Any tips would be a big help. Best for: Home fries, gratin, Spanish tortilla. If not, cut each potato in half the long way, lay the cut side flat on the cutting surface and cut into 1/2-inch to 1/4-inch slices. Simply cook the potatoes cut or uncut until almost done. Select mature, high-starch, baking type potatoes that have been cured and stored for about a month. Potatoes turn brown when they are cut and allowed to sit before cooking. The secret to making crispy french fries at home is soaking the potatoes … Are you wondering how to cut potatoes into fries but not sure the best way? I tried to cut my potatoes around 1/2″ to 3/4″ cubes. If you have a kitchen mandoline this is the time to break it out and use it. The longer potatoes are in storage, the more the starches convert to sugar. I tried storing fresh cut fries overnight in water and salt, and they foamed up and damaged the fries. They're offered by nearly every fast-food restaurant. The first step is to peel the potatoes. Then we have to dump the pail of fries and have to re-cut more, which is wasting a lot of potatoes. Use whatever peeler you like, but we’re big believers in Y-peelers with carbon steel blades —once you get used to their action, you’ll never want to use another type again. Peeled or unpeeled, the cut is absolutely key when making fries. Starchy potatoes that have been cured are low in moisture and high in starch. Typically, home fries are made with raw cubed potatoes that are cooked gently in hot fat until golden brown, while hash browns are boiled until al dente, shredded, and cooked in … Most important for the best result is to cool the par boiled potatoes completely, preferably overnight in the fridge. Peeling the potatoes is optional and comes down to personal preference. How To Cut Your Potatoes Into Wedges You can cut your potatoes into sticks, like the common fries you order from fast food restaurants, or the cubes you usually eat in every meal. Whether you call them chips, pommes frites or French fries, potatoes are a favorite fried food. Russets offer a firmer texture and will hold up well when being cooked. But this time, we will cut them into wedges. They’re sharp, easy to control, and fast. A crispy outside with a tender center. If you'd like to make shoestring fries, use a mandoline to get the skinniest fries possible. Home fries should be crisp on the outside and creamy in the middle, packed with potato flavor, with some herbs and onions mixed in. Every bite of soggy, greasy potatoes at a diner is a reminder of what great home fries can be. To do this safely, you need the potato to be stable, and to be stable it needs to have a flat base. Cut a piece off the long side of the potato that is equivalent to the thickness of the slices you want, then place the potato cut side down. Sometimes this works but most time there is foam and smell. All you need is a knife and cutting board to cut classic french fries, thick wedges, or rustic home fries. Peeled or unpeeled, the cut is absolutely key when making fries. Best Potatoes To Use For Home Fries Recipe . The hot fat immediately evaporates any moisture on the outside of the food. Russet potatoes are the best for home fries. Heat frozen French fries in an oven preheated to 450 degrees F. Alternatively, heat the fries in oil heated to 390 degrees F. Either way, heat the French fries until they're crisp and golden brown. Then cut in the size you like and fry on high fire (or deepfry) in a little oil. Drain the fries, and cool them quickly in the refrigerator before placing them in freezer containers. Alex and I love making crispy oven roasted fries at home: they’re even better than restaurant style fries! If you have a kitchen mandoline this is the time to break it out and use it. You can cut the potatoes in a bigger size or leave them uncut when using small potatoes. Too much sugar will result in soggy dark-colored fries.