Cut away eyes or rotten parts from the potato.
You’ll now have several potato planks on your cutting board.
Try to make the slices as even as possible so your fries cook at the same rate.
You can also make crispy french fries using an air fryer.
Your owner’s manual may also recommend that you wet the surface of the mandoline with a few drops of water. This can help the potatoes slide across the blade easier. Always use extreme caution when working with the mandoline, since it’s easy to accidentally cut yourself on its sharp blade.
Fry about 1 cup (325 g) of shoestring fries at a time so you don’t lower the temperature of the oil too quickly.
Decide if you’d like to peel the potatoes or leave the skins on. Keep in mind that the skin of russet potatoes can be tough.
At this point, the cut potatoes will look like classic french fries.
Keep in mind that larger home fries will take longer to cook.
If you’re using already cooked potatoes, you don’t need to boil them since they’ll fry up quickly.
If you’re using already cooked potatoes, you don’t need to boil them since they’ll fry up quickly.
Most steak fries leave the skin on the potatoes, so there’s no need to peel them.
If the potatoes are very long, you can cut the wedges in half crosswise so they cook faster.
To get the fries crisp on both sides, try to flip them over halfway through the baking time. For an easy seasoning, sprinkle the fries with a dry steak seasoning mix.
To get the fries crisp on both sides, try to flip them over halfway through the baking time. For an easy seasoning, sprinkle the fries with a dry steak seasoning mix.
