Sprinkled with salt or with pepper, dipped in ketchup, mayonnaise, malt vinegar, gravy or aioli, french fries are a staple of fast food counters and slick bistros around the world. Whether you're preparing a side to a plump steak dinner, or an impromptu midnight snack, proper technique is key to making your homemade fries as good as the ones from your favorite burger joint. Discoloration is a major pitfall, avoidable by properly picking and prepping your spuds.
Pick the Right Potato
The type of potato you fry largely determines the texture, taste and color of your french fries. Using a potato variety that is high in starch and low in sugar, such as the Russet Burbank, lowers the chances of discoloration. Avoid using waxy potatoes for french fries, as they typically have lower starch contents. Besides the greater risk of discoloration, waxy potatoes do not develop the crispy exterior and fluffy interior of fries made from high-starch potatoes.
Use Fresh, Top-Quality Spuds
Once you've identified the right variety of potato for your fries, look for potatoes that are packaged in a way that lets you see and inspect the individual tubers. Signs of a good potato include a smooth exterior, a firm texture and no bruises or cuts. Any discoloration on the surface of the potato may indicate discoloration or decay inside, which can give your french fries an unpleasant color and taste. Do not buy or use any potatoes with green skin, an indication of exposure to sunlight. Such green spots contain solanine, a toxin.
Blanch
If you're set on cooking up some fries but all you have are waxy potatoes, blanch your spuds before you fry them to minimize the risk of discoloration. Briefly submerging the pre-cut strips of potato in boiling water triggers both physical and chemical changes in the potato. The sugars on the outside of the potato leach into the water, which minimizes the browning effect during frying, ideal for perfectly yellow fries. In addition, the heat of the boiling water renders enzymes such as polyphenol oxidase inert. The enzyme, which is naturally present in potatoes, is the primary cause of grayish discoloration; by blanching, you disrupt the enzyme's activity and prevent the gray color. After you blanch, dry the potatoes thoroughly to avoid any splattering when frying.
Soaking
Instead of blanching your potatoes before frying them, you can alternately soak them in cold water, another means of reducing discoloration. In addition, soaking the fries results in a crispier outer texture. If you're already using smooth-skinned Russets or comparable variety, a quick soak should be more than enough to ensure minimal discoloration as well as a crisp exterior. As with blanching, dry the potatoes thoroughly after they soak.
References
- Washington State Potato Commission: Selecting & Cooking
- The Official Home of the Idaho Potato: Frequently Asked Questions
- Chez Panisse Vegetables; Alice Waters
- Frying: Improving Quality; J.B. Rossell
- Fabulous Foods: Fun Flavors; Marcia Miles
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