When you place the french fries on the hot sheet, they’ll immediately begin to crisp up.
Don’t peel the potatoes in advance or they’ll begin to brown.
If you prefer even crunchier french fries, you can cut them into 1⁄4 inch (0. 64 cm) thick sticks. Since they’re smaller, reduce the cooking time by 5 to 8 minutes.
The oil prevents the fries from sticking to the sheet. It also helps them become crunchy as they bake.
If you forgot to preheat the sheet, you can still spread the fries on a cold baking sheet.
To test if the fries are done in the center, insert a fork into a fry and remove it to see if it releases easily.
The fries will become soggy and chewy if you refrigerate them, so enjoy them immediately!
For rustic fries, leave the peels on, but scrub the potatoes extra well.
If you’d like to make french fries ahead of time, work up until this step and refrigerate the fries overnight. Then, make the fries the following day.
It’s important to dry the fries so they’ll become really crispy as they fry.
If you’re using a tabletop deep fryer, follow the manufacturer’s instructions. Ensure that the thermometer is in the oil so it reads an accurate temperature.
If you’re concerned that the oil will splatter you, you could place the fries on a deep fry skimmer and lower it into the oil.
At this point, the fries will be very soft. [12] X Research source Par-frying means that you only partially fry the potatoes. They’ll soften, but won’t become completely crispy. Check the oil to ensure it’s still at 325 °F (163 °C) before you add the next batch of fries.
The higher temperature of oil makes the outsides of the fries extra crunchy.
