Searching shows just a few SDMB threads in which it’s mentioned in passing, so I thought I’d start a thread and ask you Dopers. I’ve tried soaking the cut potatoes for short or extended periods in sugar water, salt water and plain water, and I haven’t noticed any difference. What does seem to matter is rinsing them until the water runs clear (and drying afterward, of course), because it keeps them from sticking to the bottom of the pan (not an issue with non-stick pans) and, probably, to each other.
In one of the threads I found (from 2010), @Chefguy mentioned the two-stage frying process, and I agree that it gets the best results. What about soaking, though? I think just rinsing is enough.
I make fries in my air fryer. I’ve compared fifteen minute soak/rinse with overnight soaking and found no difference. Thoroughly drying after is important and drying in the refrigerator will get them very dry.
Frying for half the time, then resting/chilling in the thirty minutes in the refrigerator is ideal. I’ve also dusted/tossed in baking powder before frying. It helps get crispy fries but I can maybe detect an off taste.
I used to be a kitchen manager at a large national chain. We made between 200 to 300 lbs. of French fries a day, all hand cut, and blanched. this was our method.
Cut #2 utility potatoes (very large suds) into a clean triple sink of cold water. Move to second sink of old water then to the third sink, again cold clean water. this would triple rinse them… after 100 pounds of so there would be about an inch of white potato starch in the bottom of the first sink, correspondingly less in the other sinks.
We would then rack them in fry baskets and let them somewhat air dry… Then double blanch them into 250 degree oil… 6 minutes in the oil, six minutes out (while next batch was blanching… the 6 minutes back into the 250 degree blanching oil. After that three baskets to a sheet tray and onto a speed rack and into the walk-in until needed.
At that point (service) they would go into 350 degree fryer for 2.5-3 minutes… Best fries ever.
Yes it is a long process, the “fry guy” did this in the AM to provide enough for the day.
Soaking or rinsing, depending how well you do it, are to achieve the same result. If you don’t wash away the starch that leaches out when potatoes are cut, (which you can clearly see on your knife and cutting board), then that surface starch will cook very quickly and turn brown, well before the potatoes are actually cooked.
Soaking or rinsing well, achieve the same result, if your doing it right, and it sounds like you are. No need to change it.
When I can be bothered to get out the deep fat fryer, I use a 3 stage approach. Parboil, then leave overnight in the fridge to dry out, then fry twice.
Hey Dopers, just thought I’d come back to say thanks for your replies. I didn’t know about surface starch browning before the fries are actually cooked (@elbows), and I think it’s going to be the reason for a certain quality that I’ve never cared for. It doesn’t happen when I make fries (because of the rinsing), but I’ve noticed it many times.
So, if rinsing really is all that’s necessary, it’s surprising that so many recipes call for soaking, especially because many say to dissolve salt and/or sugar in the soak water. Completely useless extra step.
