• deep frying
  • blanching
  • Potato Skins
  • baking
  • roasting
  • boiling and steaming


Whether you fry with vegetable, peanut, or olive oil, be sure it is fresh and clean. Fry in small batches to prevent the temperature from dropping and to avoid uneven cooking. Remove any burned pieces after each batch, as this can break down the fat.

To deep-fry potatoes, preheat the oil in a deep, heavy saucepan with a tight-fi tting lid or use a deep-fat fryer. Fill the saucepan about half full or to the indicated fi ll line on the deep-fat fryer. To test, drop a piece of bread in the oil. It should turn to a golden color in about one minute.

The best fries are blanched before frying. This removes excess starch and ensures even browning. You can use the waterblanching method by boiling 2–3 minutes, rinsing, and covering again in cold water. When ready to fry, dry the potatoes thoroughly in a cloth or on paper towels—any moisture will make the oil splash and spit.

The alternative blanching method is to par-fry the potatoes at 325°F for 3–5 minutes. This partially cooks and seals the potatoes without browning. Drain potatoes and when cooled, spread fries in single layer on a parchment-lined tray and freeze. When cooked, these fries will crisp up and turn golden brown.

While frying, shake the pan of potatoes (or the fry basket) occasionally to allow even cooking. Cook until they are crisp and golden. Remove with a slotted spoon or drain the fryer basket well against the side of the fryer. Place French fries on paper towel to absorb excess oil before serving. Sprinkle with salt.