Frying french fries to golden, crispy perfection takes some technique. Many recipes call for boiling the potato strips before frying them. But why go through this extra step? Boiling serves a few key purposes that help make the fries extra delicious.
Why Blanch Fries in Boiling Water?
Blanching the potatoes in boiling water accomplishes several things:
- It cooks them partially – Frying raw potatoes takes a long time. Boiling them partially cooks them through, reducing the frying time.
- It removes surface starch – Potatoes have a lot of starch on the surface that can burn and make fries taste bitter. Boiling washes off excess surface starch.
- It seasons them – You can add flavorings like salt, spices, or vinegar to the boiling water to infuse the fries.
- It strengthens pectin – Pectin is a starch that helps hold the fries together. Boiling reinforces pectin, preventing fries from falling apart.
By blanching the potatoes first, you end up with fries that cook faster, absorb less oil, have a milder flavor, and stay intact during frying.
How Long to Boil French Fries
When blanching fries, there are a few guidelines to follow:
- Use medium-high heat. You want the water boiling steadily but not vigorously.
- Boil 3-5 minutes. This partially cooks fries 1/4-1/2 inch thick.
- Boil up to 10 minutes for thicker fries over 1/2 inch.
- Test a fry to see if it’s pliable but not fully cooked through.
- Shock in an ice bath to stop cooking. Let cool 1-2 minutes.
- Pat very dry before frying. Excess water causes splattering.
Blanching times can vary based on the potato type, thickness, and desired texture. In general, 3-5 minutes is sufficient for most fries.
Does Boiling Potatoes Ruin Them?
Boiling is actually beneficial and won’t ruin the potatoes if done properly. Here are some tips:
- Use lower temperatures below boiling. Simmering at 185°F is ideal.
- Don’t overcook. Potatoes get waterlogged and mushy if boiled too long.
- Gently place in water rather than dropping. Dropping causes cracking.
- Use a slotted spoon or spider to transfer rather than pouring. Pouring causes breaking.
- Dry very well after. Moisture causes splattering when frying.
As long as you follow these guidelines, boiling prepares potatoes for the best frying results.
What Liquid to Use for Boiling
Simple water works well for blanching fries, but you can add extra flavor with:
- Vinegar: 1-2 Tbsp white or apple cider vinegar per quart of water. Adds tang.
- Spices: 1-2 tsp garlic powder, onion powder, cumin, chili powder, etc. per quart of water.
- Herbs: 2-3 sprigs fresh rosemary, thyme, sage, etc. Adds aromatic flavor.
- Seasonings: 1-2 Tbsp coarse kosher salt per quart of water seasons fries throughout.
Boiling fries in flavored liquid adds extra taste. Just pat very dry after blanching to prevent splattering when frying.
Common Blanching Methods
There are a few common methods used to blanch french fries:
| Method | Process | Benefits |
|---|---|---|
| Pot of boiling water | Boil potatoes in a large pot of water | Simple, easy, common home method |
| Deep fryer | Blanch in oil heated to 325°F | Less moisture absorbed than boiling |
| Pressure cooker | Cook for 1-2 minutes under pressure | Very fast, minimizes moisture absorption |
| Microwave | Microwave 1-2 minutes based on power | Fast, but less even cooking |
Deep frying and pressure cooking minimize moisture absorption compared to boiling, but boiling is the easiest method at home.
Tips for the Best Blanching Results
Follow these tips for perfect blanched fries:
- Use a large pot – Crowding leads to uneven blanching.
- Keep water at a gentle boil – Vigorous boiling causes breaking.
- Add fries slowly – Dropping causes cracking.
- Blanch similar sized fries together – Ensures even cooking.
- Use a slotted spoon or spider to transfer – Reduces breaking.
- Dry potatoes very thoroughly – Prevents splattering when frying.
- Let cool 1-2 minutes before frying – Evens temperature for better cooking.
Proper blanching makes all the difference for tender fries that retain their shape and cook evenly when fried.
Common Blanching Mistakes
Here are some common mistakes to avoid:
- Not patting fries dry – Leads to splattering oil when frying
- Overcrowding pot – Causes uneven blanching
- Cooking too long – Makes fries mushy
- Boiling too vigorously – Causes potatoes to break apart
- Not cooling after blanching – Uneven frying due to carryover cooking
- Using same liquid to boil multiple batches – Leads to starchy, gluey water
Avoiding these common pitfalls helps ensure properly parcooked potatoes ready for frying.
Frying After Blanching
After blanching, fries need a second fry to finish cooking and get crispy. Follow these frying tips:
- Use a thermometer to maintain oil temperature of 325-375°F.
- Fry in batches to prevent overcrowding.
- Cook 2-5 minutes until golden brown.
- Drain on a paper towel-lined sheet pan.
- Season immediately after draining for maximum stick.
The two-step process of blanching and then frying results in fries with a fluffy interior and crispy exterior.
Other Blanching Methods
While boiling is most common, there are other ways to blanch fries including:
- Steaming: Cook over boiling water in a steamer basket 4-5 minutes.
- Microwaving: Zap 1-2 minutes based on wattage, flipping halfway.
- Pressure cooking: 1-2 minutes under high pressure partially cooks fries.
- Salt/sugar soak: Soak 30 minutes in a salt or sugar solution to draw out moisture.
These all work to partially cook fries before finishing in hot oil. Boiling remains the easiest for most home cooks.
Serving Blanching Liquid
Don’t pour the starchy blanching liquid down the drain! Use it to make:
- Gravy – Thicken with roux for hearty french fry gravy.
- Soup – Puree with veggies and stock for a tasty potato soup.
- Sauce – Reduce and season for a fry dipping sauce.
The starchy potato water adds great flavor and body to sauces and soups. Get the most out of your potatoes by repurposing the liquid.
Storing Blanching Liquid
To save blanching liquid for later use:
- Let cool completely, then refrigerate up to 4 days.
- Freeze up to 3 months for longer storage.
- Boil again before using to kill bacteria.
- Strain out bits of potato skin or stems.
- Use in soups, gravies, stews, and pan sauces.
Properly stored, the starchy water can be reused to add flavor to many dishes.
Conclusion
Blanching fries before frying is an extra step worth taking. Parcooking them in boiling water results in fries that:
- Absorb less oil during frying
- Have a milder flavor
- Remain intact rather than breaking apart
- Cook faster compared to raw potatoes
For tender interior and crispy exterior, blanch french fries before giving them a second fry. With the right technique, you’ll enjoy restaurant-quality fries at home.