I Found The Perfect French Fries

Restaurant fries have always been better. Now you can make them homemade.

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Recipes: https://www.joshuaweissman.com/post/i-made-restaurant-style-fries-at-home

It is Undisputed french fries are a food staple of the world with over 52% of restaurants having it on their menu now listen I know I like to talk about how everything that you make at home can easily be better than anywhere you go and get it but with french fries it’s

Different that is the one dish most restaurants will do it better than someone at home but why what are the secrets that they’re hiding from us what goes into a restaurant quality french fry the crunch the fluffiness the flavor it’s just this beautiful thing and I’ve been chasing the perfect French fry

Recipe for years but today is the day that all changes I’ll be testing all of the most known french fry techniques and determining the best one so that you can finally make the perfect restaurant quality french fries at home this is the end all Beall guide let’s begin we’re

Starting this off as simply as possible a single fry french fry it’s really just cutting the potatoes and frying them that’s kind of it I don’t expect it to be great but it’s part of the science so hopefully it’s decent but it will set the Baseline so first you’ll need to

Peel some rusted potatoes I would start with three if you’re serving two to four people cut your potatoes into 1/ qu in planks then into 1/4 in sticks so little French fry shape optionally you can wash your cup potatoes in cold water Pat your rinsed potatoes as dry as possible with

A paper towel then fry in a six4 dutch oven or heavy bottom pot filled a little over halfway up with vegetable oil that’s been heated to 350 F or 176 CI once it’s at temp add your potatoes in 2 to three batches and Fry until golden brown stirring occasionally for about 4

To 5 minutes then use a spider to transfer them to a paper towel Lin baking tray and what do I always say and for some reason people don’t listen to me season immediately to taste with salt you don’t season them while they’re hot the salt doesn’t stick you go wh w w in

The comments and I go oh I Told You So and you’re like oh my now these fries are a lot more Brown than the typical french fry that you’d received it’s because we’re frying them fresh there’s still a lot of sugar and starch on the surface it hasn’t had time to express

Itself so it Browns more quickly than you might wanted to which I don’t love as soon as I pop them on the plate they were well flaccid and they stayed crispy for what 5 seconds I mean look they went softer than a uh you know what let’s

Taste that should not happen a three a two and a two total score seven a low start but not unexpected I’ll still eat this whole plate but there isn’t much crunch there isn’t much fluff but the flavor is definitely there yeah it’s just super limp but still has bite to it

Which I don’t understand but other than that the flavor is still great I think a one wouldn’t be fair because they do taste good but they don’t taste like french fries it tastes more like a roasted potato there’s a little bit of sweetness still there somehow zero crunch it’s almost like negative crunch

This is like a boiled potato no fluff at all it’s super dense don’t single fry your fries better off baking them now we’re just basically going to double we did last time by making a basic double fry same exact concept except we’re going to do a low temperature par fry

First again large rust of potatoes peeled cut into a/4 in sticks same as before optionally you can wash your potatoes Pat them dry with a paper towel and this time when they go in the fryer you’re going to fry them at 320° F or 160 C for about 3 minutes they should be

Pale in color dra on a paper towel try to dab off that excess oil raise your oil temperature to 350 F or 176 C once it reaches temp immediately Ed your fries back to the oil stirring occasionally and cook until golden brown another 30 to 45 seconds remove allow to

Drain for a few seconds and then transfer to a large mixing bowl using a spider and season to Salt while tossing frequently so the second fry they got color still very quickly especially when they went into the hotter oil which not really enough time to get a little bit

Of color I don’t know why I did that I’m sorry but I will say they do seem a little crispier now let’s find out how much more didn’t really fix that problem a five a 3 and 1/2 and a five a tasting score of 13.5 I felt like these were right on the

Precipice of being crunchy but there was something about that first fry and the second fry really drove up the flavor this is the first one we’ve tried that like is starting to taste like a fry it’s crunchier than if you did a single fry but I really like the airiness of it

I think that is a good texture it’s not like what you look for in a traditional fry but I thought that was pretty interesting and then flavor-wise I think it’s a step above the last one the exterior has like this thin thin thin layer of crunch but it’s still dense it

Didn’t get the fluffiness I wanted the flavor slightly improved in the direction of french fry but I I would not be happy if I got these from a restaurant I’ve gone the restaurants and gotten fries like these and been pissed about exactly but I would still eat them

But under that context would you call them a five no way out of 10 I’d call them a five yeah no way dude double fry also double the score next up we have battered fries you see these a lot at bars maybe you know a little ice house

But if there’s one thing I know brother people love a good battered french fry so we’re going to start the same again peel potatoes qu in sticks optionally wash them and pat dry this time in a large mixing bowl you’re going to add half a cup or 60 G of allpurpose flour 2

Tbsp or 30 G of anro powder 2 tbsp or 30 G of smoked paprika 2 TPO or 8 G of garlic powder half a teaspoon or 2 G of cayenne powder 2 taspo or 8 G of salt whis that together and then add 1 cup or

240 ML of water and whisk Andel combined that is your batter now look you can change the spices to whatever your heart desires this is a Choose Your Own Adventure sweetheart maybe try using the spices I suggest first now potatoes into the batter let the excess drip off and

Fry in the same size pot at 350 F or 176 C for 3 to 4 minutes or until a deep golden Brown these things will get a little darker because of the spices and that’s totally fine pull them out with a spider let them drain for a few seconds

And then transfer to a large mixing bowl and again season it taste with salt immediately by the way quick note whenever you season french fries with salt please add more salt than you think you need now obviously you could apply other techniques before battering and frying these which would probably

Improve the fry but really this is all about the batter and how much better it makes the fry which we’re about to find out a six a five and a six total score 17 these are obviously remarkably better than any the previous fries I’m like

50/50 on how I feel about it because on the exterior you have this beautiful wispy crunch big fan of it but on the inside you’ve got essentially a boiled potato like it is flaccid and you know it’s flaccid so it didn’t pick up any actual crunch on the potato itself the

Flavor is great but again the batter is leveraging it so it’s almost like a science lab french fry rather than just a potato it’s like green screen french fries like they’re fake oh my God it’s a fry like the crunch on these is a fallacy like you get through it and

You’re like that’s tight but then you get get to the potato and you’re like oh this is just the single fried potato again it’s more wispy than crunchy and it’s still dense when you get into it there’s not really that fluffiness you’re still building off the past two

Fries what we’re good about that the sweetness of that and then you get new introduced flavors here with all the spices you can put into that we’re still not there yet on the perfect fry but definitely built we’re getting the crunch we need the fluff a clear leader

But are we surprised next up we’re using a steak fry as the example to show something I called the parcook then fry method you can boil parcook or you can bake parcook we’re going with the big route so wrap as many rusted potatoes as you’d like in aluminum foil place in an

Oven at 350 F or 176 C and bake for 40 to 60 Minutes remove from the oven and place in the fridge overnight the refrigeration step is crucial okay the cooked cooled starch is what makes the crunch once the potato is cold cut it in

Half then cut it in half again now you have quarters then cut each of those wedges in half once more and you should have wedges then from here all you got to do is pop those bad boys in 350° F or 176 C oil and deep fry for 3 to 4

Minutes or into a beautiful crisp golden brown stink fry emerges from the oil glistening ready to be cracked open take them out let them drain add to a bowl and immediately season and toss with salt they look good I’m going to be honest with you I’m not a huge fan of

Steak fries it is what it is but these are some of the better ones that we’ve made that being said I’m not so sure how well they’re going to rank let’s find out 3 and 1/2 four and uh seven wao total tasting score 14.5 although this

Is good and I would eat this and I would be happy with it this is nowhere near the perfect French fry okay the crunch is there but there’s way more baked potato on the inside than there is on the outside there’s more soft to Crunch flavors there so it’s good but it’s not

The perfect fry this looks a bit psychotic but I kind of just ate the outsides for that exact reason very crisp on the edges and I really like that but the inside is too much like a baked potato this was crispier than the single fry it was crispier than the

Double fry it got somewhat close to the batter but the density of the inside is what really killed it it’s just a really good baked potato where does the seven come from I think that this is a better fry than the battered fries is that your highest rating so far yes that’s Bonkers

So far second place now we’re entering goat territory I don’t mean like brazed goat I mean like goat this is hands down one of the most common and famous techniques of all time it is the triple cooked french fry so it should be the winner at least I hope it is because I

Have a method for it in my cookbook and I do think it’s one of the best ways but this isn’t the last recipe for today so we have our potatoes that have been peeled cut in a/4 inch match sticks rinsed fried and this time you’re going

To place your potatoes in a six cord stock pot filled about halfway up with water bring it to a boil over medium high heat then add 1 tspo or 4 G of baking soda 2 tbsp or 30 G of white distilled vinegar and 1 and 1/4 tbsp or

18 G of kosher salt add your fries to the boiling water solution and quickly boil for 30 to 45 seconds you do not want these cooked all the way through it’s a par parar cook they’re still going to be raw this is just helping create a crust so remove dabbing dry

With more paper towels then you’re going to take your parboiled fries and Par fry them in 320° F or 160° C oil this is step two for the crust and you’re going to cook those for 2 to 3 3 minutes or just until pale in color and matte they

Should look like this creting a little chemical reaction there brother with the boiling water solution little par fry and again your fries at this point should be just about cooked through remove drain on a paper towel and transfer to a parchment line baking sheet and place in the freezer overnight

Until frozen solid that is a minimum of 3 to 4 hours but ideally overnight Josh that’s such a small amount of french fries that’s all I’m going to get listen to reduce food waste we are only doing a small amount for testing here obviously you can make more now when it’s fry time

You need to understand you are frying these potatoes from Frozen Do not let them come to room temperature they need to be frozen solid when they go into that oil so get your 6q Dutch oven with fry oil in it crank that heat up to 350

F or 176 c lower in your frozen fries and fry for 2 to 4 minutes or until a stunning golden almost McDonald’s looking french fry announces itself from the oil as you slowly lift up a shimmering beautiful Obelisk of potato transfer to a large mixing bowl season

It taste with salt and hopefully these are the best french fries we have today let’s taste that’s crazy notice that this is the only fry that when we’ve gone to grab them we grab more than one a big eight another eight and an 8.5 a total tasting score of 24.5 that’s going

To be damn near impossible to beat but we have one more Contender people will be like oh it’s like the best one there and it’s only an eight grow a backbone you can’t rate every good thing that goes into your mouth a nine or a 10 because one day you’ll realize there are

Not many things that deserve a n or a 10 in life this french fry has the crunch that I was looking for I know mentally that probably could be a little crunchier that’s just me being really anal but this is a good fry no one’s going to complain about this there’s

Nothing there as you can see flavor is everything that I want out of it it just tastes like a french fry and fluffiness is exactly where we want it to be so it gets an eight which is extremely high for me crunch is a huge step up from the

Last couple we’ve been having the fluffiness was the big change here we finally had one that wasn’t so dense and it’s balanced on all ends the crunch the fluffiness the flavor and that’s why it gets a solidate for me the flavor was Unreal the bite to the the fries was on

The outside not the inside which is what you want this is the best fry that we’ve had today could be our winner but we have one more left the brind fry this is quite literally the most untraditional version of french fries I think I have ever seen we’re not triple frying we’re

Not freezing we’re not cooling them down we’re literally just going to fry them twice back to back which is the exact same method that we did earlier in this video which was quite literally one of the lowest rated recipes the only difference is a simple brine so again

Start with the same potatoes that we’ve made every single time I’m not saying it again you know what they are so you can use any size jar you want we used a quartz size but it’s all dependent on how many potatoes you do the more potatoes the bigger the jar here’s how

You calculate your brine it’s going to be a 2 to 5% brine five is very much on the high end 2% is recommended so if you want to be around in the middle hypothetical scenario would be 30 to 35 G of salt and about 750 G of water

That’s roughly 3 and 1/2 to 4% brine stir together to dissolve add a clove of crushed garlic 1/4 TPO or 1 G of mustard seeds and 1/ teaspoon or 2 G of black peppercorns add your potatoes to a jar now make sure those are completely submerged in the water if they’re not

You may need to add a small layer of plastic wrap or something to weigh them down make sure you’re not to weigh them down with metal choose plastic or glass then you’re going to let those brine for 3 to 5 days then you’ll pull them out they’re a little cloudy a little funky

Make sure there’s no mold on top ideally there shouldn’t be but if there is you might need to restart Now drain your fries dry with paper towels and now our first fry which will be fried at 320 F or 160 C until the fries are just about cooked through pale and relatively matte

In color the first thing I noticed is little air bubble here now drain on a paper towel raise the oil to 350 F or 176 C and Fry once more until a lovely deep golden and crispy something special is going on here because I removed from

The oil allowed to drain tossed into a bowl I heard something a little different than I had heard before seasoned generously to taste with salt and already I feel like these fries are the most different looking the most different sounding something about these are special even though it was less

Steps so let’s taste it’s a lot less complicated than the typical triple fry and all the stuff you got to do to it what I really liked about this is the flavor is deeper than any other fry we’ve had today the crunch was there the one thing I didn’t like these were kind

Of chewy the flavor is there you can tell due to the fact they’ve been brind that the salt really penetrated the entire potato the chewi is slightly offputting now let’s rank an eight an 8 and 1/2 bare minimum in order for this to win it needs an 8 and 1/2 or higher

So it’s up to cam coming in at at exactly an 8.5 total score of 25 our winner the brine fries triple cooked in second place with 24 .5 only .5 off of our first place winner and batter fries in third but who cares about third we made these in another video where we

Tested viral Tik Tock food hacks and we were blown away by it and it did it yet again the first time we made them they were remarkably better than this so the fact that they still get an 8.5 is High Praise it’s a Choose Your Own Adventure

Between these two you know what to do and if you want to find the recipe the link will be in the description it’s always in the description we have a website full of recipes that are just for you so click that link if you want to make it yourself otherwise don’t

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