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Higher moisture content. The reason reds are not suitable for making crispy fries is because their flesh is more watery than starchy. The red potato's waxy skin holds in a lot of water and sugar.
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Stir together warm water and sugar in a medium bowl. Soak potatoes in water mixture for 15 minutes. Remove potatoes from water and dry thoroughly on paper towels. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Cook potatoes in hot oil until golden, 5 to 6 minutes. Drain on paper towels and season with salt.
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Wash the potatoes and cut into fries of an even thickness. Place the cut potatoes into a bowl of water for at least 30 minutes. When ready to cook the fries, preheat the oven to 430F / 220c. Drain the potatoes and pat dry with kitchen paper. Place the fries in a bowl, add the oil and seasonings and toss well to coat.
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Sprinkle with salt and pepper. Place the fries in a single layer on a baking sheet at 400° F in the lower-third of the oven for 15-20 minutes. Remove, toss, place in a single layer, and bake for 10 more minutes or until brown and crispy. Transfer to paper towels and season them immediately with salt.
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Heat oven to 400 degrees Fahrenheit. Place potatoes on a baking sheet and drizzle with olive oil. Toss with your hands until the wedges are evenly coated with oil. Bake for about 40 minutes, tossing after the first 15 minutes and then again every 5-10 minutes, until tender and golden brown. Remove from oven and season with salt and pepper to taste.
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Frying Potatoes. In a deeper bowl or in the fryer, put the oil to warm to medium or 180 degrees and wait until the oil gets hot. If we put the potatoes too fast before the oil gets stuck. They will not be fried instantly and will start to absorb the oil. And if we put the temperature too high, the potatoes will quickly fry outside and inside.
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Rinse and scrub the potatoes. Peel if desired. Slice the potatoes into thin fries and place in a medium sized mixing bowl. Fill it with cold water, add in some ice cubes and stir in 1 tsp of baking soda. Soak for 30 minutes. Preheat the oven to 425 F. Line two large baking sheets with parchment paper and set aside.
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Boil for approximately 10 minutes till inside is slightly soft. Drain. Cover frying pan generously with fat. Sprinkle salt onto a pan. Heat pan slightly. Place fries in the pan in a single layer. Heat carefully. Cover if needed. Flip when browned.
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Preheat your air fryer to 400 degrees F. Then place the potato wedges in a large bowl. Add oil and seasonings. Place the wedges in the basket of the air fryer and cook for 10 minutes. Flip wedges with tongs and cook for an additional 5 minutes.
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To prepare your red potato fries for frying, start by washing the skin off of your desired amount of spuds under cold running water. After drying them off completely with paper towels or a clean kitchen towel, cut each potato into slices about 1/4 inch thick or thinner if you prefer more crispiness.
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1. Fill your deep fryer up about 1/3 of the way with your preferred frying oil. Pour in the oil until it reaches the indicated fill line. Deep fryers are designed to get real hot real fast, so it's important to use an oil with a high smoke point. Peanut, canola, vegetable, and sunflower oil are all good choices.
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Soak potato strips in a large bowl of water for about 30 minutes. Pat with paper towels until thoroughly dry. Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add potatoes to the hot oil and fry for about 5 minutes, stirring and flipping the potatoes occasionally.
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Place them in a bowl of ice water. Place in the refrigerator and allow to chill for at least 2 hours, up to 12 hours. Prep oil. Set up deep fryer according to manufacture's instructions and fill with peanut oil. Preheat the deep fryer to 325. First fry. Drain the water from the potatoes and pat them as dry as possible.
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Fill a large pot with water, add 1 teaspoon of salt. Add potatoes and bring to a boil. Cook until fork tender, about 20 minutes. Drain and transfer to a large bowl, add salt, pepper, oregano, crushed garlic and shredded cheese. Mash the potatoes into smooth puree. Add cornstarch and mix/mash.
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Set cast iron frying pan on high heat to warm. Cut potatoes into 1/2 - 3/4 inch cubes. Pour oil into frying pan, allowing it to heat up for a minute or so. Slide cubed potatoes into the hot frying pan. Use caution as the oil may splatter. Shake frying pan back and forth so the potatoes slide in the oil.
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These Triple-Cooked Chips are french fries made with potatoes that are boiled and then fried twice, so they are fluffy and tender inside and extra crispy on the outside. Get the Recipe 03 of 12
