How do i stop my fries from sucking oil?

I fry french potatoes at home and they usually turn up oily so i want some tips on how to stop that.


and also i want to know what are some creative delicious spices to use with the fries?How do i stop my fries from sucking oil?
what they teach you in chef school is ';shake, bang, hang';.





when your fries are cooked you need to shake them in the basket, bang the basket a few times, and leave the basket to hang for 30 seconds to let all the excess oil drain away.





by the end of this process there should be NO oil dripping from the basket, if there is, then repeat this process. (i normally shake bang and hang twice just to be sure)





what you are trying to do is get rid of all the excess oil which if not removed will just sit next to your fries and be absorbed into them.





for best results use bigger chips. the smaller they are cut, the more oil they will absorb. this is because there is a greater surface area exposed to the oil compared to larger cuts of potatoes. try ';13mm'; chips for best resuts, instead of the normal 1mm ';french fry'; also stay away from crinkle cut chips, i will admit they are delicious, but this is because of the amount of fat in them. the 'crinkle cut' just exposes a bigger surface area to absorb fat into.





what ever you do DONT DOUBBLE FRY YOUR CHIPS!!!!!!!


as soon as you pull your chips out of the deep fryer, they start to cool down, and the oil starts to emulsify with the potato and solidify. if you then place it back into hot oil YOUR CHIP WILL ABSORB TWICE THE AMOUNT OF FAT!!!





to make a really healthy chip use a thick cut, use hot oil (180 celceus)


and shake bang hang.





for seasoning try:chicken salt, sea salt, lemon pepper (yum yum), or just strait sea salt.





How do i stop my fries from sucking oil?
I always make sure my homemade fries are cold, they have been in the refrigerator for a little while.


I make sure the fry size is not too thick


I also make sure the oil is at 375 degrees farenheit.


Do not fry to many at once or you will lower the oil temperature and this will make a longer cook time


Also try double frying, put the fries in for about 2 minutes take them out for about 1 or two minutes then put them back in for another 2 or 3 minutes, of course total cook time will depend upon the size of your fries.
Like the above posters have already stated #1 is hot oil before putting in the potatoes this ';seals'; the food while frying.. after they have turned golden brown scoop up with slotted spoon or wire basket and let pause for a second or two to allow any extra hot oil to drain back down into fryer then have a bowl ready lined with a double layer of paper towels to absorb any extra oil .. they will not be greasy !While still hot, sprinkle with salt regular salt, sea salt ,or kosher salt I have also sprinkled with parmesan cheese which is really good .... They are delicious just plain with ketchup and when you have a good thing don't mess with it!
You need to test whether the oil is hot enough by dropping in a single chip and looking for bubbles seething around it. Another good tip is to double fry your fries. Do small batches until the fries are cooked but not browned, drain onto newspaper or paper towels and then re-fry in larger batches until golden brown.





In England we make fatter fries and eat them with malt vinegar and salt.
Get your grease or oil hot, like 375-400 before you drop them in when they begin to float they are done.Dont leave them in too long either. After you get them out put them in a brown paper bag put in salt or old bay seasoning, close top of bag and shake for a few seconds. the bag will absorb some more oil and the seasoning will coat the fries much better.


I like garlic and onion powder on mine. The old bay seasoning is also very good. Salt and paprika are good combos too.



365-375潞F is best. Use a candy thermometer to be sure. If when you drop one fry in, it just sort of floats down to the bottom, the oil is not hot enough. It should rapidly sizzle and make bubbles the moment you drop one in.





Do not overcrowd the fries. Cook in batches, so the fries don't reduce oil temp too much. This is especially important if using frozen FF.






Your oil must be very hot, 375 degrees, before you put your fries in to cook -- otherwise, your fries will definitely soak up a lot of grease.





We sprinkle our fries with kosher salt, freshly ground black pepper and paprika.
Your oil needs to be hot BEFORE you put in the fries, as the oil seals them and it doesn't get absorbed.
Your oil is not hot enough
Wrap them in plastic.