This is my go-to method for making a small batch of the best-tasting, crispiest French fries. Making delicious crispy fries using a Fry Daddy Fryer takes just a little bit of time and just a handful of ingredients. The end result is mouth-wateringly good and hard to resist. Most double-fried recipes require two different cooking temperatures. But, you can’t adjust the temperature on a Fry Daddy. Don’t let that worry you. These will be the best fries you’ve made. Or had.
The Keys To Perfect Fries Every Time
There are two key steps to making sure these crispy fries using the Fry Daddy Fryer come out perfectly. First, make sure you rinse the raw potatoes in cold water and keep rinsing until the water is clear. You want all that starch gone, as if you’re making rice. Second, let the fries come to room temperature (or near it) before the second frying.
The fries will crisp up just a bit more after they come out of the fryer so it’s ok to remove them just before you think they’re like you want them. It’s not critical, but after doing these a time or two you’ll get the timing for what’s best for you. Don’t worry, they’ll be great no matter what!
The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!
You’ll want to dip your fries in my copycat Freddy’s fry sauce, for sure!
Crispy Fries using a Fry Daddy Fryer
Equipment
Ingredients
- 4 medium Russet potatoes cleaned, peeled if desired
- 4 cups vegetable oil for frying
- kosher salt or your favorite fry seasoning, to taste
Instructions
- Fill a large bowl with cold water.
- Slice the potatoes into thin, 1/8"-1/4" sticks. Try to keep them the same thickness.
- Place fries into the water. Add more water if needed to keep them fully submerged.
- Add the oil to the fryer and plug it in according to the manufacturer's instructions.
- Drain the fries. Refill with more cold water. Stir the potatoes. Repeat this step (draining, refilling) until the water is no longer cloudy. This usually just takes me two times.
- Drain the potatoes well and transfer to a large kitchen towel. Pat dry. Make sure you get them dry or they will splatter when you add them to the hot oil.
- Working in batches if needed, fry the potatoes until just starting to turn a light brown. You are not cooking them fully, you do not want them to be golden brown yet. Do not over-crowd the fryer.
- Remove the fries from the fryer using the slotted spoon that comes with the unit. Place on a wire rack over a baking pan to drain. Spread them out evenly.
- Let the fries cool to room temperature, about 10 minutes.
- Working in batches if necessary, return the fries to the fryer and finish cooking them. You want them nice and lightly golden brown. I've found that you can actually crowd the fryer a little more than usual for this step. The fries are mostly cooked, you're just crisping them up and giving them some color so a little extra potatoes in there isn't going to hurt. Just don't over-fill the fryer.
- Remove the fries to the wire rack again to drain. Season well with salt. I prefer to transfer the fries from the rack to a large bowl, sprinkle them with the salt, and toss to season evenly.
- Serve immediately.
Notes
Nutrition
Nutritional values are approximate.
