:smack: I’ve been blanching them in water - which I figured was driving out the starch (sugars) and partially responsible for the lack of browning action. Only 2-3 minutes final cook? Wow - I’d been frying them for 10-12 minutes. Thanks!
After you cut your potatoes, put them in cold water for a while. Then blanch them in the oil, cool, and fry.
It works with hashbrowns too.
And canola oil works fine. I prefer peanut, though.
Well, to be sure with the canola. Just saying the tallow might render a surprise.
Blanching usually does refer to water. I’m not aware of the term being used with oil, so I don’t think you’ve misunderstood anything – some people do blanch and then pat down their potatoes before frying for exactly the reasons you surmise: to release some of the starch and keep it from browning too soon. When I make chips/fries, I fry them twice at two temps: one at 325, the second at 375. The first takes about 4-5 minutes, the second perhaps 4-5 minutes again – however long it is until they brown and crisp up. I let the chips/fries drain on brown paper bags in between the two fryings.
This. I noted that somebody earlier on had said they fry at 350F, which is not really hot enough for deep frying. Insertion of the food drives the temperature down, and at a beginning temp of 350 you end up with oil that is much too cool for the chore at hand.
It was me (that was wrong :smack:) Chefguy and you’re right that the second fry needs to be 375F.
I do my blanching a little hotter and shorter because I cut my fries quite thin like the ones you get at McDonald’s.