How do you blanche potatoes for french fries?

Blanching potatoes before frying is a crucial step for making crispy, perfectly cooked French fries. Here's how to do it:

1. Prepare the Potatoes:

* Choose the right potatoes: Russet, Yukon Gold, or Idaho potatoes are excellent for fries.

* Wash and cut: Scrub the potatoes thoroughly and cut them into uniform sticks. Aim for about 1/2 inch thick fries.

* Soak in cold water: Submerge the cut potatoes in a bowl of cold water for 30 minutes to remove excess starch. This will prevent the fries from sticking together and help them crisp up.

2. Blanche the Potatoes:

* Bring a large pot of water to a rolling boil: Add enough water to cover the fries comfortably.

* Add the potatoes: Gently place the potatoes into the boiling water. Don't overcrowd the pot, as this will lower the water temperature and prevent proper blanching.

* Blanch for 3-5 minutes: Cook the potatoes until they are slightly tender, but still firm to the bite. This should take about 3-5 minutes.

* Drain and cool: Drain the potatoes in a colander and immediately plunge them into a bowl of ice water to stop the cooking process.

3. Dry and Store:

* Dry the potatoes: Pat the potatoes dry with paper towels or a clean kitchen towel.

* Store: Refrigerate the blanched potatoes for at least 30 minutes before frying. This allows them to dry further and helps develop their crispiness.

Why Blanch Potatoes for French Fries?

Blanching offers several advantages for making delicious fries:

* Removes excess starch: This prevents the fries from sticking together during frying and helps them crisp up nicely.

* Partially cooks the potatoes: This shortens the frying time and ensures the fries are cooked through without becoming mushy.

* Develops a crispy exterior: The blanching process creates a more uniform surface texture, resulting in crispier fries.

Additional Tips:

* For extra crispy fries: After blanching, soak the fries in cold water for 1-2 hours before drying and frying. This will help to absorb more water and create a crispier exterior.

* Frying: Fry the blanched potatoes twice. First, fry at a lower temperature (around 325°F) until they are cooked through. Then, increase the heat (to 375°F) and fry again until golden brown and extra crispy.

By following these steps, you'll be well on your way to making perfect French fries that are crispy on the outside and fluffy on the inside!