Why do the french fries you get at restaurants tend to be much crispier than the ones you make at home? One reason has to do with the cooking technique. The good news is, you can use the same cooking technique that the restaurants use.
Equipment
Another advantage restaurants have is in their equipment—commercial-grade deep-fryers with really accurate temperature controls. But an even bigger advantage comes from the way restaurants use their oil.
Old Oil
If you're going to make french fries at home, you're probably going to use fresh cooking oil straight from the bottle. And as it turns out, fresh oil isn't the best oil to use for french fries.
When oil is heated, it starts to break down. And oil that has slightly broken down actually produces crispier french fries than fresh oil. It has to do with how effectively the oil molecules bond with the food and fresher oil doesn't bond as well.
Complicating matters is the fact that when oil breaks down too much, it starts to smoke. So oil that's too new isn't the best, and oil that's too old isn't the best either. The best oil is oil that's been used continuously for a while.
Oil Lifespan
Imagine that cooking oil has a set lifespan. The moment you cook with it, that clock starts ticking and keeps ticking even if you save it and store it in the fridge afterward. Which means that unless you make a lot of fries (like a restaurant does), you'll probably miss the window when the oil is at its peak in terms of producing the crispiest fries. Because even if you use the oil and save it in the fridge for a week, the oil will continue to degrade during the week it's in the fridge.
Blanching
Another restaurant trick is to blanch the fries in water, then freeze them, which allows more of the potato's moisture to escape, thus producing a crispier fry. And generally speaking, restaurants fry their french fries twice: once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior. As you can see, there are a lot of steps involved.
This shouldn't discourage you from trying to make french fries. But it should give you an idea of why restaurant fries tend to be more crispy. However, if you use the proper technique, you can still definitely make delicious french fries at home.
FAQs
And generally speaking, restaurants fry their french fries twice: once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior.
Why do restaurants soak fries in water? ›
The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.
What are restaurant french fries coated with? ›
A clear starch coating keeps fries hot and crisp longer, so your takeout customers get the delicious fries they're craving. This popular 3/8" cut is noted for its flavor and versatility.
Why does soaking fries make them crispy? ›
This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.
How long should you soak potatoes for fries? ›
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
What happens if you don't soak potatoes before frying? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Why add vinegar in water for french fries? ›
When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.
Does baking soda make french fries crispy? ›
But to give you the Cliff's Notes version, the baking soda alkalizes the water. It breaks down the pectin in the potato and brings the natural starches up to the surface. This, when combined with the pot shaking, contributes to deep browning and ultra crunchines that we're looking for.
What does cornstarch do to french fries? ›
russet potatoes – These have less moisture, yielding a crispier fry. cornstarch – Aids in crisping the fries when baking. kosher salt – Enhances the flavors of the fries. garlic powder – Adds flavor that's sweeter yet milder than fresh garlic.
What do french people dip their fries in? ›
Mayo is the go-to fry dip in Belgium, France, and the Netherlands where they call the sauce fritessaus (fries sauce); it's a little sweeter and less fatty than your typical Canadian mayo. There are loads of other funky variations on mayo, like remoulade from Scandinavia: mayo seasoned with pickles and spices.
There's an easy way, borrowed from restaurants that deep-fry food every day, to keep your fried foods crispy and delicious! The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet.
How to make crispy takeout fries? ›
Instead, the best way to reheat French fries is in the oven at a high temperature. This will ensure that the outside gets as crispy as can be while the inside stays light and fluffy. But if you do happen to own an air fryer, you can use that, too! It works just as well.
Why is Mcdonald's french fries so crispy? ›
The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them. Want to hear more about our fry ingredients?
Why does cornstarch make fries crispy? ›
Corn Starch: Adding a thin coating of corn starch to the potato fries before frying can help create a crispier exterior. When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust.
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