Fries are a beloved side dish and snack made by cutting potatoes into long strips and then frying them until crispy. Some people prefer fries with the skin left on, while others opt to peel the potatoes first. So, can you leave the potato skin on when making fries? The short answer is yes, you can absolutely leave the potato skin on for fries. However, there are some pros and cons to consider when deciding whether or not to peel potatoes before frying them into fries.
Pros of Leaving Potato Skin on for Fries
There are a few potential benefits to leaving the potato skin on fries:
- More nutrients. Potato skins contain more fiber, iron, potassium, zinc, vitamin C, and vitamin B6 than the flesh alone. Leaving the skin on fries boosts their nutrient profile.
- More flavor. The skin adds texture and a subtle earthy, potato flavor.
- Crispier. The skin may help the fries get extra crispy.
- Less waste. You don’t have to discard nutrient-rich peelings.
So in terms of nutrition and taste, leaving the potato skin on can be an advantage for fries. The skin provides extra bite, seasoning adherence, antioxidants, and other beneficial compounds. If you want to pack more nutrients into your fries, consider going skin-on.
Cons of Leaving Potato Skin on for Fries
On the other hand, there are a few downsides to contend with when making skin-on fries:
- Textural issues. The skin may be tough, chewy, or leathery if not fried properly.
- Unsightly appearance. Skins can look wrinkled, dull or brown.
- Potentially unsafe. Potatoes with green or damaged skins may contain higher solanine levels.
- Requires scrubbing. Dirt and debris sticks to skins more than the flesh.
Fries with skins that are undercooked or overlapped can have an unappealing mouthfeel and floppy texture. The skins also need to be washed well before cutting. There are ways to prevent or work around these potential downsides.
Best Potato Varieties for Skin-On Fries
For optimal results when frying with the skins on, choose potatoes varieties that have thin, smooth, evenly colored skins. Good options include:
- Russet – Fluffy interior that fries up crispy.
- Yukon Gold – Buttery flavor and medium skin thickness.
- Kennebec – Thin skin that gets crispy.
Starchy russet potatoes are ideal for skin-on fries. Their netted brown skins get deliciously crispy in the oil. Waxy potatoes like red potatoes have thicker skins that don’t fry up quite as nicely.
Prepping Potatoes for Skin-On Fries
Proper prep is key for skin-on fries with great texture:
- Scrub well. Use a vegetable brush under running water to remove all dirt and debris from potato skins.
- Cut evenly. Cut potato strips around 1/4 to 1/2 inch thick so they fry evenly.
- Rinse strips. Rinsing strips after cutting can help remove excess starch for crisper fries.
- Dry thoroughly. Make sure strips are very dry before frying, as moisture causes splattering.
Leaving skins on fries requires taking some extra care when preparing the potatoes. But it’s worth it for the added nutritional benefits and texture.
How to Fry Potatoes with Skins On
Frying is the key to crispy, crunchy skin-on fries. Follow these tips:
- Use a neutral, high smoke point oil like canola or peanut at 350°F to 375°F.
- Fry strips in batches to avoid overcrowding the pan and steaming.
- Fry once at a lower temp (325°F) then again at a higher temp (375°F) for perfect crispness.
- Make sure oil re-heats to the proper temperature between batches.
- Drain fries on a paper towel-lined sheet pan or wire rack.
Properly fried at high enough heat, the potato skins develop a satisfying crunch and become one of the best parts of the fries! Just take care not to burn the skins.
Skin-On Fries Cooking Times
Getting the frying time right is important for fully cooked interiors and crispy skins without burning. Here are approximate frying times for skin-on fries:
| Thickness | 1st Fry Time | 2nd Fry Time |
|---|---|---|
| 1/4 inch | 2-3 minutes | 1-2 minutes |
| 3/8 inch | 3-4 minutes | 2-3 minutes |
| 1/2 inch | 4-5 minutes | 2-3 minutes |
For crispier skin-on fries, opt for the longer end of the time range. Watch closely as fries may cook faster than expected if the oil is very hot.
Serving Skin-On Fries
Skin-on fries are delicious on their own as a side dish. But you can also dress them up with flavorful toppings and condiments like:
- Salt, pepper, garlic powder, onion powder, paprika
- Parmesan cheese, truffle oil
- Ketchup, mustard, mayo, aioli
- BBQ sauce, ranch dressing
Seasoning the fries while hot from the fryer helps the flavors stick better. Dip into creamy condiments to balance out the fries’ crispness.
Storing Leftover Skin-On Fries
To keep skin-on fries crispy for as long as possible:
- Let fries cool completely before storing to prevent condensation.
- Store in an airtight container or zip top bag.
- For maximum crispiness, re-fry leftover fries before serving.
- Reheated in the oven, they’ll lose some crispness but still taste good.
Fully cooked fries can be stored in the fridge 3-4 days. Re-fry within a week or two for best quality and texture.
Common Questions about Skin-On Fries
Should I peel russet potatoes for fries?
You don’t need to peel russets to make great fries. Their skins become crispy when fried. Just scrub well before cutting.
Can you fry potatoes with skin on in air fryer?
Yes, air fryers can make skin-on fries that are crispy on the outside while using less oil. Follow the same prep then air fry at 400°F, shaking halfway.
Why do my skin-on fries turn out soggy?
Soggy fries are often caused by overcrowding, steaming versus frying, or not fully drying potatoes before cooking. Be sure to fry in batches at high enough heat with potatoes fully dried.
Should I soak cut potato strips in water?
Soaking strips in water draws out some starch for crisper fries but can also dilute flavors. Rinsing after cutting works well. Avoid soaking sliced potatoes too long.
Can you freeze skin-on fries?
Yes, skin-on fries freeze well for up to 3 months. Blanch par-cooked fries before freezing, then fry again to serve. Or freeze cooked fries and reheat to serve.
Conclusion
While leaving the skins on potatoes requires a bit more prep and care when making fries, it can really maximize their nutritional value and add great texture. For crispy, crunchy skin-on fries, choose the right potato variety, scrub well, cut evenly, dry thoroughly, and fry at a high enough temperature. With the proper technique, the skins become one of the most delicious parts of the fries!