How To Avoid Soggy Fries | Plus Other Restaurant Reviews To Avoid | Simplot Foods - Southeast Asia (2024)

FAQs

What makes fried potatoes soggy? ›

Pouring cool or room temp oil over the potatoes is a sure fire way to end up with soggy spuds. There are lots of breakfast recipes on our website. I've included a few below. And for all things hash browns, check out this link.

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.

If a fry is soggy, it's because oil has seeped into the fry. When you bite into a soggy fry, it's probably going to feel and taste extra oily. The most common reason fries would be soggy is because it wasn't fried at a high enough temperature.

Soggy fries have usually either been cooked in oil that isn't hot enough, or were cooked in too large a batch, overcrowding the pan and reducing the heat. The secret to getting tasty French fries that are crisp on the outside and nice and fluffy on the inside is to fry them twice.

Use Paper Towels

If you're unable to find containers with ventilation holes, you can use paper towels to help keep your fried food crispy. Simply place a layer of paper towels in the bottom of the container before adding the food. The paper towels will absorb any excess moisture and help to maintain the crispy texture.

Take a large bowl and soak the potatoes in cold water. Make sure that you soak the potatoes for at least 2-3 hours. Soaking the sliced potatoes in cold water is one of the main steps to prepare perfect French Fries. The cold water removes the starch present outside the potatoes so that you get perfectly crispy 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.

Soak, rinse, and pat.

Soaking them right after cutting minimizes oxygen contact and keeps the fries looking fresh and appetizing. After slicing all the potatoes, rinse them with cold water multiple times until the water runs clear. This process helps remove excess starch and sugars from the potato surfaces.

And the clear winners are Idaho or russet potatoes.

These potatoes are dense and have less moisture, which is key to avoiding soggy fries. You can also use Yukon gold potatoes, which are an all-purpose potato that can be used for frying. You should avoid waxy potatoes like red-skinned, new, or fingerling potatoes.

To prevent your fries from turning soggy on the ride home, all you have to do is leave the bag open. Why does this work? Because an open bag lets the steam from the hot food escape. If you don't open the bag, the steam will make your fries, and possibly other foods, soggy.

How to keep French fries crispy for a long time? ›

If you want to keep them crisp for a good amount of time though, use the double fry technique. Fry them at a lower temperature for as long as it takes to cook them through and become a light golden color. Take them out and let them sit for a while. You can put them in the fridge or freeze them at this point.

The French Fries emoji 🍟 depicts a carton of French fries. It is commonly used to represent French fries, fast food, or specifically the fast food chain McDonald's.

Fries have a very high starch content. When they are cooked at high temperatures, they absorb moisture which gives them their signature crispy exterior. When they are left out to cool, the starches secrete moisture, which eventually makes the fries' crust soggy.

Fill a large bowl with cold water and stir in 2 tablespoons of salt. Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes. This will help them bake up crispier. When the potatoes are done soaking, drain them, and dry very well with a towel.

When the fries cook in direct contact with the tray, the heat can cause the frozen fries to steam which ultimately turns them soggy.