Why Do Restaurant Fries Taste Better?

Restaurant fries tend to taste better than home fries. That’s because restaurants have dedicated prep teams that are skilled at peeling and cutting the potatoes evenly. They also use restaurant grade cooking oils and accurate temperature controls. It’s all a part of the magic that makes french fries crisp and delicious.

The best fries have a crispy exterior and a mashed potato-like interior. This is achieved by using a high-temperature frying process to hydrate the starch.

A good fry can last for up to two months. If you’re not in the mood to make them, you can store them in an airtight container in the fridge. Alternatively, you can reheat them in the oven for about 10 minutes. Either way, they’ll be crispy.

There are two basic types of fries: fresh and frozen. Frozen fries take less time to prepare than fresh ones, because they’re already partially cooked. However, they may not be as crisp. You can get around this by using an air fryer. Generally, you’ll need to re-heat your french fries for about three minutes to get the crispy texture you’re looking for.

Using a high-temperature frying process helps keep the hydrated starches in the fries from breaking down. In this way, they plump up the outer skin of the potato to give the resulting spuds a crunchy texture.

Getting the right type of oil for your fries is important. Some recipes call for horse tallow, while others call for duck fat. Each type of fat imparts a different flavor to the food. Another factor to consider is the smoke point. Oils that smoke produce harmful polar compounds that are linked to several health issues.

Restaurants often use a high-smoke-point oil. Although it’s not always a scientifically proven process, the smoking of the oil gives the french fries a nice burned flavor.

One of the most important reasons for this is that the tiniest pieces of fries will burn much faster than larger slivers. Similarly, a small batch of fries will not cook thoroughly on the inside. Using a commercial-grade deep fryer can help ensure that the fries will be fried at the correct temperature. Depending on the thickness of your fries, they’ll cook for about three to five minutes.

Adding a pinch of salt is another way to boost the flavor. Salt brings the aromatic qualities of the vegetables to the top. Similarly, garlic goes well with potatoes. Rosemary and parsley are good additions as well.

Aside from the most obvious ingredient, it’s actually the combination of the most important and the most impressive that is the most significant. While the most effective recipe isn’t entirely predictable, you’ll want to use a high-smoke-point, neutral frying oil. Other options include partially hydrogenated vegetable oil and duck fat. Lastly, a pinch of lemon zest can add a touch of flavor.

The other most important ingredient is the salt. Aside from the salty taste, it also helps to bring out the flavor of the potatoes.