Tell them you are allergic to salt, and they will fix you up a new batch. then just add salt on them yourself :)


Oh wait, you mean making them? I'd say cut them thinner and let them be in the grease a bit longer...i've never had a problem w/ my fries..

doesnt leaving them in the grease longer,make it soak up more fat, thus soggy?

You can always bake them. I never "fry" my "fries". I always bake them... much less grease.

But if you insist on frying them, and you are using a deep fryer.. then, no... leaving them in the oil doesn't not make them soak up more fat. The longer you leave them cooking in the cooking, the crispier... yes you can burn them. Just think of the fries that sit in the vat at your favorite fast food joint for too long. Those are really crispy.

Soggy happens when you don't drain them properly or cook them long enough. Make sure you take them out of the oil when they're done and have a plate covered with some paper towels ready to put them on to drain off some oil.

Temperature...Clean Oil..Fries do best at 350-375 degrees, the problem is that when you throw too many fries into your friyer at once the temperature drops, allowing the fries to absorb too much oil and therefore become greasy or soggy...Use a large pot if you do not own a commercial fryer and use a thermometer to moniter the temperature.

They do get crispy in the oven.

I belive you can also double fry them.

or better yet throw some flour on the fries before you deep fry them.

I personally bake fries. I have heard that Burger King coats their fries in a thin layer of a sugar salt solution before flash freezing to ensure good color and crispiness

I never seem to get my fries crispy in the oven. They just dont have the same good taste as deep fried either. But the deep fryer makes too much of a mess to use regularly.

That's the way to go imo. 3 minutes at 325°, drain and cool a bit, cook for 4 minutes or so at 375°.

double fry it is


has anyone tried Costco fries? those are good

From what I have read, that's what McDonalds does. They partially fry them, freeze them and them fry why needed.

They guy from "Good Eats" on the food network had a show about Fish and Chips.

He double fried the fries. Low heat to get them soft in the middle, let them cool, and the high heat for the outside to get crispy.

I saw the guy on the food network double fry em and gave it a try, and it didnt seem to make any difference however I may not have let them cool down enough before the second fry.....I wonder if this method would work for potato chips...??

I've never tried making fries, aside from baking the frozen ones and they can get pretty crispy if you leave them in longer than the directions say.

My guess is temperature is the problem if you get limp or greasy fries.

A related observation: Take-out fries are almost always limp. I think it's because the container holds in steam that makes fried food soggy. Putting holes in the container to let steam escape helps a bit, but not enough.

Wtf, i didnt make this thread..lol, how did this happen?