If you’re able to get kennebec potatoes, comment below to share where you got them. Also, if you’re in the UK, there’s a similar variety called Maris piper. Start speaking a new language in 3 weeks with Babbel🎉. Get up to 60% off your subscription ➡Here: go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-jul-2023&btp=default&TH-cam&Influencer..brianlagerstrom..USA..TH-cam
When I was in the service, I was station near Belgium. I was addicted to their fries. They're secret is beef tallow. They fry their fries in beef fat. Just an idea to make life easier. Big fan, keep up the good work. Peace
Oh my goodness! I just saw these on sale this weekend from my local tractor supply and wanted to give them a try because I've never heard of them before. I'm so excited. I'm in the South, and we have a long growing season so I wanted to plant some since I still have time before 1st frost. What luck
Great video. A little potato science from my husband who grew up on a potato farm… the reason why the russet is darker than the kennebec is that it was stored (after harvesting) in a colder potato storage than the Kenny. Potatoes raised specifically for fries are kept at a warmer temperature in storage in order to keep the starches from turning to sugars. Spuds raised for table use and grocery store bags are stored in colder temperatures in order to keep them from sprouting and breaking down. Whenever they would bring a truckload to the processors they would have a potato sliced and dropped in oil, called a fry color check. That would tell them where to unload because the processors wanted like fry colors together and not mixed. Just thought I’d add that info coming from the grower perspective- they grew kennebec as well as russets.
Came here to say the same thing! I’m a potato Agronomist for a large French fry processor. Most people don’t know that there’s a grocery store russet type and specific russet types used for French fries and they are managed very differently all the way from planting to storage.
@@justinwilcox2936 thank you! Phew, I’m glad I didn’t make any glaring errors on my explanation! Thanks for the additional information. Actually probably most people don’t know there are more than two varieties of potato.😂baking and boiling. 😂love that Brian has so many food followers who know and care about foods. Brian is a wealth of knowledge and so are his friends and fans!
Hey Bri - Two things that upped my fry game: - Use peanut oil, super tasty for fries (even better is beef tallow, but that's a whole thang) - Use popcorn salt, tinier granules that stick well and have that classic fry taste (big fast food places use this)
One tip people trying to fry some russets - boil in a combo of water/vinegar, this will keep the potatoes from crumbling and falling apart (see Kenji's recipe).
that's how I do it plus a double fry. they come out perfect every time. I just want a good method for frying waxy potatoes. The flavor is so much better but they will never get crispy
Found the Kennebec at my local farmers market yesterday. Made your fish and chips recipe with them and the wife was blown away. Thank you for the tips!
Russets can be improved by parboiling 10min w/ a little vinegar - the lower pH will slow the maillard reaction upon frying such that you use a slightly hotter temp for longer too cook the water out without the fries burning
@@davidf2281 i used a 1/2 cup for a pretty bug russet (2 cup), which was a little much, leaving the final fries with a little vinegar taste (not bad though); I’d say for parboiling 2 cups of potato shoestrings use between 1/4- 1/3 cup of vinegar the parboiling does leave you with wet shoestrings, which need to be dried before frying; you can also freeze them to alter the starch crystallization upon frying, but that’s better for when you have to fry a lot and the parboiling and storage ahead of time minimizes the fry time of the day of… not super revelatory or practical for home equipment
also i feel like his comparison was a little unfair, he was cooking the russets the same amount as the other potatoes when they were clearly done already. So you're comparing one potato that was cooked the right amount of time to the other which was clearly a bit overcooked.. and then being like "see? the russets are so much worse!"
@@EB-bl6cc i haven’t tried kennebecs, but the technical tricks to optimize russets and their availability are just a different point all together than the one he’s making, and in fairness to him the vinegar blanche + freeze + 2x fry is featured on other cooking YT creators’ channels
Right off the bat I think you have the absolute right idea about the precook. In my younger days, I worked at a famous fast food hamburger place that is famous for it's huge portions of home made French fries. And their procedure was a much shorter precook, in a much hotter oil...The same temp oil they did the final cook in. And in my own personal quest for perfection, I learned to do it almost identically to yours. I concluded 290 (splitting hairs), but also did 5 minutes. So MUCH MUCH more cooking in the precook than at 5...erm, that famous Hamburger place. The procedure you are using is PERFECT for serving the public in my opinion. it will yield a fry that most people will think is perfect. I would suggest an added step that people could use if they like those random straggler fries that got either overcooked in precook due to being smaller than average, or just got broken after precook and before final. And that is a 60 second blanch in boiling water prior to precook. This does 2 things, it cooks them more and weakens the surface so they get a more penetrated crunch, and it also helps them get drier prior to precooking in hot oil. When you take them out of hot water, the moisture on the surface tends to self dry as it is hotter and evaporates more aggressively. Again...This is only for people that like something a little more crunchy, broken down, and a tad greasier, due to the surface not being as secure. Also, one last tip...in the early process of rinsing, if you have the time, rather than rinsing 3 times at once, wait 30 minutes between rinses, and agitate them multiple times during each 30 minute period. Also this method will help mitigate the difference in results from a Russet to a Kennebec. As you said, nothing will replace the Kennebec, but this will get the Russet closer.
If you're willing to dedicate a couple hours to the process you absolutely can get amazing glassy exterior fluffy interior fries with the lowly russet. The trick is you boil the fries with a heaping teaspoon of baking soda for 5-6 min (pull and drain when you see the smaller fries begin to break in half or small shards flake off the larger ones). Drain and dry on paper towels and stash in the fridge on a cookie sheet until cold. Take them out of the fridge and let them come up to room temp and fry at 375 until you get the browning you desire. Voila. Best fries ever. Love your channel by the way.
@@Lettuce-and-Tomatoes That is a completely ridiculous claim. If it was _at all_ possible to mount a class action lawsuit for your being obese, there wouldn't be a fast food chain left alive today. Don't be hysterical.
And I guarantee ya they’d come out practically equivalent to 99% of people. Hell you might even be able to fool Brian especially assuming he’s correct they use that potato variety. So why the hell are we going to all this effort for practically the same thing. Most of it is just in our head and we feel like it’s better if it’s hand made even when it doesn’t really matter. Literally the coveted restaurant fries are usually freezer fries, they come already partially prepped and frozen. Guess it’s like planting a garden though cuz that’s almost never the easiest best way to get that done but you enjoy it
@@Lettuce-and-Tomatoesdude that is only just barely coherent. I can’t tell if it’s funny or sad, maybe you we’re just really drunk when you wrote that lol
My secret weapon for really great fries have been triple cooked chips (UK). Cook in water + vinegar first, 2nd fry low temp, 3rd fry high temp. Delicious!
That's what I do. But I do think the French fry is a different thing. This method looks great for the classic American french fry. (I know that's a contradiction but I think the Americans made it their own).
Brian, we have a lot in common. I may not be a former baker or run a wildly successful cooking TH-cam channel, but I sure as hell can smash an entire bowl of fries as well.
that's the thing I've been realizing with many of these recipes (as someone learning to cook). Many of them require ingredients i simply don't have access to.
Take a pot o' cold water. Cut russets into desired shape, drop them into the water as soon as they're shaped. Once all tates are cut, go to the sink and wash away starch as described in the video (though I'm usually less thorough). Replace the water and take it over to the stove. Boil until they're about to fall apart from a poke with a fork. Strain them in the sink and let them sit in the strainer to steam off. Do a similar double fry method as described in the video. I've never timed it. I pull them up on the lower temp after they basically start to get any color on them. I pull them up on the high temp after they've passed the "I scraped them with a fork and found them sufficiently crispy" test. Salt and enjoy. Make a Raisin Caines ripoff fry sauce for bonus points. This method gets me pretty impressive results and I can be eating fries within an hour with it. I'm sure the upgraded Kenny potates would also help bring this method to the next level, but I've never heard of them before today.
If you're in Europe, do buy the Bintje from Belgium, if you're in the neighbouring countries, they should have that variety available for shipping. Ideal for fries for the same reason as the Kenny. Traditionally fried in beef tallow, of course.
@brianlagerstrom; Good technique, as usual. Pro tip from the fry capital of the world -Belgium-: 1st fry in ox white, far more flavourfull. Then freeze the fries. 2nd fry in peanut oil to chrisp up. You're welcome!
I've seen these types of potatoes at my local farmers market in St. Catharines, Ontario in Canada. I haven't seen them this year yet but I think they are in season later in the summer if I remember correctly. I will definitely try this out when I can get my hands on some!
You can also use a french fry cutter. Those things are amazing and helped me get a very even, consistent cut in my fries. That, and boiling my fries in a pot of water with 1 TBsp of white wine vinegar and plenty of salt, gave me the best home fries I've had in a long time.
Wait, so after cutting them, you boil them in water? How long do you boil them and what is the purpose of the White Wine Vinegar? Do you use that same boiling water to store them in a container overnight or something? Or... Is the (I imagine BRIEF) Boiling a way to rush the starches out of the potato in order to get frying within the same hour?
I really appreciate how methodically you talk through every step. I'm guilty of more than a few failed experiments and the edumacation as to why I may have erred is awesome.
BTW if you live in Europe and are looking for a good potato variety you should look for Bintje Potatoes (pronounced bintsh) ! The are probably the best kind of potatoes for Fry making. Every proper fry cooked in belgium is made with this one, and every respectable fry enthusiast in europe uses them. I dont know if this variety is produced in north america but in europe it is for sure.
When I married my husband, he was an "only kennebec potatoe" guy haha we grow them in our garden, but we are lucky that we live in an area where we have a farmers market around every corner that sells them as well!
I got a easier trick that works in any potato and even sort of work with Airfryer: cut the chips on the thick side, boil them to the point their cooked but don’t break. And then fry them. You can even do doble fry like with korean fry chicken. Love your videos by the way.
Best snack EVER… the Northern English Chip Butty. Maris piper potatoes fried in beef dripping and lumped into a heavily buttered soft floury bap. Heinz tomato ketchup optional…
Happily, I live in Maine - which is a great potato-growing state - and live less than an hour's drive from Kennebec County. We stocked these as seed potatoes when I worked at any Agway and they can be found at farmers markets, like the vid said. I never appreciated the differences in the kitchen between these and Russets. Thanks.
We usually leave the skin on and put the bowl in the freezer for at least 20 minutes before frying or baking. The whole potato can be eaten so if you're going to peel them don't throw out the the skin. Fry them up and season them as a side dish. I can't recall the last time I peeled a spud.
These look way better than most homemade fries, but I still have the best results if I freeze them first. They turn out far crispier for me. (using Russets) I've heard it has to do with moisture content and surface vs interior cooking, but whatever the reason, freezing works for me. I'll have to find some Kennebecs.
Finally someone comes out with the truth! I doubt I can manage to get a hold of these potatoes but at least now I know why no matter what I did the previous results were unsatisfactory, even worse most of the recipes/advice I saw made no mention that I wasn't going to get perfect fries so I thought I was doing something wrong.
❤Kennebec - They are delicious and good for anything; I grow them in my garden. Last harvest fries are mind blowing. Reaction @8:20 - spot on. Not kidding. Russets are preferred by stores and restaurants because of abundance and grow fast, you can get a couple harvests per year. Like imagine the Russet like a 1500 pick up truck, it does the job very well, loved by many. The Kennebec is like a Camaro, you pick your date up with it.
I wonder if you can use a dehydrator for 10-20 minutes to get the fridge potatoes totally dry and higher internal temp. They won't get much past 120F but all the moisture on the surface should be done.
I pretty much do everything you mentioned, except I like the russets better as I like the dark color and texture, and I triple fry about 30 mins apart. I also try to tear the ends a bit before the 3rd frying to get that extra crispiness. Then salt and cayenne pepper. Mmm...
Thanks for the video. Unfortunately we don't get that kind of potatoes in our supermarkets in Trinidad and Tobago (in the Caribbean). We get only russet. Those fries look so delicious.
I'm LOLing at the timing of this video. I just made your fish & chips recipe last weekend, so I was rewatching that video in preparation. Today's video is an extended version of the "chip" portion, from the Kennebec potatoes to the method. Since I was doing the fish batter GF, I followed your advice & stuck to Ore-Ida steak fries in the air fryer so I could focus my attention on frying the fish - which was EXCELLENT, BTW. It didn't stay as crispy as wheat flour but the fish inside was perfectly cooked, and I hadn't had a good, old-fashioned fish fry in years. Really scratched the itch! Thanks for the great recipe & technique.
Must be a complete coincidence that in my area Kennebec potatoes are common, especially potato seeds. For years I've just stuck to Yukon potatoes because they're good all around and I love mashed potatoes. I might give these a try next year.
My personal fav is still oven cooked potatoes, just bake them for 45+ min with a good coating of oil and some heat resistant spices. It's a true set it and forget it method with very crispy results. I also don't make rectanges but cut wedges, leaving the pointed size extra crunchy for a more lazy assymetric rustic feel. It also doesn't waste any potato since I don't peel them nor do you need a lot of oil, and most of the oil you use, you eat, avoiding having to filter and reuse and eventually appropriately dispose of the oil.
My secret tip for drastically improving that crispy outside creamy inside texture, is boiling the fries after being cut, then freezing them, then frying at low temp, freeze them again if you really want to go the extra mile, and then fry them hot to serve. Yields perfect restaurant fries even with the lacking variety of potatoes i can get where I live!
Never heard of Kennebec potatoes before and will have to find them in my area if I can. Really good info about the science/process as I’m trying to step up my french fry game. I’ve noticed if I let my russet potatoes soak overnight I tend to not get an overcooked brown color on my fries either. Thanks for the 18-36 hour refrigerator tip since I’ve only been doing 8 hours, maybe my russet potatoes will be less brown if I let them soak longer
I started my deep fry journey using an enameled cast iron dutch oven, as you use. I thought the thermal mass would help keep the temp consistent. however I found that unless I fry in pretty small batches, the temp drops and because of the mass of pot, takes too long to recover on a fairly wimpy home gas cooktop. So I switched to a carbon steel wok, as easier to regulate heat. Plus, the shape of the wok makes for easier maneuvering of food, and more area for expansion and bubbling of the oil. Just my own observation....maybe not for everyone.
Absolutely - the regulation you can get from a thinner pan is invaluable. The best I've found (I do this a lot) is what we call a chip pan in these parts: a saucepan with a frying basket that fits perfectly into it. If the potatoes are wetter than you thought and the oil goes a hit crazy, you can lift the whole lot back out (and even if it doesn't go crazy, it's just easier to plunge/lift everything at once). I also use a wok on another burner for doing the fish/chicken/whatever else I'm frying, so the meal's all ready together.
My trick is freeze them after 1st fry or technically Heston Blumenthalls trick to be more specific. It works great but u have to plan ahead to make them
From Grinding it out, - He went on to explain that when potatoes are dug, they are mostly water. They improve in taste as they dry out and the sugars change to starch. The McDonald brothers had, without knowing it, a natural curing process in their open bins, which allowed the desert breeze to blow over the potatoes.
Thanks! I'll have to see if our local farmers' markets have the Kennebecs. My mom used to make fries at home in the 60s and 70s and she'd do the two-step thing, and they were tasty (probably to a large extent because we ate them while they were still quite hot). BTW, your French accent is charmingly midwestern, mawn-soor!
Literally made homemade fries last night and complained to my husband that they never seem to come out right 😅 definitely gonna try this cutting and cooking method next time!
I'm actually a big fan of the way russet potatoes deep fry. They're definitely not the same type of crunch as other restaurant fries, but they work really well for newfoundland (local) style fish and chips. The darker colour and somewhat in-between soft and crisp texture works well with a coating of gravy and "dressing" (soft bread crumbs, summer savoury and butter). The Brits consider our style of fish and chips soggy bug I've always loved the messy homogeneous texture of it. If you like poutine you may like this style.
Where I live the main potatoes sold in stores are the atlantic and kennebec varieties, interchangeably sold as "white" potatoes, and russets are sold as russets, not white potatoes. White potatoes are better mashed, baked, fried, boiled, everything. Never understood why russets are the "default" potato in the US when they just aren't as good.
I've seen many videos on how to make the best French Fries. Some videos advise you to use white vinegar and parboil them instead of this long waiting period in a container with water. I think both ways work. The double frying is 100% the best way to get the right crunch on the outside and the tenderness inside. Unfortunately, I can't get a hold of any kind of the potatoes you've mentioned. I always used very starchy and mushy boiling potatoes, and it worked the best for me.
I remember when I first found your channel a billion years ago (Weeds and Sardines) and I was so happy to find both gardening and cooking in one place. Sigh. Good times.
Beef tallow is my secret weapon. I render my own from fresh suet. There is absolutely nothing better for french fries. Tallow is also great for fried chicken.
call me crazy but i like the russets done this way. I always have haha. I like the texture better, and how they almost melt in your mouth yet are still crisp! I also usually don't use ketchup if that matters.
I took a class once for steak frites and the chef cooked his fries in cold oil to start, my hand to God. They were amazing. I need to find that recipe! After frying, can you reuse the oil?
There is something to that, certainly. Crispy shallots do very well that way - the water is purged as the oil heats up, so once it reaches a high enough temperature to brown them, they're quite significantly dehydrated and crisp up rather than going soggy. Not something I do with potatoes usually, as I tend to parboil so I worry they'll just soak up the cold oil...but it does make some sense. Reusing oil? Absolutely. Once it's cooled, you can strain it off - I find stopping pouring once you get to the gritty sludge is best, rather than straining to the last drop - then top up with a bit of fresh next time you use it. I've been using the "same" oil for years in this way, but it's actually been gradually replaced.
Have you tried freezing the fries before frying? Same technique works for Tofu. The freezing creates little air pockets that makes the fries crispier or the tofu more permeable to flavor.
Doesn’t this pose a risk for extreme splatter of the oil when you put frozen fries in oil or am I mistaken? Is that just putting wet things in oil that causes splatter?
For people trying to get crispy fries with Russets, I recommend sticking to a shoestring cut with the twice-fry and you should get a pretty good result. The fries will cook faster, which means that they will start crisping earlier and the surface of the fry won't have time to darken too much and throw off the flavour. I find you get a delicious result, but it is a different fry. Personally, I love poutine and I think the shoestring works better than a thicker cut because it will hold more gravy.
You are right Brian. I never heard of those. As I never heard of Russet potatoes. These are not known outside of US. So whatever I watch from Murica about the good ol' spud, I will have no reference to use it anywhere else in the world. Congrats on 1 mil by the way!
Happy New Year and thank you for the useful hints. Finally someone to eat French fries with ketchup like me. Greetings from the heavily coated mayo Europe 😅I like your channel. Blessings.
Would this same process produce a great sweet potato fry, or do you think that would require a different technique?? Love your channel, thanks for all the great advice
Yo Bri, have you tried frying them in tallow instead of cooking oil? For those of us trying to avoid seed oils, wondering how change would stack against canola. I would imagine it would (at the least) add some flavor dimension to it.
if you're health-conscious it doesn't matter how it would stack, seed oils are absolute poison and they are the reason why I am making my own fries. The taste is sooo different that I'm starting to think fast food chains don't actually use real potatos for their french fries and instead using some kind of processed potato-like ingredient. Fwiw beef tallow is what McDonald's used to use to fry their french fries back in the day and those who tasted it before they changed it say the change was for the worse.
These look fantastic, buuuut, i'm happy with my more widely applicable method. The 36 hour soak, is a must. After the soak, you want to BLANCHE your cut fries in a pot with a mixture of 1 part vinegar to 9 parts water , i like shoestring, boil for 3-4 minutes. Remove to a paper towel lined tray to drain, cover with paper towels, then use a tea towel to pull out additional moisture, let sit for 30 minutes, bring a pot of neutral oil to 350f as they sit. Once they're drier, flash fry for 60-90 seconds, just to get a bit of crisp on the exterior. Back on the baking sheet to cool. Once cooled, PUT THEM INTO THE FREEZER. Let them freeze at least 12 hours, preferably 24. It's a pain in the ass, but the addition of vinegar elevates the flavor without overpowering anything and you end up with the same crispy on the outside, soft on the inside you get from the frozen supermarket fare.
for home cooks, where you don't need to cook multiple batches, the easiest way is to put the potatoes into room temp oil, and fry them until they are done. No double-cook is required. Rinse and soak the cut fries for at least one or two hours, then dry them off, place them in the fryer along with the room temp oil, set the temp for 375, and cook in a single batch until done, about 20 minutes generally. Best oil for frying is pure beef tallow, with peanut oil a close second.
I fry russets for around 10 minutes on the second fry and as long as I removed surface starch they turn out super crisp with a pillow interior. If I dont soak they get brown and soggy.
Yes potato selection is very important, BUT I always use russet potatoes AND you CAN make them crispy... with a few caveats. 1) They WILL be darker and 2) You can't make them any thicker than shoestring size or else they'll burn before they can become crispy. Here's how I make them: Cut potatoes, rinse them until water is clear, then dry. For the first fry, maintaining 250 degrees for 8 minutes is ideal but the temp can go anywhere from 240-280. if 265-280 bring down fry time to 6 minutes. Shake them well, wait 10 minutes. Fry again anywhere from 315 to 340. If 315-330, fry for 4 minutes or until they turn the color in this video. if 330-340. Fry for 2 or 3 minutes or until the color in this video.
Another great video. I haven't read all the comments, but I wonder if I'm in the minority of those who greatly prefer the Russets for their bend-y-ness.
Kennebec's are a common as muck here is Australia. They are one of about three varieties of potatoes that every supermarket will always have in stock.😀
Greetings from Belgium. You get a lot of things right and a few not so right. From a health perspective the temperature of your second bake is really too high. You need to avoid acrylamides. 345° F would be ideal for most potato varieties. Soaking the fries is a waste of time, and you want a thickness of 1 cm, not 1.5 cm. This ensures that you can bake at 345° F, and it only requires 2-3 min., not 7-10 min. Kennebec is a very good choice because it has a medium starch content and it's the right size.
I have heard that beef tallow is preferred as well??? Is this true? Thank you for the warning on acrylamide, I have some research to do now to make sure I'm doing this safely.
@@dkindig Beef tallow tastes better and is far safer at higher temperature cooking for longer periods of time so you can cook at the higher temperatures safely. Another alternative is palm oil. It's one of the safest oils for deep frying being able to handle higher temperatures and longer high temperature cooking without breaking down. Avoid seed oils for deep frying if you can. The worst is vegetable oil (soybean oil), canola oil (rapeseed oil), and while many people like the taste of peanut oil, it does break down over a long period of time at high temperatures, so it's not the healthiest.
Brian, have you tried the cold oil method (i.e. put the fries in the pot, cover with cold oil, bring to temp and have the oil bubble until the fries are crispy and brown)? We did this for July 4th and the results were great. Light, crispy, fluffy insides. It was such and easy process and I only had to stir about two times. It was so easy and a great method.
Not to make this a competition between TH-cam French Friers, but if all you can get is the russet potatoes I've had a lot of great success doing Ethan Chleboski's boil in acidic water followed by a double fry method. Its definitely not a quick weeknight fry option but for homemade french fries its made the best ones I've ever had at home when I do it.
You should do this same method with beef tallow instead of canola oil. I would be interested in see your reaction to this. I've read or heard that Julia Child's favorite food was french frys but then wasn't anymore because of the mass adaptation of using cheaper oils.
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If you’re able to get kennebec potatoes, comment below to share where you got them. Also, if you’re in the UK, there’s a similar variety called Maris piper. Start speaking a new language in 3 weeks with Babbel🎉. Get up to 60% off your subscription ➡Here: go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-jul-2023&btp=default&TH-cam&Influencer..brianlagerstrom..USA..TH-cam
I get better potatoes right from the farm: th-cam.com/video/YML_DDLouOk/w-d-xo.html
Move to Maine. I live on a hill just above the Kennebec River and I can get Kennebecs all year long! 😎
When I was in the service, I was station near Belgium. I was addicted to their fries. They're secret is beef tallow. They fry their fries in beef fat. Just an idea to make life easier. Big fan, keep up the good work. Peace
@@samgrant83 Everybody in the room: "They are on another level." IYKYK
Oh my goodness! I just saw these on sale this weekend from my local tractor supply and wanted to give them a try because I've never heard of them before. I'm so excited. I'm in the South, and we have a long growing season so I wanted to plant some since I still have time before 1st frost. What luck
Great video. A little potato science from my husband who grew up on a potato farm… the reason why the russet is darker than the kennebec is that it was stored (after harvesting) in a colder potato storage than the Kenny. Potatoes raised specifically for fries are kept at a warmer temperature in storage in order to keep the starches from turning to sugars. Spuds raised for table use and grocery store bags are stored in colder temperatures in order to keep them from sprouting and breaking down. Whenever they would bring a truckload to the processors they would have a potato sliced and dropped in oil, called a fry color check. That would tell them where to unload because the processors wanted like fry colors together and not mixed. Just thought I’d add that info coming from the grower perspective- they grew kennebec as well as russets.
Thank you.. love the extra knowledge
It ain’t much, but it’s honest work
Came here to say the same thing! I’m a potato Agronomist for a large French fry processor. Most people don’t know that there’s a grocery store russet type and specific russet types used for French fries and they are managed very differently all the way from planting to storage.
@@justinwilcox2936 thank you! Phew, I’m glad I didn’t make any glaring errors on my explanation! Thanks for the additional information. Actually probably most people don’t know there are more than two varieties of potato.😂baking and boiling. 😂love that Brian has so many food followers who know and care about foods. Brian is a wealth of knowledge and so are his friends and fans!
Fascinating! Thx for sharing
Bri, I'm so sorry you had to suffer through that bowl of fries, we appreciate the sacrifices you make for our education. You a real one.
I'm glad that you can understand my struggle
Hey Bri - Two things that upped my fry game:
- Use peanut oil, super tasty for fries (even better is beef tallow, but that's a whole thang)
- Use popcorn salt, tinier granules that stick well and have that classic fry taste (big fast food places use this)
Animal fats for the win
And you don’t even need to buy popcorn salt. Just take it for a spin in the food processor to get that saltiness powdery
yep, I would never ever use canola or sunflower oil for deep frying again.
Please use beef tallow instead of any plant oil.
Peanut is great! The cost is not :(
One tip people trying to fry some russets - boil in a combo of water/vinegar, this will keep the potatoes from crumbling and falling apart (see Kenji's recipe).
that's how I do it plus a double fry. they come out perfect every time. I just want a good method for frying waxy potatoes. The flavor is so much better but they will never get crispy
@@clashwithkeen give them a batter. A little sprinkle of corn starch or something.
That's a very good idea regardless of whether you double fry or use the cold oil technique. (Big Kenji fan here who does the vinegar/pectin thang.)
who's kenji? where can I see his recipe? Edit: serious eats on google I gather?
btw, I saw that he doesn't do the keep in cold water for 8hrs thing, is it not necessary with his method?
Found the Kennebec at my local farmers market yesterday. Made your fish and chips recipe with them and the wife was blown away. Thank you for the tips!
Russets can be improved by parboiling 10min w/ a little vinegar - the lower pH will slow the maillard reaction upon frying such that you use a slightly hotter temp for longer too cook the water out without the fries burning
Interesting tip! When you say "a little" vinegar how much do you mean, approximately?
@@davidf2281 i used a 1/2 cup for a pretty bug russet (2 cup), which was a little much, leaving the final fries with a little vinegar taste (not bad though); I’d say for parboiling 2 cups of potato shoestrings use between 1/4- 1/3 cup of vinegar
the parboiling does leave you with wet shoestrings, which need to be dried before frying; you can also freeze them to alter the starch crystallization upon frying, but that’s better for when you have to fry a lot and the parboiling and storage ahead of time minimizes the fry time of the day of… not super revelatory or practical for home equipment
@@hellfish2309 Cool, thanks dude 👍
also i feel like his comparison was a little unfair, he was cooking the russets the same amount as the other potatoes when they were clearly done already. So you're comparing one potato that was cooked the right amount of time to the other which was clearly a bit overcooked.. and then being like "see? the russets are so much worse!"
@@EB-bl6cc i haven’t tried kennebecs, but the technical tricks to optimize russets and their availability are just a different point all together than the one he’s making, and in fairness to him the vinegar blanche + freeze + 2x fry is featured on other cooking YT creators’ channels
Right off the bat I think you have the absolute right idea about the precook. In my younger days, I worked at a famous fast food hamburger place that is famous for it's huge portions of home made French fries. And their procedure was a much shorter precook, in a much hotter oil...The same temp oil they did the final cook in. And in my own personal quest for perfection, I learned to do it almost identically to yours. I concluded 290 (splitting hairs), but also did 5 minutes. So MUCH MUCH more cooking in the precook than at 5...erm, that famous Hamburger place. The procedure you are using is PERFECT for serving the public in my opinion. it will yield a fry that most people will think is perfect. I would suggest an added step that people could use if they like those random straggler fries that got either overcooked in precook due to being smaller than average, or just got broken after precook and before final. And that is a 60 second blanch in boiling water prior to precook. This does 2 things, it cooks them more and weakens the surface so they get a more penetrated crunch, and it also helps them get drier prior to precooking in hot oil. When you take them out of hot water, the moisture on the surface tends to self dry as it is hotter and evaporates more aggressively. Again...This is only for people that like something a little more crunchy, broken down, and a tad greasier, due to the surface not being as secure. Also, one last tip...in the early process of rinsing, if you have the time, rather than rinsing 3 times at once, wait 30 minutes between rinses, and agitate them multiple times during each 30 minute period.
Also this method will help mitigate the difference in results from a Russet to a Kennebec. As you said, nothing will replace the Kennebec, but this will get the Russet closer.
If you're willing to dedicate a couple hours to the process you absolutely can get amazing glassy exterior fluffy interior fries with the lowly russet. The trick is you boil the fries with a heaping teaspoon of baking soda for 5-6 min (pull and drain when you see the smaller fries begin to break in half or small shards flake off the larger ones). Drain and dry on paper towels and stash in the fridge on a cookie sheet until cold. Take them out of the fridge and let them come up to room temp and fry at 375 until you get the browning you desire. Voila. Best fries ever.
Love your channel by the way.
My french fry secret weapon: you can deep fry oven fries.
@@Lettuce-and-Tomatoes That is a completely ridiculous claim. If it was _at all_ possible to mount a class action lawsuit for your being obese, there wouldn't be a fast food chain left alive today. Don't be hysterical.
And I guarantee ya they’d come out practically equivalent to 99% of people. Hell you might even be able to fool Brian especially assuming he’s correct they use that potato variety. So why the hell are we going to all this effort for practically the same thing. Most of it is just in our head and we feel like it’s better if it’s hand made even when it doesn’t really matter. Literally the coveted restaurant fries are usually freezer fries, they come already partially prepped and frozen. Guess it’s like planting a garden though cuz that’s almost never the easiest best way to get that done but you enjoy it
@@Lettuce-and-Tomatoesdude that is only just barely coherent. I can’t tell if it’s funny or sad, maybe you we’re just really drunk when you wrote that lol
@@Lettuce-and-Tomatoesridiculous
@@Lettuce-and-Tomatoessure bro
Every year we used to raise 800-1,200 lbs of mostly Kennebecs. Prolific and long-lasting, they were one of our favorite potatoes.
My secret weapon for really great fries have been triple cooked chips (UK). Cook in water + vinegar first, 2nd fry low temp, 3rd fry high temp. Delicious!
That's what I do. But I do think the French fry is a different thing. This method looks great for the classic American french fry. (I know that's a contradiction but I think the Americans made it their own).
Brian, we have a lot in common. I may not be a former baker or run a wildly successful cooking TH-cam channel, but I sure as hell can smash an entire bowl of fries as well.
that's the thing I've been realizing with many of these recipes (as someone learning to cook). Many of them require ingredients i simply don't have access to.
I've turned countless thousands of pounds of potatoes into french fries and this is the process we'd always use. No other way to do it
Phew, thanks for weighing in.
Take a pot o' cold water.
Cut russets into desired shape, drop them into the water as soon as they're shaped.
Once all tates are cut, go to the sink and wash away starch as described in the video (though I'm usually less thorough). Replace the water and take it over to the stove. Boil until they're about to fall apart from a poke with a fork.
Strain them in the sink and let them sit in the strainer to steam off. Do a similar double fry method as described in the video. I've never timed it. I pull them up on the lower temp after they basically start to get any color on them. I pull them up on the high temp after they've passed the "I scraped them with a fork and found them sufficiently crispy" test. Salt and enjoy. Make a Raisin Caines ripoff fry sauce for bonus points.
This method gets me pretty impressive results and I can be eating fries within an hour with it. I'm sure the upgraded Kenny potates would also help bring this method to the next level, but I've never heard of them before today.
If you're in Europe, do buy the Bintje from Belgium, if you're in the neighbouring countries, they should have that variety available for shipping. Ideal for fries for the same reason as the Kenny. Traditionally fried in beef tallow, of course.
Благодарю за мастер-класс, обязательно приготовлю ! 👍Thanks for the tutorial, I'll definitely make it!
@brianlagerstrom; Good technique, as usual. Pro tip from the fry capital of the world -Belgium-:
1st fry in ox white, far more flavourfull. Then freeze the fries. 2nd fry in peanut oil to chrisp up. You're welcome!
I've seen these types of potatoes at my local farmers market in St. Catharines, Ontario in Canada. I haven't seen them this year yet but I think they are in season later in the summer if I remember correctly. I will definitely try this out when I can get my hands on some!
What's your opinion of a pre-boil with water and vinegar to remove excess sugars before the frying?
You can also use a french fry cutter. Those things are amazing and helped me get a very even, consistent cut in my fries. That, and boiling my fries in a pot of water with 1 TBsp of white wine vinegar and plenty of salt, gave me the best home fries I've had in a long time.
I do the same and fry them in lard. Works with most potato varieties.
Wait, so after cutting them, you boil them in water? How long do you boil them and what is the purpose of the White Wine Vinegar? Do you use that same boiling water to store them in a container overnight or something?
Or... Is the (I imagine BRIEF) Boiling a way to rush the starches out of the potato in order to get frying within the same hour?
I really appreciate how methodically you talk through every step. I'm guilty of more than a few failed experiments and the edumacation as to why I may have erred is awesome.
Congrats on getting a million subs man. Been here since Weeds&Sardines. ❤❤❤
Thanks for still being here 👊
BTW if you live in Europe and are looking for a good potato variety you should look for Bintje Potatoes (pronounced bintsh) ! The are probably the best kind of potatoes for Fry making. Every proper fry cooked in belgium is made with this one, and every respectable fry enthusiast in europe uses them. I dont know if this variety is produced in north america but in europe it is for sure.
"je" in Dutch is not "sh" my man but yeah best potatoes for sure
@@JanPatatoes i put the pronunciation that i knew, which is the french one in that case. How do you pronounce it in dutch ?
@@pierre-louislamaze8802use the duh sound, but with a j, so something like bintjuh.
When I married my husband, he was an "only kennebec potatoe" guy haha we grow them in our garden, but we are lucky that we live in an area where we have a farmers market around every corner that sells them as well!
Congrats on the 1M subs!!
Thanks for this. Did you experiment with freezing the fries after the first cook to rupture the cell walls and make them fluffier?
If you only had Russet potatoes would you do the boiling technique first, and then the double fry?
I got a easier trick that works in any potato and even sort of work with Airfryer: cut the chips on the thick side, boil them to the point their cooked but don’t break. And then fry them. You can even do doble fry like with korean fry chicken. Love your videos by the way.
I don’t even cook them prior and still have nice fries in my air fryer 👍🏻
@@AmandineDwidwine try it out, it would add an extra step with boiling but cut significant time in the air fryer. And the taste is so much better.
@@Ndres1692 I do mine with the Steam Fry mode, works perfect
I understand that variety makes all of the difference. Could par-baking the fry effect a similar result as par frying?
Best snack EVER… the Northern English Chip Butty. Maris piper potatoes fried in beef dripping and lumped into a heavily buttered soft floury bap. Heinz tomato ketchup optional…
HP Sauce not optional...
Our preference is using yukon gold for most of our potato dishes. We also rinse the starch off of the fries and soak them.
Happily, I live in Maine - which is a great potato-growing state - and live less than an hour's drive from Kennebec County. We stocked these as seed potatoes when I worked at any Agway and they can be found at farmers markets, like the vid said. I never appreciated the differences in the kitchen between these and Russets. Thanks.
We usually leave the skin on and put the bowl in the freezer for at least 20 minutes before frying or baking. The whole potato can be eaten so if you're going to peel them don't throw out the the skin. Fry them up and season them as a side dish. I can't recall the last time I peeled a spud.
Feels like this video was made for me through the ether... been experimenting for months, and this was just fantastic. Thank you as always!!!
I do mine with russets but I cheat by coating them with a small amount of corn starch. Double cook as well and they're absolutely perfect!
I used to prep fries for a major canadian fast food place, and this is how we prepped them. Cut, wash and blanche.
These look way better than most homemade fries, but I still have the best results if I freeze them first. They turn out far crispier for me. (using Russets) I've heard it has to do with moisture content and surface vs interior cooking, but whatever the reason, freezing works for me. I'll have to find some Kennebecs.
Finally someone comes out with the truth! I doubt I can manage to get a hold of these potatoes but at least now I know why no matter what I did the previous results were unsatisfactory, even worse most of the recipes/advice I saw made no mention that I wasn't going to get perfect fries so I thought I was doing something wrong.
He fried the russets at too high a temp for too long for them to look like that.
Hey Bri - Made your Apple Galette over the weekend. HUGE HIT!
delicious
THANKS! That was a sleeper vid last fall, not a lot of views, but I really liked the recipe. Thanks for trying.
I've made it 4x, its incredible 🍏
I’m from St. Catharines Ontario Canada. Thx a lot Todd didn’t know If we can get here in St. Catharines 👍🇨🇦🇨🇦🇨🇦🇨🇦
❤Kennebec - They are delicious and good for anything; I grow them in my garden. Last harvest fries are mind blowing.
Reaction @8:20 - spot on. Not kidding. Russets are preferred by stores and restaurants because of abundance and grow fast, you can get a couple harvests per year. Like imagine the Russet like a 1500 pick up truck, it does the job very well, loved by many. The Kennebec is like a Camaro, you pick your date up with it.
So... if you lactoferment potatoes... it should also ensure, that they don’t get too early too brown, right?
I wonder if you can use a dehydrator for 10-20 minutes to get the fridge potatoes totally dry and higher internal temp. They won't get much past 120F but all the moisture on the surface should be done.
I pretty much do everything you mentioned, except I like the russets better as I like the dark color and texture, and I triple fry about 30 mins apart. I also try to tear the ends a bit before the 3rd frying to get that extra crispiness. Then salt and cayenne pepper. Mmm...
Thanks for the video. Unfortunately we don't get that kind of potatoes in our supermarkets in Trinidad and Tobago (in the Caribbean). We get only russet. Those fries look so delicious.
I'm LOLing at the timing of this video. I just made your fish & chips recipe last weekend, so I was rewatching that video in preparation. Today's video is an extended version of the "chip" portion, from the Kennebec potatoes to the method.
Since I was doing the fish batter GF, I followed your advice & stuck to Ore-Ida steak fries in the air fryer so I could focus my attention on frying the fish - which was EXCELLENT, BTW. It didn't stay as crispy as wheat flour but the fish inside was perfectly cooked, and I hadn't had a good, old-fashioned fish fry in years. Really scratched the itch! Thanks for the great recipe & technique.
Must be a complete coincidence that in my area Kennebec potatoes are common, especially potato seeds. For years I've just stuck to Yukon potatoes because they're good all around and I love mashed potatoes. I might give these a try next year.
Here I sit in the capital of Maine in Kennebec county. Taters are mostly grown in Aroostook though. Still yummy! Thanks!
My personal fav is still oven cooked potatoes, just bake them for 45+ min with a good coating of oil and some heat resistant spices. It's a true set it and forget it method with very crispy results. I also don't make rectanges but cut wedges, leaving the pointed size extra crunchy for a more lazy assymetric rustic feel. It also doesn't waste any potato since I don't peel them nor do you need a lot of oil, and most of the oil you use, you eat, avoiding having to filter and reuse and eventually appropriately dispose of the oil.
My secret tip for drastically improving that crispy outside creamy inside texture, is boiling the fries after being cut, then freezing them, then frying at low temp, freeze them again if you really want to go the extra mile, and then fry them hot to serve. Yields perfect restaurant fries even with the lacking variety of potatoes i can get where I live!
This is what french fry factories do
dominik knows what he is talking about.
Never heard of Kennebec potatoes before and will have to find them in my area if I can.
Really good info about the science/process as I’m trying to step up my french fry game. I’ve noticed if I let my russet potatoes soak overnight I tend to not get an overcooked brown color on my fries either. Thanks for the 18-36 hour refrigerator tip since I’ve only been doing 8 hours, maybe my russet potatoes will be less brown if I let them soak longer
I started my deep fry journey using an enameled cast iron dutch oven, as you use. I thought the thermal mass would help keep the temp consistent. however I found that unless I fry in pretty small batches, the temp drops and because of the mass of pot, takes too long to recover on a fairly wimpy home gas cooktop. So I switched to a carbon steel wok, as easier to regulate heat. Plus, the shape of the wok makes for easier maneuvering of food, and more area for expansion and bubbling of the oil. Just my own observation....maybe not for everyone.
Absolutely - the regulation you can get from a thinner pan is invaluable. The best I've found (I do this a lot) is what we call a chip pan in these parts: a saucepan with a frying basket that fits perfectly into it. If the potatoes are wetter than you thought and the oil goes a hit crazy, you can lift the whole lot back out (and even if it doesn't go crazy, it's just easier to plunge/lift everything at once).
I also use a wok on another burner for doing the fish/chicken/whatever else I'm frying, so the meal's all ready together.
My trick is freeze them after 1st fry or technically Heston Blumenthalls trick to be more specific. It works great but u have to plan ahead to make them
From Grinding it out, - He went on to explain that when potatoes
are dug, they are mostly water. They improve in taste as they dry out and the
sugars change to starch. The McDonald brothers had, without knowing it, a
natural curing process in their open bins, which allowed the desert breeze to
blow over the potatoes.
Thanks! I'll have to see if our local farmers' markets have the Kennebecs. My mom used to make fries at home in the 60s and 70s and she'd do the two-step thing, and they were tasty (probably to a large extent because we ate them while they were still quite hot). BTW, your French accent is charmingly midwestern, mawn-soor!
Literally made homemade fries last night and complained to my husband that they never seem to come out right 😅 definitely gonna try this cutting and cooking method next time!
The Operative Word is they make me "HAPPY" 😊 😋😊
I'm actually a big fan of the way russet potatoes deep fry. They're definitely not the same type of crunch as other restaurant fries, but they work really well for newfoundland (local) style fish and chips. The darker colour and somewhat in-between soft and crisp texture works well with a coating of gravy and "dressing" (soft bread crumbs, summer savoury and butter). The Brits consider our style of fish and chips soggy bug I've always loved the messy homogeneous texture of it. If you like poutine you may like this style.
Totally agree, from Saskatchewan!
Where I live the main potatoes sold in stores are the atlantic and kennebec varieties, interchangeably sold as "white" potatoes, and russets are sold as russets, not white potatoes. White potatoes are better mashed, baked, fried, boiled, everything. Never understood why russets are the "default" potato in the US when they just aren't as good.
Great show, Thanks!! What would be the Irish equivalent of those elusive Kennelbacs?
I've seen many videos on how to make the best French Fries. Some videos advise you to use white vinegar and parboil them instead of this long waiting period in a container with water. I think both ways work. The double frying is 100% the best way to get the right crunch on the outside and the tenderness inside. Unfortunately, I can't get a hold of any kind of the potatoes you've mentioned. I always used very starchy and mushy boiling potatoes, and it worked the best for me.
I agree. Use peanut oil rather than canola.
I remember when I first found your channel a billion years ago (Weeds and Sardines) and I was so happy to find both gardening and cooking in one place. Sigh. Good times.
Beef tallow is my secret weapon. I render my own from fresh suet. There is absolutely nothing better for french fries. Tallow is also great for fried chicken.
I grow a lot of potatos, can you freeze them after the first blanch/fry and then fry them later from frozen?
call me crazy but i like the russets done this way. I always have haha. I like the texture better, and how they almost melt in your mouth yet are still crisp! I also usually don't use ketchup if that matters.
hi Bri first time i heard of kennebec potatoes i will def look for them at my organic store🙏🙏👍👍😋😋😋😋
Try golden wonder potato.
Make chips finner and cooked only once at 150c.
You will love it.
I took a class once for steak frites and the chef cooked his fries in cold oil to start, my hand to God. They were amazing. I need to find that recipe! After frying, can you reuse the oil?
There is something to that, certainly. Crispy shallots do very well that way - the water is purged as the oil heats up, so once it reaches a high enough temperature to brown them, they're quite significantly dehydrated and crisp up rather than going soggy. Not something I do with potatoes usually, as I tend to parboil so I worry they'll just soak up the cold oil...but it does make some sense.
Reusing oil? Absolutely. Once it's cooled, you can strain it off - I find stopping pouring once you get to the gritty sludge is best, rather than straining to the last drop - then top up with a bit of fresh next time you use it. I've been using the "same" oil for years in this way, but it's actually been gradually replaced.
These are fire! Heston Blumenthal’s fries are the gold standard in my opinion.
Have you tried freezing the fries before frying? Same technique works for Tofu. The freezing creates little air pockets that makes the fries crispier or the tofu more permeable to flavor.
Doesn’t this pose a risk for extreme splatter of the oil when you put frozen fries in oil or am I mistaken? Is that just putting wet things in oil that causes splatter?
@@Elizabeth-490 frozen is not an issue, that's what McDonalds does. In and Out fries fresh cut potato fries and they are not nearly as good
For people trying to get crispy fries with Russets, I recommend sticking to a shoestring cut with the twice-fry and you should get a pretty good result. The fries will cook faster, which means that they will start crisping earlier and the surface of the fry won't have time to darken too much and throw off the flavour. I find you get a delicious result, but it is a different fry. Personally, I love poutine and I think the shoestring works better than a thicker cut because it will hold more gravy.
These remind me of English chips. I had some in England last year and what a revelation. ❤❤❤❤❤
Try rendered down chicken fat for deep frying chips and English style battered fish. Its amazing and the golden colour
You are right Brian. I never heard of those. As I never heard of Russet potatoes. These are not known outside of US. So whatever I watch from Murica about the good ol' spud, I will have no reference to use it anywhere else in the world. Congrats on 1 mil by the way!
Happy New Year and thank you for the useful hints. Finally someone to eat French fries with ketchup like me. Greetings from the heavily coated mayo Europe 😅I like your channel. Blessings.
Would this same process produce a great sweet potato fry, or do you think that would require a different technique?? Love your channel, thanks for all the great advice
Yo Bri, have you tried frying them in tallow instead of cooking oil? For those of us trying to avoid seed oils, wondering how change would stack against canola. I would imagine it would (at the least) add some flavor dimension to it.
if you're health-conscious it doesn't matter how it would stack, seed oils are absolute poison and they are the reason why I am making my own fries. The taste is sooo different that I'm starting to think fast food chains don't actually use real potatos for their french fries and instead using some kind of processed potato-like ingredient. Fwiw beef tallow is what McDonald's used to use to fry their french fries back in the day and those who tasted it before they changed it say the change was for the worse.
These look fantastic, buuuut, i'm happy with my more widely applicable method.
The 36 hour soak, is a must.
After the soak, you want to BLANCHE your cut fries in a pot with a mixture of 1 part vinegar to 9 parts water , i like shoestring, boil for 3-4 minutes.
Remove to a paper towel lined tray to drain, cover with paper towels, then use a tea towel to pull out additional moisture, let sit for 30 minutes, bring a pot of neutral oil to 350f as they sit.
Once they're drier, flash fry for 60-90 seconds, just to get a bit of crisp on the exterior.
Back on the baking sheet to cool.
Once cooled, PUT THEM INTO THE FREEZER. Let them freeze at least 12 hours, preferably 24.
It's a pain in the ass, but the addition of vinegar elevates the flavor without overpowering anything and you end up with the same crispy on the outside, soft on the inside you get from the frozen supermarket fare.
Regular old potatoes are good enough for me. I load em up with so much salt and ketchup I don’t notice any grease.
Used to use these all the time in Maine. I think they originated in Presque Isle Maine.
for home cooks, where you don't need to cook multiple batches, the easiest way is to put the potatoes into room temp oil, and fry them until they are done. No double-cook is required. Rinse and soak the cut fries for at least one or two hours, then dry them off, place them in the fryer along with the room temp oil, set the temp for 375, and cook in a single batch until done, about 20 minutes generally. Best oil for frying is pure beef tallow, with peanut oil a close second.
I fry russets for around 10 minutes on the second fry and as long as I removed surface starch they turn out super crisp with a pillow interior. If I dont soak they get brown and soggy.
u fry in very hot oil or just meduim !
@@sifeddinenadji4255 I set it to probably 370 F, but it drops a lot when I put the fries in.
Yes potato selection is very important, BUT I always use russet potatoes AND you CAN make them crispy... with a few caveats. 1) They WILL be darker and 2) You can't make them any thicker than shoestring size or else they'll burn before they can become crispy. Here's how I make them: Cut potatoes, rinse them until water is clear, then dry. For the first fry, maintaining 250 degrees for 8 minutes is ideal but the temp can go anywhere from 240-280. if 265-280 bring down fry time to 6 minutes. Shake them well, wait 10 minutes. Fry again anywhere from 315 to 340. If 315-330, fry for 4 minutes or until they turn the color in this video. if 330-340. Fry for 2 or 3 minutes or until the color in this video.
Another great video. I haven't read all the comments, but I wonder if I'm in the minority of those who greatly prefer the Russets for their bend-y-ness.
Looks so good!
Kennebec's are a common as muck here is Australia. They are one of about three varieties of potatoes that every supermarket will always have in stock.😀
THANK YOU. GREAT VIDEO
I've never tried the long soak before. That is a great tip. I wonder if there is a way to get rid of even more surface moisture
Just a thought. I have a salad spinner to get the water out of my greens. Would this work for getting out the moisture in the fries?
Greetings from Belgium. You get a lot of things right and a few not so right.
From a health perspective the temperature of your second bake is really too high. You need to avoid acrylamides. 345° F would be ideal for most potato varieties.
Soaking the fries is a waste of time, and you want a thickness of 1 cm, not 1.5 cm. This ensures that you can bake at 345° F, and it only requires 2-3 min., not 7-10 min.
Kennebec is a very good choice because it has a medium starch content and it's the right size.
I have heard that beef tallow is preferred as well??? Is this true? Thank you for the warning on acrylamide, I have some research to do now to make sure I'm doing this safely.
@@dkindig Beef tallow tastes better and is far safer at higher temperature cooking for longer periods of time so you can cook at the higher temperatures safely.
Another alternative is palm oil. It's one of the safest oils for deep frying being able to handle higher temperatures and longer high temperature cooking without breaking down.
Avoid seed oils for deep frying if you can. The worst is vegetable oil (soybean oil), canola oil (rapeseed oil), and while many people like the taste of peanut oil, it does break down over a long period of time at high temperatures, so it's not the healthiest.
yes thats true we use beef tallow in belgium! horse fat is also common
@@Danielle_1234 Yes, peanut oil has always been what I've used for turkeys 😀, good to know about palm oil, I will look into that.
@@xd-me8yr Thanks, that's great to know!
Might have to try my hand at truffle & parmesan fries after seeing this.
Brian, have you tried the cold oil method (i.e. put the fries in the pot, cover with cold oil, bring to temp and have the oil bubble until the fries are crispy and brown)? We did this for July 4th and the results were great. Light, crispy, fluffy insides. It was such and easy process and I only had to stir about two times. It was so easy and a great method.
Really?! That's awesome. I need to know more.
Hey Bri! Do you have any other recommendations for other recipes that kennebec potatoes are particularly good for?
Also in STL, which farmer's market has the potatoes usually? I am a potato girl through and through and I really want to try this now.
Not to make this a competition between TH-cam French Friers, but if all you can get is the russet potatoes I've had a lot of great success doing Ethan Chleboski's boil in acidic water followed by a double fry method. Its definitely not a quick weeknight fry option but for homemade french fries its made the best ones I've ever had at home when I do it.
Could you brine/season the soaking part of the potato? Or would that be too salty afterwards?
Hey Bri…What farmers’ market did you find them at? It didn’t look like Tower Grove, Delmar, Soulard, or Francis Park.
You should do this same method with beef tallow instead of canola oil. I would be interested in see your reaction to this. I've read or heard that Julia Child's favorite food was french frys but then wasn't anymore because of the mass adaptation of using cheaper oils.