Tried making fries from fresh potatoes vs. frozen bag stuff...

I cut up two russet potatoes, soaked them, patted them dry, and did the whole thing, then just tossed some Ore-Ida crinkles in for a second batch. The frozen ones came out way crispier and tasted better, which felt like a kitchen fail... What's your go-to for getting fresh cuts to actually beat the frozen kind?

2 comments

2 Comments

mark_price11h ago

Did you fry them twice? That's the real trick for getting them crispy.

hayes.joel7h ago

Totally get that frustration! Read a whole article once about how frozen fries are actually par-fried at the factory, which is that first fry we try to do at home. The key is getting all the surface moisture off before they hit the oil. Even after patting dry, letting them air dry on a rack for a bit helps a ton. A second fry at a higher temp to finish is non-negotiable for real crunch. Don't give up on the fresh ones, that double fry method changes everything.