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Making Homemade French Fries Cooking Recipe Part 4

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Part of the video series: How to Cook Vegetables

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Summary: Learn how to make homemade French fries in this 4th part from our expert and demonstration in this free how-to video on cooking with vegetables and healthy recipes.

Views: 4,006 | Tags: vegetables, kitchen, recipes, cook, recipe, food, cooking, knife, chef, culinary, Louis Ortiz

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About the Expert

Louis Ortiz Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. read more

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Video Transcript

Making Homemade French Fries Cooking Recipe Part 4

Hi! I'm Louis Ortiz on behalf of Expert Village and we are back to show you the final procedure or process for cooking French fries from scratch. We've got some French fries that we've blanched already at 320 degrees and we showed you that in a previous video and they've got a little limpness to them. They are kind of translucent in that sense as well and we broken open one a little bit earlier to show you what the inside of the potato would actually look like and this is him. As you squeeze, you can kind of see it's a little pliable, a little bit more residual oil in there because we popped him open and there was still some oil flying. So we are going to go ahead and finish the process on these French fries here and again I just put these on some parchment paper and put them inside of the refrigerator and let them chill a little bit literally while we cranked up our heat to about 360 degrees. My light is on my counter top fryer here so we are ready to go. I also have a digital pocket thermometer that I use and I temped the oil to make sure that we were at 360 and we are right at 356, just a tiny bit off so that is going to be okay for us. So I am going to go ahead and lay these guys back into the fry basket and now that we've got a hotter temperature on that oil, now is when we are looking for that French fried beautiful crispy golden brown color that everybody associates with with French fries. So I am going to throw in just this many so that they will actually tumble around and they not stick to each other once they are lowered into the oil.

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