The Best Way To Make French Fries At Home (Restaurant-Quality) | Epicurious 101
ฝัง
- เผยแพร่เมื่อ 22 พ.ค. 2024
- Chef Frank Proto is back to help you achieve one of the home cook's holy grails: restaurant-style french fries. Watch as he demonstrates how to slice up and deep fry potatoes in your own kitchen that will rival any you'd find while eating out at a restaurant. Check out the tools Frank uses below!
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0:00 Introduction
0:55 Chapter One: Prep
3:18 Chapter Two: Oil and Frying
6:31 Chapter Three: Seasoning and Plating
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Hey guys, hot to get rid of the oil?
Put the spider link too
You forgot the spider.
Totally different mandolin.
Full Acrylamide! Your welcome!
" Hey, can you make us some fries?"
" Sure. Give me 2 days."
This lemon peels' secret no body will tell you after watching this you will through away👉th-cam.com/video/I_WVYG76yFk/w-d-xo.html
Lol
i was thinking the same
If you do each step every day, after 2 days you will always have fries ready to cook.
As a level 0.5 cook, I just buy them for every day eating and only do something like this for special occasions. :)
@@steveaustin2686 I think as long you organize yourself, ourselves. You’ll have everything you want done every single day. It’s about patience, good things take time. Like making tomatoe sauce. ❤️🤤
Frank: You want fries with your burger?
Friend: Sure!
Frank: Come back next week.
im not sure if thats him but he uses pickles on his hamburger which take like 1-2 weeks to make
😂😂😂
Prepare ahead 🤷🏾♀️
🤣🤣🤣
@@rookincharge2780 Ehh the desire to eat french fries is usually spontaneous so I don't think this method will work for most people.
“Mom what’s for dinner”
“Fish and Chips!”
“When will be be done?
“Tomorrow morning”
Cos no-one can plan ahead
WOW
i actually followed this recipe and did everything the chef did, and the fries turned out to be amazingly delicious
ORIGIN STORY IS WRONG. (1) the name “french fries” existed in 1850 BEFORE U.S soldiers went to Europe. (2) The term is documented in French cookbooks in the 1700s. Belgium has no record as old as that
.
I just buy McDonalds. They follow the same 2-step process & only cost $1
.
And your old-age pension will be kicking in real soon now.
@@electrictroy2010es but making your own fries is more fun, you can find good ones in other places but making them at home is more fun than just buying them somewhere, but you do you
@@electrictroy2010 thats why i can instantly tell youre obese af. you never cook food and you eat from mcdonalds
"our fries are gonna be nice and greasy"
Me: Hell yeah
"And we don't want that"
Me: Oh, of course not
Omg that tricked me lmaoo
Lol
Yeah hahaha
😂😂😂😂😂
😂
Frank: "simple recipe"
Also Frank : shows recipe that involves 10 to 12hr fridge time
Tbf that is simple, just not quick
@@bennewman7931 The part that isn't simple is finding room in your fridge for a whole bowl of fries and then a whole pan of fries for hours.
For Frank, that is simple
@@bennewman7931 i think most people prefer quick over simple fam
The recipe is super simple , cut , refrigerate , blanch , refrigerate and fry to crisp. It's simple but just not really convenient at all for home cooking. Who wants to wait a full day making fries and cooking them twice? Rather just order some fast food fries which are pretty good and similar
I think I'll settle for the non restaurant quality fries because this will almost take a day.
Your not sitting the whole 24 hours they are soaking waiting, that’s such a stupid comment
@@michaelfulgieri6954 no, you're stupid
totally agree, my craving for french fries is spontaneous and usually short lived
@@michaelfulgieri6954 but when ppl want some fries they want to eat it immediately not the next 24-hour smartass
@@michaelfulgieri6954 nothing stupid about the comment. The fact is that you have to wait over a day to get fries... no one does that.
Yesssss. You guys have followed the assignment 🥰 i love this segment and i love frank and saul teaching us everything. Pleeeease continue!!!
I can't get enough of Frank's amazing personality and teachings! He's so clear and concise.
@@finkijlua4851 wtf
Frank has his own youtube chanel called proto cooks
I love you
Everybody is in love with frank
@@_banana2747 They're bots.
Report them
This guy only takes a week to make fries. I've been working on some french fries that will be done by 2050. They're gonna be delicious!
Lol
To quote the other guy: LOL.
To quote the quoter: LOL
That’s fine, but I have a process that creates an incredible plate of french fries that is ready once the sun dies in 2 million years! Delectable!
@@rmiddlehouse okay, you win
Frank is awesome! Love watching and learning from him!
I tried a shorter version of this and freezing the fries after the initial blanch, and it came out delicious!
wow a simple 13 hour french fry recipe 😍😍😍
what’s not simple about it… the extra time is just letting it sit overnight. just think ahead you can do it lil guy 🥺🥺🥺
Yup he's just faking it , he's not really Confident , I've seen this my whole life , he's the guy that can't keep his composure in a real kitchen
This is the guy in hell's kitchen that just crumbles
No one has all that time, I imagine even in restaurants they dont do that
@@oholandesvoador2 they most likely do since most of this is unattended time (i.e soaking the potatoes). I would imagine that they probably pre-blanch the fries and fry them to order
I'm surprised his recipe doesn't involve planting the potatoes and making us wait for them to grow.
Lmao😂😂😂😂😂😂😂😂😂😂
He seems like a nice guy, but four feckin hours to make fries, and at the end they are all burned!
💀💀
😂
lmao🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Thanks frank, my family and I were stuck in the desert with 5 russet potatoes and a kitchen set up with a fridge, canola oil, and dishes. Thanks to this video I made my family some fries. Thank you frank
I did this and they were freaking AWESOME!!!!!!
Since it’s winter where I am, I set them outside to cool faster so it cut back a lot of the cooling time as opposed to putting them in the fridge to cool. I probably let them sit in the cold water for the first step about four hours instead of 6 to 8 hours or overnight. After I blanched them, I put them outside for about two hours instead of 3 to 4 hours. For the final cook, it took about 10 to 12 minutes to brown in the pot I used over propave stove heat. They were crispy and BETTER THAN RESTAURANT! I saved a batch that I blanched are ready and froze them. The next step will be to see if they fry up as well as the ones I did immediately. If they do, then I will prepare a whole whack of them in advance and freeze them for when needed! What a great movie snack! Thank you so much for this video I shared it now several times and set my own video tutorial to my family!
❤
and the wolves ate them...
This is great for when I want a delicious side of fries day after tomorrow.
He won (imo) with the duck fat comment.
Plan your meals my man, food is worth it.
This week, next week, sometime, never?
by then i dont want fries.. i want ruon dupon...
For folks commenting about the wait times, I've been following a similar recipe for years and the fries always turn out delicious. Soak in the cold water in the fridge for about one hour. After blanching I let them sit for at room temp for about 10-15 mins (this is when I'm preparing the entree, fried chicken, burgers, etc.), then do the final fry and they're good to go! Homemade fries in about an hour and a half.
This lemon peels' secret no body will tell you after watching this you will through away👉th-cam.com/video/I_WVYG76yFk/w-d-xo.html
I'm Belgian, this sucks dude
the point of the cold water is to make the outside porous and jagged so it has more surface to bind to the oil and gets crisper. You can get close enough just boiling them (in water) for 5 minutes beforehand. No need for all the rigamorole.
@@letsmakeit110 still sucks...
@@letsmakeit110 sweet. thanks!
I managed a steakhouse for seven years. Our "restaurant quality" fries were frozen. Out of the bag, in to the fryer.
Frozen fries are just like mcdonalds which are great
tbf there are some brands of frozen french fries that are amazingly good and turn out perfect
@@y.a100the brand with the red bag
@@y.a100 McCain is pretty good depending where you go.
Theyre pre blanched fries.
Basically, those frozen fries are already at the final point of Franks fries.
Restaurants might pick up a better quality fry than some store brands, and they might use a better quality oil than what youd use at home... which is almost likely canola oil which is the cheapest.
I made these today and they were fantastic. Perfectly crisp on the outside and light and fluffy on the inside. I used a mix of duck fat and avocado oil and the flavor was great.
How to make the best fries at home… tomorrow. They looked great through 🤤
Kon itna wait krega karl bhai 😂 2 din tak
@@jiteshnegi1034 yes
you can buy them blanched....problem solved
you don't actually have to wait that long though
Nhi chiye ji
In the Netherlands and Belgium, people often use special cutters to make fries. The choice of the right potatoes is key. In the past, we used oxfat but nowadays, usually plant based oils. We always bake them first at low temperature, then let them cool and before serving they are baked at a higher temperature.(180 degrees centigrade). We eat them with mayonaise
Obligatory Pulp Fiction scene
th-cam.com/video/fLIcFP0J5TY/w-d-xo.html
Netherlands 🇳🇱
Je bent gekoloniseerd bro
Mayo? No, pickles is the way to go
Lekker, patat mayonais
I have to say. I absolutely love this guy. He's amazing. Why doesn't he have his own cooking show? Frank you're my brotha
Finally someone who knows they come from Belgium. We always make our fries like this. It takes longer but there is really no comparison.
Potatoes come from the andes in south america and putting them in the fryer is not exclusive to belgium
@@will_sfv So? No one said that it was
I'm from Belgium and we don't wash our fries in water. If you wash them with water you lose all the starch, and it's the starch that makes the fries crispy. So you don't need to dry them before the first cook. Before the 2nd cook you only need to let them cool down for like 45 to 60 minutes, not even in the fridge. Just on the counter top in a towel is enough. The temperature of your first cook was correct (300° fahrenheit, or 150° celsius), however the temperature of your 2nd cook was too high, it should be 360° fahrenheit or 180° celsius. On your temperature they will burn more easily. We also usually peel our potatoes. Some people like it with the peel, but most of us peel them.
Interesting. Do you have an opinion on doing the second cook in an airfryer?
Do you still refrigerate the peeled potatoes overnight?
@@NaturalAegyo No we don't. They can be fried for the first time immediately after peeling. The key part is to let them cool down for about 45m to 60m in a towel on your counter top, before you go for the 2nd frying.
You should also cut them much thicker, European style
This size is way too small … Fast food restaurant style, not more
If you love Five Guys fries, this is pretty close (as a home-version). We wash the potatoes, cut them, rinse until water is crystal clear. Then pre blanch like he did on the video. That’s why you see baskets of “fries” when you walk in. They keep one fryer low and the others to temp so we can “pre-cook” batches. They cool for a minimum of 3-5 mins and they’re ready for the final fry.
Btw the “Cajun seasoning” is McCormick Cajun seasoning. We salt the fries then toss them in the Cajun (I believe there’s no salt in the seasoning)
@Sterling Archer I've been to a Five Guys in Texas, Pennsylvania, and New York. The one in TX was like you said, but the fries from the PA and NY restaurant were really good.
I appreciate this. I'll be making my own at home. Thanks!
@Sterling Archer I genuinely feel for you man. Sounds like you went to a lazy location. I will admit that the food is much better when you make it yourself.
That explains why I always have to wait for fries when I swear they got a whole basket full right there!! I’m like 🤷🏻♀️🤷🏻♀️ just gimme them damn fries that are right there! But I guess those were the pre-fry ones 🤣🤣
Ooooh. So low temp oil blanch. Let it rest.
THEN HIGH TEMP COOK.
🤔 IMMA TRY THIS
Thank you they turned out amazing, didn't let them go so dark brown but golden just the way I like them
Chef Frank is incredibly awesome. His explanations in everything that he does is fantastic. I especially love the videos where he has to swap ingredients and make the same the dish as the amateur chef.
How could you not like these crunchy & salty fries? Thanks again Epicurious.
Thank you for blessing us with your art, Chef Frank! It's always a joy watching you cook!
Thank you for sharing your knowledge to all of us!
I smoke weed everyday so I decided to make my habit into something productive so now i smoke weed on my TH-cam channel xD
Chef Frank. Where can I usually find Duck fat?
How long did you take to grow the potatoes?
Finally frank is back from growing his potatoes
What a good teacher ! I have to try this recipe now. He makes it all look so easy.😁Now I'm hungry !😢😢
Gonna run out and grab some Fries while i'm waiting for THESE fries to get done. BRB.
😂
I'd like to thank him for confirming that our sauce is delicious. People give me odd looks when I mix that up. Frank, thank you!!!
Its practically a home made Perri Perri, we use it everywhere in Australia lmao, Siracha, Portuguese mix and mayo combined, gives it that nice orangey pink colour! and tastes awesome
@@truekingkoi8687 yes it is my general dipping sauce for many things.
Good ol' mayoketchup! Simple and effective.
we call it Salsa Golf in Argentina and you can make it yourself or buy it pre mixed.
It’s pretty common in Utah. It’s called fry sauce. Lol
The number of times Chef Frank says "dangerous" tells me that I should skip this one in my house lol
There is more reasons to not do that as well , getting rid of that quantity of oil is a big pain in the butt ! seeing how cheap fries are, it's probably better to just go get them yourself at a restaurant and come back , or order them :P
@@bellybutthole69 If you're throwing out your oil after one fry session you're doing it wrong.
Strain the oil and keep it in a jar.
@@SovietButcher I mean yes totally, but I would say that is part of being a pain in the butt hehe. And I say that for myself of course, some people might not care at all which is totally fine.
@@bellybutthole69 I bought a metal coffee filter that's used for making single cups of coffee. It's applications in the kitchen are awesome-straining oil im gonna reuse is one of them. You should look into it if you fry often
@PoKeZ see above lol
Excellent video, and so easy to do! Mise en place is so important!
This is great because they’ll be ready to fry in 2 to 3 business days when my spider arrives in the mail! Perfect timing!
funny
Excellent! This was validating why I will just pay for fries at the restaurant!
true
Something in this video was hard to replicate?
Come on, you cut them and leave them in water for a couple of minutes, dry them and then make sure the oil's hot before you put them in the frying pan. You can just put one in to check the temperature and put the rest of them in later.
You don't even need to do a lot of what Frank did unless you're absolutely obsessed with getting them to be "restaurant quality". Pretty sure they actually just put them in the freezer over night in most restaurants but whatever. Many people make big batches of them and freeze them in small portion size bags for a week or two. Making french fries is like the easiest thing to make after I don't know a sandwich and pouring cereal and milk into a bowl.
this is most definetly not how belgian fries are made
-source: i'm belgian
Belgian Fries are fried in animal fat, not vegetable oil. preferably ox.
also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks.
when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius.
they are ready when thay start to sing when you hold em out of the fat. with singing i meanai crispy nice sound they make when out of the fat.
also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long.
the process isnt that hard... just takes a bit of time.
word
I find it hard to believe most restaurants would go through the trouble. Also there is no way they'd shell out the cash for something like duck fat. These are better than what you'd get at almost any restaurant imo.
Being from Belgium I'm glad we get the history of the name "french" fries.
Mad respect to the cheff 💯
I know it sounds like a nice and fun tidbit to say "French fries are actually from Belgium" but that's a myth created by a single person and then parroted over and over again. Just because of the current popularity in Belgium doesn't mean it was invented there. Fries in Belgium are tasty and great but they were not invented there. They were actually a street food from Paris introduced to Belgium at a later date.
@@Sir_Walrus they were street food in Paris, introduced by a Belgian in Paris ...
at least get your facts straight
@@outty84 No, They were introduced in Brussels after an industrialist moved from Paris. Get your facts straight.
and the American soldiers mistaking Belgium from France is obviously made up since the term "French Fries" existed from before WW1 to begin with.
I thought there was eymtological confirmation that the name was originally about the cut, not the place of origin! French cut fries, (ie, julienned, ie, long thin sticks) eventually just lazily became French fries.
One way I heard it is the actual name is French Style (referring to how they are cut, julienne) Fried Potatoes. Seems like a better explanation than some guy couldn't figure out what country he was in.
Will be making these for the Christmas holidays so I better get started on the prep now!
It’s been a year, how were they?
@@jacobgutierrez1250 Still in the process of blanching. It's gonna be a while.
🤣🤣🤣
Took me years to perfect my fries recipe. I haven't gone to Belgium though but so far it's the best I've had in my country.
I immediately applied the technique to air fry, and happy to report excellent results! I am certainly familiar with the concept of second frying, but never cared for potato fries before I got my convection oven/fryer. More importantly, I didn't imagine blanching in oil! Right before watching this, I was carefully testing combinations of temperature and other aspects in preparation, hoping to find that perfect compromise between surface char and internal texture. After learning about using fridge to cool down (and much lower temperature for blanching), I now get near-perfect fries every time without having to think! (Granted, it took a lot more time.)
This sounds like a fantastic idea. Can you share the specifics such as time and temperature? I must also try this.
@@muryanli Thanks for your interest! I use the same temperatures demonstrated by Frank “Potato”:-) Chilled and dried, hand-cut 1/4-inch thick potato sticks are lightly tossed in oil, then laid on the metal mesh in single layer with space to allow hot air to pass in between. After preheating the convection oven to 300ºF, insert the mesh and cook for 10 - 15 minutes. Remove and place the mesh in fridge on top of the bowl used to toss the sticks for 20 ~ 30 minutes. (Let them chill longer when I have time.) Afterward, while preheating the convection oven to 375ºF or 380ºF, remove the sticks into the same bowl and toss in order to rub the remaining oil on the bowl. (As there is only a tiny bit of oil to begin with, this could be symbolic and does nothing:-) Place the fries back onto the mesh. When the oven is ready, cook for 5 to 7 minutes. Remove fries into the bowl again, add flavor and toss. The metallic sound between the fries and glaze is very satisfying.
Even though I still inspect during both blanching (observe degree of translucency) and searing (prevent char) using oven light, this is only because I am still experimenting. Compared with single-heating, I am no longer agonizing over multiple variables. Each stage has a simple goal. I am confident that I can reach a single pair of numbers if I can control quantity of potatoes.
After these experiments, I feel that American Test Kitchen’s total brushoff of convection oven as air fryer may not be fully justified. ATK is correct about multilayers of convection oven: They are for cooking different foods simultaneously, not to increase cooking surface. My oven is a 15.5Q NuWave Brio (1.8 kW) with four slots, good for 3 medium russet potatoes on one mesh. I did try two meshes on the middle two slots, 5 potatoes. But then, I tend to switch the meshes in the middle of cooking, adding complexity. However, I am no longer certain that ATK folks have tested two-stage heating when they say “we have tried every method” to cook French fries in comparison with drawer-style air fryer.
To answer the loss of simplicity in this method, I can swear off my physics degrees that overnight chilling and 3-hour post-blanching chilling are both overkills. The first chilling needs to be longer because water's heat capacity is huge. (Some recommend ice-water mixture to speed up.) Overnight is really a very convenient home cooking measure. The second chilling suffers from poor heat conductivity of air and plant fibre, as well as from low heat capacity of surrounding air. But if my potato sticks are on a single layer surrounded by cool air, there is no reason to wait for 3 hours. My estimate would be 40 minutes max. I wish I had space in freezer to speed up the second chilling, though.
I immediately applied the technique to air fry, and happy to report excellent results! I am certainly familiar with the concept of second frying, but never cared for potato fries before I got my convection oven/fryer. More importantly, I didn't imagine blanching in oil! Right before watching this, I was carefully testing combinations of temperature and other aspects in preparation, hoping to find that perfect compromise between surface char and internal texture. After learning about using fridge to cool down (and much lower temperature for blanching), I now get near-perfect fries every time without having to think! (Granted, it took a lot more time.)
@@YuanLiuTheDoc Great breakdown. I love the depth of analysis over the simple fry, which is especially warranted given the unexpected results of an excellent fry from an air fryer. That said: why do you prefer the air fryer over frying in oil?
@@oliverbabb9780 You mean other than that, freshly injured by the missed membership in InstantPot mafia, I am determined to be part of air fryer squad? (Kidding aside, novelty is a factor for me to start looking at potato "fries".) My main problem is maintenance, like storing/disposing used oil, ventilation, and cleaning. As deep fried food is not a mainstay in my home, borrowing restaurant kitchen (aka takeout) is a better option for the occasional indulgence. I actually have an electric deep fryer locked under the counter, unlike the versatile convection oven that occupies the space of my old toaster (which was my oven-standin). I sometimes use the deep fryer for hotpot, because it can be returned to storage immediately after.
And just like that within two day you have easy delicious fries
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝
Exclusive for *nude-datting.online*
He's the person I love, he's my light
day. The way the music flows and sounds
is extravagant and fun. Girls is
icon, legend, beautiful girl, princess, inspiration,
a star. I could go on and on, understand this.
I love NBA Girls.#垃圾
the cooling over night in the fridge isn't needed. we actually never put them in the fridge. At least I don't know anyone who does that. we do peel our potatoes though when we make fries. It really doesn't take that much time.
Lol!
@@MegaWesje Even if it were 2 days to make them, it's maybe 20 minutes of actual work, and you just plan ahead with other meals until then. Super easy to keep a meal calendar of each night, and what prep is needed for each recipe on each day.
ok you dont have to do all that to get crispy french fries this guy is doing too much🤣🤣🤣
I did this to 10 lbs of russets I grew, then froze them. Pretty darn good fries.
There are steps to cooking, following steps will get you simular results but straying from a recipes steps is key. The last ingredient in all my cooking is my ❤.
Great video this guy is a Pro!👍
If you're doing your own you should do the final frying in small batches - the universal problem with all fries is they have about a 30 second shelf life.
Would appreciate celsius equivalents for the temperatures in the video!
just google the conversion, you lazy bum
I just got my oil to almost 300C and damn... Yeah i live in a new house now.
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝
Exclusive for *nude-datting.online*
He's the person I love, he's my light
day. The way the music flows and sounds
is extravagant and fun. Girls is
icon, legend, beautiful girl, princess, inspiration,
a star. I could go on and on, understand this.
I love NBA Girls.#垃圾
If you pause at exactly 3:56 you can see that right side is celcius and left is f ..... sooooo the equivalent is just right there so in 300f is around 150C
@@billypilgrim1
it's disrespectful from you - and for all the viewers worldwide to expect (all of) us to do it.
Yes it's not that hard, sure - but metric system users are discriminated this way, so many of us need to do that additional step and waste our time - so it's the creators of videos that are not adding _other_ measures that are slacking off.
Marc from Belgium; one extra tip: second frying: they are done when they float and when you hear them "sing".
This lemon peels' secret no body will tell you after watching this you will through away👉th-cam.com/video/I_WVYG76yFk/w-d-xo.html
had no idea there would be so much process involved. but i'll try it.
I use a cut clove covered with a latex or nitrile glove for working with the mandoline. It allows me to work quickly and I can even hold onto hot things with the cut glove underneath the nitrile.
I 💚 Frank! He's one of the best parts of this channel!!! Thanks Epicurious! Keep his videos coming.
as a belgian,i like how you did it,the only thing,we do different is we use oxenfat(beeffat),but if you are vegan,peanut oil is preferred.also a good way to know when your pre-fry is done,is when the fries rise to the top. when you fry the second time ,after you have taken them out and salted them,toss the fries in the bowl high ,so air can get around each frie(couple of times) enjoy ☺️
Thank you for the tips!
alles voor onze lekkere fritjes he
hij legt het wel heel raar uit deze chef
Die fritten trekken op gene zak.
@@GunterDierickx En daarom heb ik deze fameuze chef hier net een paar comments gezet in Engels over hoe wel fritten bakken loll. De thuis versie en de restaurant versie lol. Ook de temperaturen heb ik gecorrigeerd. 375 Fahrenheit tot 380 zei hij. Leuk ff fritten bakken tussen 190 en 200 graden Celsius lol Zou niet hoger mogen dan 180 Celsius oftewel 356 Fahrenheit.
You are talking about lard or tallow? I've never noticed that it makes fries taste any better than the oil.
Fantastic video! Thank you!
Definitely gives the best results ❤
"I am frank potato"
So he has graduated from growing his own potatoes to mingling among them, becoming one of them
"Honey, what do you want for dinner?"
"Fish and fries."
"Oh, alright. We'll have Fish and Fries for lunch tomorrow."
"I thought you said dinner."
"Oh, honey. You can't rush good fries."
oh honey, why did I marry a moron who can't plan ahead for one day
I just love Frank, he’s just awesome
the best part! the eating! 😂 these look so delicious
"How to make fries at home!"
"Now the first device we need is something no one has"
you can just use a knife, peel, cut into 4 then cut each piece into finger long shapes, they don't have to be the same length just same thickness.
also half boil then fry it, saves you the hassle of waiting a day for practically the same results.
Frank by far is the best here he actually acts like a normal person happy funny but an absolute beast at cooking
I would love to try this recipe❤
it looks so delicious
Shoutout to Frank
Great chef educator
Cheers from San Diego California
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝
Exclusive for *nude-datting.online*
He's the person I love, he's my light
day. The way the music flows and sounds
is extravagant and fun. Girls is
icon, legend, beautiful girl, princess, inspiration,
a star. I could go on and on, understand this.
I love NBA Girls.#垃圾
Only 16 hours? I was thinking about finding a tutorial that had a 60 hour french fry tutorial! thank’s for the “easy”, “simple” recipe.
"I'm Frank Potato- I meant Proto" got me real🤣
You only have to let them sit in cold water for about an hour. I tried this recipe Sunday and they came out perfect!! Just like Five Guys!
The best french fries we've ever had was at a little hole in the wall 'greasy spoon' in downtown, Calgary ,Alberta in 1960. It was take out , and they served these large sized fries in little white paper bags , they were crispy on the outside and perfectly cooked , perfectly salted, and a little greasy. But always hot. Like dying and going to heaven. They were 10 cents.
This lemon peels' secret no body will tell you after watching this you will through away👉th-cam.com/video/I_WVYG76yFk/w-d-xo.html
Are you certain your not speaking to us from the afterlife?
How old are you, 80-90?
Just made these fries for 4th of July and 10/10! First time making fries and they came out amazing. People wanted to take the left overs home.
By the time they were ready, it must have been the 6th of July 😂
ORIGIN STORY IS WRONG. (1) the U.S. name “french fries” existed in 1850 BEFORE soldiers went to Europe. (2) The term is documented in French cookbooks in the 1700s. Belgium has no record as old as that
.
I just buy McDonalds. They follow the same 2-step process & only cost $1
.
Did you start them in March?
😆
people like left over fries?
Maris pipers cut thin, coated lightly in corn flour and then olive oil and seasoning and in the oven at 230-250 (fan) will give you great fries/chips in 30-40 minutes. Pre cooked (par boiled) the day before and chilled to remove the moisture and better still with the exact same instructions.
Great!! Thank you so much Sir!
very informative and so helpful! thank you chef proto!
I love the chef so much! He clearly explains everything and simplifies it.
simplifies..... I'm not sure that's the word used to describe this video.
@@paullee1521 he did simplify it. It just takes long, but that's normal with trying to prepare "optimal" food.
I like wedges best, so I cut them into wedges, boil them to the point of them being soft on the inside but yet still firm. Then I dry them and fry them. It's like mashed potatoes on the inside and crispy on the outside. This way looks interesting, and tasty. I'll give it a try.
Nice! Fries on the go!
Where I'm from ketchup and mayo is actually called fry sauce!
You can even add a dash of pickle juice as well and it's the perfect condiment for any french fry, or I guess any belgian fry too.
Omg that sounds really yummy. Gotta try the pickle juice addition! Thanks!
I suspect where you're from, Crown Burgers has been winning awards for their fries, no?
@@CLove511 oh you know it! Back in 1954 a local Arctic Circle fast food joint didn't have enough ketchup to serve with the fries for the day, so they mixed what they had with the same amount of mayo and called it fry sauce. From that day on they served every order of fries with fry sauce and every other local resturaunt soon followed.
Salt Lake City, UT.
I never knew fry sauce was a UT thing until I was in my 20s. I would say I was relatively well traveled as a kid but was surprised when I just happened to ask for fry sauce at a burger joint and no one knew what I was asking for! It's certainly more common now but I most certainly won't refer to it as 'mayochup' or anything crazy lol
Where I'm from we call it pink sauce. I love it
How could you not like these crunchy & salty fries?
- Chef Frank -
Love this already.
Didn't know you had to soak in cold water to remove starch, then refrigerate. Going to try this on my next cravings. Thanks, Chef Frank Potato!
I like to make a bearnaise sauce with my fries, I put bearnaise sauce and ketchup right next to each other and double dip the fries in both. It's on another level. I accidently discovered that many years ago. Friends of mine that I served it to first were like bearnaise and ketchup?? But then they all loved it, so it's not just me. 😄 I use Knorr's Bearnaise when I dont feel like making it from scratch lol. The bearnaise is acting like the mayo but on another level, it's flavor town.
I love how confident Frank got in front of a camera. Thanks for the tips!
This lemon peels' secret no body will tell you after watching this you will through away👉th-cam.com/video/I_WVYG76yFk/w-d-xo.html
Okay, I tried this. First try -best fries I've had in my life. Family seemed to think so too. Thank You!!!
Did u use duck fat too?
@@budrig Ah, good question. No, just used canola oil. Didn't want to buy duck fat for one batch of fries. The one thing that was important, that he mentioned, was the oil temp as you cook the fries in batches as that temp really drops when dropping in those chilled fries. I got impatient with a couple batches and dropped in some fries before the oil got back up to the required temp. Or, in a couple cases, I pulled the fries too early. For those, they weren't as crispy as they sat on the table as we were eating so I just refried them and they were great.
@@stampscapes Just a heads up that it's not just the fact they aren't so crispy, cooking fries in low temp oil makes them absorb the oil (not so good health-wise).
@@Welari12 right. that was said in the vid. will probably pick up a thermometer
@@stampscapes you can reuse duck fat several times, still pretty expensive but at least you can use it 4 5 times
The Leidenfrost effect👍. Mcdonalds workers commonly overfill the fryer to cook more fries in one go, unknowingly ruining every batch! Great point to make about the bubbles, it is the steam jacket created in this process that cooks the potatoes and keeps them crispy and prevents oil absorption. Temperature of the oil and moisture content is key 👌
The batch is contaminated!
Frank, get your own channel! YOU ARE WORTH IT!
Whoops sorry i just realised you have one
I actually like to boil the fries in a water with a bit of vinegar. The acid helps to firm up the starch without breaking it up and helps to avoid overbrowning while frying.
Refrigeration is basically key for a good fry. It dries the potato out and gives you a crispier fry. When done right, you can eat it hours after frying and itll still be perfectly crisp.
Finally I like to toss them in chilli oil, if I'm feeling excited
Exactly!!!
Chef Frank! Any thoughts on this? I’ve been making my potato wedges and roasted potatoes using this strategy, except I raise the pH with a little baking soda. Chef kenji Lopez alt says higher pH gets crispier roasted potatoes. Forgot why - maybe less gluten?
@@kenstravels981 Kenji is absolutely right. When you boil potatoes in basic water the starch breaks down much quicker. This creates these micro blisters on the potatoes. These micro blisters crisp up and you get a deliciously crunchy roast potatoes.
The basic water helps with browning too, accelerating the maiard reaction.
Acid does pretty much the exact opposite. It firms up the potato and reduces the browning.
So I prefer acid for French fries, which I like with a firm exterior, and base for roast potatoes, which I like with a crumbly crunchy exterior.
You also use the same technique when making potato chips(crisps if you're from the UK). Soaking the potatoes in acidic water helps with the potatoes not browning too quick, so you can get a crispy chip that's not brown as hell
@@kenstravels981 potato protein is patatin, gluten is typically found in certain grains. Other than that, good info. I'll try to remember the vinegar trick.
is it ok to boil them and then fry? is refrigeration necessary?
I've seen this procedure done by all the other big channels and no one's going to do this. You're going to go to Five Guys.
McDonalds for fries. Period.
@@DJL78 McDonald’s fries are disgusting and soggy. That’s because they’re cooked once from frozen straight out of a plastic bag. Five Guys fries are the best of any fast food chain because they use a method similar to the one in this video.
@@user-td4do3op2d Soft, soggy, and almost wet….just like your opinion. Sit down 🤡
@@DJL78 McDonalds fries are either a hit or a miss everytime you order. Sometimes they come out crispy and golden brown, come out soggy and bad. Five Guys cost a lot, but if you can afford it, they have the best fries, they come out good all the time and you get an extra, extra serving of them
@@hiitsmorgan5431 I’ve has Five Guys countless times and literally everything you just said about McDonalds is how I feel about Five Guys. Also my opinion mirrors 90% of the published taste tests that compared most of the major chains.
Thank you ! I Love Love your video
Fantastic video ... a chef who is also an entertainer and poet! :)
Wow, if these are Frank's Proto-type fries, I can't wait to see the final recipe.😉👍
2:56 "Oil and water don't mix"
Yeah my Subaru says otherwise
Thanks Frank. Thumbs Up! I just purchased a Hand operated French fry Cutter. It cuts a large Russet into fries with one pull of the lever. Voila! :D
Indeed a 3 day simple French fries sound delightful 😊
Excellent recipe for burnt french fries. 5 stars.
Lmao
@@004spaw yep. those are indeed burnt. Putting up this video is an instant fail.
🤣
Came to say this aswell lmao. It's better to just soak the cut potatos and coat it with a thin layer of cornstarch then fry for 5 mins, take out and cool, and fry for 5-10 mins again. Perfect fries ive been making since I was 15(23 now) goes well with sour cream/gravy/ketchup/CHEESE DIP
@@BlackOilyMenKissing I prefer my fries cooked, not medium rare. Wash the potatoes please.
Cool! Thanks. The important lesson here, is that making good fries takes 24 hours prep in advance! all that soaking and cooling and drying and re-cooling after first frying... You just have to think about this long before you actually make your chips and eat them. In a restaurant that's not a problem because you're always preparing for tomorrow's customers - but at home it means planning in advance.
It means.. when you FINALLY get to eat them..you'll think, "that really isn't worth the extra 24 hrs" and that's not even considering the cost/difficulties in obtaining duck fat.
Yeah I’ll just buy McDonalds fries for $1
.
Frank, you’re a genius.
So many ppl don't know about blanching, makes the best fries. 👍
Me:*Cooks fries for only 5min*
Frank:So u need to chill this fries for a whole month so we can get that crunch-
I think most people would still prefer their fries greasy just because of the amount of prep that is needed for crispy ones
Just use an air fryer.
@@stevenalexander4721 omfg your a genius
Refrigerator steps aren't key. I'd say the key is to blanch them to fully cook them, dry/let them cool off, then fry them on a higher heat to crisp them up
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝
Exclusive for *nude-datting.online*
He's the person I love, he's my light
day. The way the music flows and sounds
is extravagant and fun. Girls is
icon, legend, beautiful girl, princess, inspiration,
a star. I could go on and on, understand this.
I love NBA Girls.#垃圾
Mega cool!!! thanxs
For meal prep, You could freeze them after the blanching. If you use an actual fryer instead of a bot of oil, you dont need to waste oil and its plenty fast for the weekdays
The French might claim they have invented the fry. But, even if they did (they didn't), us Belgians have perfected the art of making them.
Starchy potato, cut them however you like. Belgian snackbars use 10-13mm variants and peel their potatoes first. Thick fry = don't blanche, thin fry = blanche. Then fry the fries for 5 minutes at 140°C (284°F), take them back out and let them cool off/let the fat drip out. Then heat your oil to 170-180°C (338-356°F) and fry your fries again until they are gold brown. (They also start floating when they are almost done)
Thanks! I will try this! I remember eating my first Belgian fry. The outside is perfectly golden and thicc, nice subtle crunch, and the inside piping hot and fluffy. Pair it with a nice mayonnaise. Simply perfection.
@@kishouarima3730 good luck with it! Most Belgian households buy their fries already pre-fried so we are a bit spoiled :p but nothing beats fresh fries tho :)
You never blanche any friy that is not done im a third generation Friturist from Belgium !!!!!
I agree with everything he says here except the second refrigeration, they should be frozen. Freezing causes the moisture in the fry to expand and crystallize. Then when they go straight into fryer that water evaporates leaving cavities of air making the fry super crispy!
you trolling or are you series?
@@soulaimaneboutjagualt590 They're serious, freezing actually does improves the texture. Another advantage of freezing them is you can make a huge batch ahead of time to keep frozen until you need.
That’s basically the McDonalds method. They blanch the fries in a central factory, and then freeze them. Later at the restaurant, the frozen fries are dumped into oil for final cooking
.
So in that case why not just freeze them instead of blanching? And just fry immediately after freezing
This chef was clear and concise and respectful of beginners. I was a little disappointed that great french fries take that much time to make, but hey, Rome wasn't built in a day! Thanks