Place the potato on its side and using a large chef’s knife, cut a thin slice off the edge to serve as a flat base.Stack a few of the slices, then cut them in the other direction to create french fries.And every time we answer, “A good sharp chef’s knife!” A good knife can drastically improve your time in the kitchen, and lasts for years (we’ve had our chef knives for 10 plus years).Here are some of the knives we recommend, as well as cutting boards and the best knife sharpener.These recommendations are perfect for outfitting your own kitchen, or great gifts for a wedding registry or someone who loves to cook! .

How to Cut Fries

For the crispest, fluffiest fries, select large russet potatoes that feel firm to the touch, with no surface discoloration.If all you have is a knife, you can cut potatoes into French fry–shaped sticks, but it’s more difficult to get each fry to an even shape and thickness.To do it, start by cutting a slice off the side of the potato to make a flat, stable base.Once again, keep your cut fries in cold water until you’re ready to cook them, to avoid oxidation and browning.If you have a basic mandoline-type slicer, you can use it to make your first series of cuts, creating potato slabs of an even thickness.Using the slicer helps significantly to reduce uneven cuts, so even though you’re using a knife to make the cross-cuts, you’ve at least guaranteed uniformity on one dimension of the fry, which is better than nothing.Simply choose the slice width and tooth spacing that you’d like, and push the peeled potatoes through. .

How to Cut Potato French Fries

Fortunately, there’s no right or wrong way to cut french fries, but today you are about to learn the easiest and fastest way to go about it.Fiber helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.So the first step is to protect your non cutting hand by forming a bear claw.In order to hold your knife properly you need to grip the base with your index finger and your thumb.Large Russets, yellow or red potatoes are perfect for french fries.Watch this quick recipe video below to see how easy it is to cut french fries.Using a large chef’s knife cut thin slices, about 1 cm or 0.4 inches thick.I cut these up and soak them in salted ice water for 30 minutes to remove starch and throw them in the freezer in a container or plastic bag.White vinegar or Lemon juice in the bowl with the potatoes will ward off gray hues.The best way to store potatoes for a long term is to keep them in you vegetable rack or a drawer.Continue to Content How to Cut Potato French Fries Yield: 1 Prep Time: 5 minutes Total Time: 5 minutes Homemade french fries are undoubtedly the best, but before you make them you need to know how to cut them.Notes Make sure to cut your fries into similar sized pieces so that they cook at the same time. .

Homemade French Fries

Pair your fries with a burger, or serve them with steak, and watch the rave reviews come in!There’s nothing better than homemade french fries – they’re light, crispy, and full of flavor.This recipe starts with Russet potatoes, which are cut into strips, then soaked in water.The water helps to remove any excess starch to make the fries crispy.Other types of potatoes will not give you that classic french fry taste and texture.Make sure to cut your fries into similar sized pieces so that they cook at the same rate.French fries are best served immediately as they can soften a bit as they cool.These come in all different sizes and prices, but you can get a small fry cutting blade for not much money.Cajun Fries: You can season the fries with a Cajun spice blend, or make your own by combining one teaspoon each of garlic powder, paprika and salt and a half teaspoon each of black pepper, cayenne pepper, onion powder, dried oregano and dried thyme.Once you try these homemade french fries, you’ll find yourself making them regularly! .

Air Fryer French Fries Recipe

If you’re looking for an easy side to pair with your veggie burgers this weekend, these air fryer French fries are just the thing for you!This is good news for Jack and me, because we’ve been making (and eating) these air fryer fries on repeat lately.I don’t recommend peeling your potatoes – the skin helps them crisp up nicely as they cook.Spread the cut potatoes in a single layer in the air fryer basket with a little space between each one.The space allows the hot air to come in contact with all sides of the fries, which is what makes them golden brown and crisp.Repeat with the remaining potatoes, cooking as many batches as necessary to give the fries adequate space in the basket.It’s essential that you spread the potatoes in a single layer in the air fryer basket and that you leave a little space between each one.If they’re too crowded, the potatoes will steam inside the air fryer, and they won’t get crispy.It’s essential that you spread the potatoes in a single layer in the air fryer basket and that you leave a little space between each one.I recommend checking your first batch at the 12 minute mark and adjusting your timing based on how they look at that stage.I recommend checking your first batch at the 12 minute mark and adjusting your timing based on how they look at that stage.This quick step will reheat the fries from the earlier batches and make them nice and crispy.On their own, these air fryer French fries make a super fun snack or appetizer.I love them with ketchup and mustard, but they’re tasty with out-of-the-box choices like chipotle sauce, chimichurri, or vegan cheese too. .

How to Cut Potatoes {Step-by-Step Tutorial}

Learn the best way to cut a potato into wedges, slices, sticks or cubes for recipes!Knowing how to cut potatoes quickly and efficiently will be a boon to your kitchen life.For instance, why buy frozen fries when it is easy and healthier to grab a sharp knife and cut up your own?Okay, they are carb-rich and high glycemic food, but if you avoid frying or smothering in high-fat dairy, the naked potato (especially skin included) offers a ton of nutrition.This Live Science article exhaustively outlines the benefits including nice amounts of vitamin C, iron and potassium (more than bananas!First, all potatoes need to be washed, even if you are peeling and slicing, you don’t want to introduce surface dirt or contaminants with a peeler or knife.Use a vegetable brush, paper towel, or clean dishcloth to gently scrub away dirt.for potato gratins Sticks for smaller fries or the first step in cubes.With your sharp knife, start at the root of the potato and carefully slice to your desired thickness.Again, with a sharp knife, make a thin slice lengthwise so the potato sits flat on the cutting board.If you’re wondering how to keep cut potatoes from turning brown, here’s the best advice for storing them: place in water!If you’ve found this cooking resource for How to Cut Potatoes helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below!Learn the best way to cut a potato into wedges, slices, sticks or cubes for recipes!5 from 17 votes Author Yumna Jawad Servings 1 serving Course Ingredient, Side Calories 164 Prep Time 5 mins Total Time 5 mins Equipment Knife Block Set Cutting Board Ingredients 1x 2x 3x ▢ 1 large russet potato Instructions Wash and dry potatoes before starting.Place the cut potatoes in cool water until ready to cook to prevent discoloration.Notes Storage: Store cut potatoes in an airtight container submerged in water in the refrigerator. .

Best Pan Fried Potatoes Recipe

First you're asked to boil the potatoes then chop and fry them, which is not fun when you're feeling lazy, hungover, rushed, or all of the above.As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness.(It's why so many French fry recipes ask you to soak the potatoes in water first.).If you're using heartier stemmed herbs, like rosemary or thyme, it's fine to add them at the beginning of the cooking process. .

Crispy Baked Sweet Potato Fries

Baked sweet potato fries have been one of my favorite snacks since I first shared the recipe eight years ago.Over the years, I’ve learned a few tricks to make my sweet potato fries even more crispy.You’ll learn all of them as you make the recipe, but I’m sharing my top tips in more detail below.I’ve tried baked sweet potato fries every which way, and these elements really do make a big difference in the crispy factor:.As you’re cutting the slabs, you’ll eventually want to turn the sweet potato onto the now-larger flat side to maintain stability.I’ve played around with various amounts of cornstarch and olive oil and found the perfect ratio.I’ve experimented with arrowroot starch as well, and it produced fries that were somewhat less crisp, but it’s worth using if that’s what you have.Halfway through cooking, you’ll flip the fries with a spatula and swap the pan positions (from lower to upper rack and vice versa).This helps ensure that they bake evenly, turning perfectly golden on the outside and cooking through on the inside.Those wedges are made with Russet potatoes, and soaking them for 10 minutes in hot water helps release some of the starch in the potatoes and lets them absorb moisture, which leads to ultra-crisp outsides and moist interiors.I hate extra steps as much as you do, so I’m pleased to report that you do not need to soak your sweet potato fries for great results!Standard orange sweet potatoes provide an excellent source of beta-carotene, which your body turns into vitamin A.Sweet potatoes are also full of antioxidants and fiber, and have some beneficial blood sugar-regulating properties.Sharp chef’s knife: Essential for safely slicing the fries into thin shapes.Just give your sweet potatoes a good scrub and pat them dry before slicing. .

French Fried Potatoes Recipe

The trick to french fries that are crispy on the outside and tender on the inside is to first soak then in cold water.Rating: 5 stars Out of curiousity, I divided my potatoes into two batches and soaked one batch in cold water only, and the other in cold water with the sugar added.The difference in the taste was discernible at best, but you can totally tell that one was crispier than the other, so I would suggest that you use sugar as listed in the recipe.Rating: 5 stars Planned on fries tonight and decided to experiment.Per Martha S. I've been soaking my potatoes in cold water for at least 2 hours before cooking.There was diffinately a difference with the sugar water which my son noticed as well.Rating: 5 stars This is the way to make homemade fries as in a restaurant.However... if you want them a bit crispier, here's a trick: first blanch the fries in hot oil for 2 min.I have baked these (spraying with pam & seasoning w/ garlic salt) as well as fried them and they are always a hit.Rating: 5 stars Soaking potatoes ahead in warm water with sugar worked wonders, but borrowed technique from Alton Brown by first frying at 320 deg.The sugar water really does work...I cut my fries very thin because I like them xtra crispy and making them the normal way you pretty much have to cut them very thin to get them crispy...Big mistake when using the sugar water! .


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