I tried par-cooking the fries in the microwave, and the final product came out much better from the fryer. Following the general guidelines from the Cook’s Country Italian Crunchy Potato Wedges recipe. The original recipe stated to microwave the wedges/steak fries for 7-9 mins on high. I only cooked then for 7 mins 30 sec., and most of the fries were cooked. Next time I would microwave the wedges for at least 8 mins, so that all the wedges would be fully cooked.
On the other hand, if you used a french fry cutter with a 1/2″ grid, 7 min 30 sec, should be more then enough microwave cooking time. After a 6 minute fry in 350F vegetable oil, and a generous sprinkle of Lawry’s Seasoned Salt. Here is the final product. Better then before, just another 30 sec. to 1 minute in the microwave, and they might have been perfect. But microwaving is definitely the main key to good homemade french fries.
2 comments on “Steaming French Fries – Microwave Method Update”
I tried to make potato chips once before, and I ran into two problems. 1) My cheapo plastic mandoline didn’t slice the potatoes thin enough. & 2) I wasn’t able to keep the oil hot enough, in my little frying pan with 1.5 liters of oil. If I had used a dutch oven with more oil, I would have had a quicker heat recovery time.
mmmmm, home made fries. I might have to hook myself up with that this weekend. Could be chips instead; I have really been diggin’ on the Trader Joe’s Red Bliss potato chips fried in olive oil and I want to try it at home, but with yukon golds…