EntrePinoys Atbp.

One of EntrePinoys reader request for the procedure on how to process potatoes into fries. For home consumption, it’s quite simple; just peel the potato and cut it into desired strips then deep-fry into hot oil. When the color turns golden brown drain fries or put on paper towels to remove excess oil.

How to Make Fries Crisp and Crunchy

The secret to crisp and crunchy fries is in the heat. This recipe is for pan fries, which are tasty and better for you than deep-fried

Steps:

1. Chop potatoes into wedges.
2. Boil in salted water for about 10-12 minutes.
3. Drain water from the potatoes.
4. Place on a shallow baking tray with lots of olive oil (don’t use extra virgin, it will smoke) and toss them around in the oil until completely coated. Canola oil also works.
5. Put it in the oven at 425-450ºF.
6. Periodically toss them around as they bake, scoop and flip with the implement of your choice.
7. The minute they are almost done, jack the temperature up to 500 degrees–seriously–and cook for just a few more minutes. Watch carefully! This gives them extra crispiness–so good! A trick from a famous San Fran chef.
8. If you are deep frying, you will NOT be able to get the oil hot enough in most consumer kitchens to produce a truly crispy fry, so don’t even bother deep frying at home. So take your fries—even frozen ones—and put them in a VERY hot oven (500ºF) for just a few minutes before you serve them to get that almost glass-like crispiness. This technique works well with all kinds of fried and even roasted foods.

source: www.wikihow.com, photo from boardgamegeek.com

For commercial production, read the articles below:

• Illustrated flow of processing potato
• Storage and Processing of Potato
• Fully automated commercial production of fries

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