# How do I make non-greasy french fries? **URL:** \ **Category:** Cafe Society\ **Created:** [January 5, 2008, 11:23pm UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450 "2008-01-05T23:23:17Z")\ **Posts on this page:** 12\ **Page:** 2
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [January 6, 2008, 2:11pm UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/21 "2008-01-06T14:11:24Z")
Here are two recipes, both from 3 star michelin chefs: The [Robuchon method](http://forums.egullet.org/index.php?showtopic=111289) is possibly the most minimalist fry recipe I’ve seen and involves placing the fries in cold oil and heating it until the fries are crispy. On the other end of the spectrum, the [Blumenthal](http://www.guardian.co.uk/Archive/Article/0,4273,4444804,00.html) method involves a dessicator and 3 seperate cooking stages. ---
**Author:** ![commasense](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/commasense/32/3017_2.png) [@commasense](https://boards.straightdope.com/u/commasense)\ **Post date:** [January 6, 2008, 7:04pm UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/22 "2008-01-06T19:04:13Z")
[QUOTE=Shalmanese] The [Robuchon method](http://forums.egullet.org/index.php?showtopic=111289) is possibly the most minimalist fry recipe I’ve seen and involves placing the fries in cold oil and heating it until the fries are crispy. [/QUOTE] Thanks for this suggestion. I’ll definitely try it out. I’ve also been toying with the idea of microwaving the whole potato before slicing and frying it. Or perhaps slicing it first, nuking the slices, and then frying? ---
**Author:** ![ralph124c](https://avatars.discourse-cdn.com/v4/letter/r/8797f3/32.png) [@ralph124c](https://boards.straightdope.com/u/ralph124c)\ **Post date:** [January 6, 2008, 7:25pm UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/23 "2008-01-06T19:25:47Z")
Fast food joints use frozen, pre-slice FFs-this is the worst way to go-the cold chills the oil, resulting in super greasy fries. Use freah, hand-cut potatoes, and blanch them as described. Then heat your oil up, and finish them-your fries will be crispy and non-greasy. ---
**Author:** ![glee](https://avatars.discourse-cdn.com/v4/letter/g/b5a626/32.png) [@glee](https://boards.straightdope.com/u/glee)\ **Post date:** [January 6, 2008, 8:07pm UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/24 "2008-01-06T20:07:12Z")
[QUOTE=Shalmanese] Here are two recipes, both from 3 star michelin chefs: The [Robuchon method](http://forums.egullet.org/index.php?showtopic=111289) is possibly the most minimalist fry recipe I’ve seen and involves placing the fries in cold oil and heating it until the fries are crispy. On the other end of the spectrum, the [Blumenthal](http://www.guardian.co.uk/Archive/Article/0,4273,4444804,00.html) method involves a dessicator and 3 seperate cooking stages. [/QUOTE] Heston Blumenthal is a genius! His UK cookery programs show a fanatical desire to find the best way to cook every ingredient. I like thick-cut chips because you get more potato… ---
**Author:** ![Renee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/renee/32/287_2.png) [@Renee](https://boards.straightdope.com/u/Renee)\ **Post date:** [January 6, 2008, 11:46pm UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/25 "2008-01-06T23:46:54Z")
[QUOTE=commasense] I’ve also been toying with the idea of microwaving the whole potato before slicing and frying it. Or perhaps slicing it first, nuking the slices, and then frying? [/QUOTE] When I nuke a potato for a “baked” potato, it becomes crumbly and unsliceable. Maybe if it was only cooked half the time? ---
**Author:** ![vison](https://avatars.discourse-cdn.com/v4/letter/v/e47774/32.png) [@vison](https://boards.straightdope.com/u/vison)\ **Post date:** [January 6, 2008, 11:57pm UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/26 "2008-01-06T23:57:48Z")
The variety of potato matters, too. I prefer the Russet type to the red or yellow type. Russet type potatoes are mealy and the others are waxy. ---
**Author:** ![MissGypsy](https://avatars.discourse-cdn.com/v4/letter/m/8491ac/32.png) [@MissGypsy](https://boards.straightdope.com/u/MissGypsy)\ **Post date:** [January 7, 2008, 12:18am UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/27 "2008-01-07T00:18:45Z")
[QUOTE=bouv] A properly cooked fry has very little grease in it, and really isn’t any less healthy then a baked one that has oil added to it. [/QUOTE] But that also depends on the type of oil used. I use olive oil, which is unsuitable for deep-frying. Things fried in peanut oil, bacon fat, duck fat, are yummy, but those fats are less healthy than olive oil. ---
**Author:** ![vison](https://avatars.discourse-cdn.com/v4/letter/v/e47774/32.png) [@vison](https://boards.straightdope.com/u/vison)\ **Post date:** [January 7, 2008, 3:57am UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/28 "2008-01-07T03:57:01Z")
[British cookery site](http://www.itscooking.com/healthy_frying.htm) I always used canola (rapeseed) oil when deep frying. Commercial deep fryers use oil or shortening specially manufactured for such use. They often include beef tallow and/or lard, coconut or palm oils. All oils will break down at high temperatures or repeated exposures to high temperatures. When I deep fry at home, which is rare, I use fresh oil each time. This is awfully expensive. ---
**Author:** ![jovan](https://avatars.discourse-cdn.com/v4/letter/j/0ea827/32.png) [@jovan](https://boards.straightdope.com/u/jovan)\ **Post date:** [January 7, 2008, 8:12am UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/29 "2008-01-07T08:12:44Z")
[QUOTE=Shalmanese] The [Robuchon method](http://forums.egullet.org/index.php?showtopic=111289) is possibly the most minimalist fry recipe I’ve seen and involves placing the fries in cold oil and heating it until the fries are crispy. [/QUOTE] I’d like to cast a vote for the Robuchon method. It’s the one I use and it never fails: the fries are always crisp and perfectly cooked. Considering that it’s also the easiest technique, it’s the winner as far as I’m concerned. ---
**Author:** ![smithsb](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smithsb/32/12107_2.png) [@smithsb](https://boards.straightdope.com/u/smithsb)\ **Post date:** [January 8, 2008, 2:43am UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/30 "2008-01-08T02:43:22Z")
Baking method. I do the oil and season thing, hot oven - 425. I use a cookie sheet with foil in it (old style sheets - not the non-stick type that may smoke!!). I put the potato slices on a cookie cooling rack that fits in the cookie sheet (also the old metal type). Gets more heat and some reflective energy to the underside of the potato. No turning required. ---
**Author:** ![commasense](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/commasense/32/3017_2.png) [@commasense](https://boards.straightdope.com/u/commasense)\ **Post date:** [January 8, 2008, 3:16am UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/31 "2008-01-08T03:16:43Z")
I tried the Robuchon method tonight, and it worked better than my previous single-step method in hot oil. Definitely less greasy, and it took only slightly longer. I think with a little tinkering, this method could work well. I may try different types of potatoes and different oil. Thanks again for all the ideas. ---
**Author:** ![MissGypsy](https://avatars.discourse-cdn.com/v4/letter/m/8491ac/32.png) [@MissGypsy](https://boards.straightdope.com/u/MissGypsy)\ **Post date:** [January 8, 2008, 6:14am UTC](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450/32 "2008-01-08T06:14:23Z")
[QUOTE=smithsb] Baking method. I do the oil and season thing, hot oven - 425. I use a cookie sheet with foil in it (old style sheets - not the non-stick type that may smoke!!). I put the potato slices on a cookie cooling rack that fits in the cookie sheet (also the old metal type). Gets more heat and some reflective energy to the underside of the potato. No turning required. [/QUOTE] Good idea! I shall try that. Does it warp or discolor your cookie racks, though? I’ve never used mine in the oven. [Previous page](https://boards.straightdope.com/t/how-do-i-make-non-greasy-french-fries/432450.md?page=1)