The Science of French Fries

Ah, French Fries. The poster child for taking something wholesome and nutritious and making it into an artery clogging, calorie laden, dish of deliciousness–and one big reason potatoes get such a bad rap. But let’s face it, most of us like a good fry once in awhile.
A Google search will produce a myriad of techniques to fry the perfect French Fry, but did you know there is a right and wrong way? And there is a science behind which potatoes are the best for frying? The key to great fries is in the solids and sugars of the potato.
One of the first things to consider in a great frying potato is the Specific Gravity. This measures the potato for solids. That may sound strange, but keep in mind potatoes are made up mostly of water. Water and oil don’t mix well, so the higher the solid or Specific Gravity of a potato, the better chance those French Fries will be golden and delicious. Burbank Russets have long been hailed as the best frying potatoes and they’re still top of the list because their solids are higher than many others.
Another important component of the perfect fry is the glucose content of the potato. If the potato has too many sugars, it will change the way the potato fries. Something to consider if you store your potatoes in a refrigerator causing the sugar content in the potato to go up, yielding fries that aren’t as golden as those from potatoes stored in a cabinet or pantry.
Once you’ve chosen the perfect potato, here’s a sure-fire method to get the best tasting French Fries. First, cut your potato into consistent-sized fries. Rinse the fries and spin them in a salad spinner to get rid of any excess water. Heat your oil to 300° F and submerge the fries into the oil for 3 ½ minutes. Take the fries out of the oil and increase the oil temperature to 350° F. Return the fries to the oil and fry for an additional two minutes. Take the fries out of the oil, salt, and voila–you have the perfect fry.
