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Deep Frying
🍟Pommes strips/frites 🍟
Taking homemade pommes strips to the next level
McDonald's style pommes strips are made from four different potato sorts:
Russet Burbank, Ranger Russet, Umatilla Russet and Shepody.
Since 2008 they are pre-fried from the factory
in soybean and hydrogenated soybean oils and canola corn to eliminate trans-fat oils.
Americans all over their continent tends to overcook fries, so let McDonald's lead the way.
Fries are supposed to be golden, not golden-brown.
French physiotherapist Sophie Coindre has achieved a title that many did not even know existed: she was crowned world champion in French fries at the championship in the French city of Arras on September 27, 2025.
The competition brought together both professionals and passionate frying enthusiasts from all over the world, and in the category for family fries, Sophie and her partner Jean-Denis came out on top.
Sophie uses the Marabel variety from her own region but emphasizes that Bintje is also an excellent choice.
She scrubs the potatoes thoroughly, but does not remove the peel, which adds both flavor and texture.
The pieces are cut with a precision of eight millimeters, and then she does not rinse them in water.
The starch is preserved in this way, which is crucial for achieving the characteristic crispy surface.
Instead, the potatoes are carefully dried in a tea towel.
According to Sophie, the frying process is just as important as the preparation. She doesn't use modern oils,
but lard, which used to be standard in any deep fryer.
According to her, this method gives a deeper and more authentic flavor. The first frying lasts for ten minutes at 140°C/284°F, after which the potatoes rest so that they can release excess moisture.
She emphasizes that the break is a central part of the process, as it ensures the right balance between crispiness and softness.
The second frying is done at 180°C/356°F, until the fries are golden and perfect.
The result is a French fry that is considered to be world-class.
Stir-frying vs. Deep-frying
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and has spread to other parts of Asia and the West in recent centuries.
Shopping
Local
Pommes Strips (Coop 365) 750g = 3 portions
Pommes Frites Slim Cut 750g (Netto)
Heinz Pommes Frites Sauce ?
Recipe
⚠️Precautions⚠️
Deep fryer on baking sheet metal tray.
Do not place the deep fryer directly on the stove, use a solid surface like a baking sheet metal tray ⚠️
The Maillard effect is a chemical reaction that occurs when you fry or grill food at high temperatures, giving the food a characteristic brown color and flavor.
Crinkle-cut fries are used for baking in the oven/air fryer (high speed hot air circulation). Pommes strips are not.
Flammable ⚠️
1. Pull the plug in the outlet
2. Close the lid
3. Use a fire blanket or wool blanket (NOT WATER) ⚠️
Min. Marker: 1L oil ⚠️
Max. Marker: 1.2L oil ⚠️
No mix of oils - Fire hazard (no refill of new and used oil) ⚠️
1. Soybean oil (formerly widely used)
2. Sunflower oil (recommended)
3. Rapeseed oil (acceptable)
4. Olive oil (not acceptable) ⚠️
Frying oil mixture ratio
50% refined rapeseed oil,
50% refined sunflower oil.
Some use a 60/40% ratio.
Smoke points
Soybean oil has a smoke point of 230°C/450°F.
Rapeseed oil, also known as canola oil, generally has a smoke point between 204-232°C/400-450°F.
Sunflower oil generally has a smoke point around 232°C/450°F, making it suitable for high-heat cooking methods like frying, roasting, and stir-frying.
Regular olive oil: Smoke point of 210°C/410°F
Extra virgin olive oil: 160-170°C/320-338°F
Sesame oil has a smoke point ranging from 177-210°C/350-410°F, depending on whether it's toasted or refined.
Toasted sesame oil, with its strong, nutty flavor, has a lower smoke point of around 177°C/350°F, making it better for finishing dishes or using in dressings. Refined sesame oil, on the other hand, has a higher smoke point of around
210°C/410°F and a more neutral flavor, making it suitable for higher-heat cooking like stir-frying or grilling
Virgin/unrefined coconut oil: 180-196°C (350-385°F)
Refined coconut oil: 204°C (400°F)
Burger chains like Smashburger and Steak 'n Shake use beef tallow to make their fries taste extra crispy and crunchy in just the right way. If you want to make fries on the same level at home, beef tallow is a good first step, but the technique behind it is just as important. Beef tallow provides a subtle umami flavor and has a high smoke point, which means your fries will be crispy without soaking up too much fat. Make sure that the beef tallow comes from a cow and not from a bull, that smells way too intense. You will need enough beef tallow to completely cover your fries – about 7-10 centimeters of fat in the deep fryer. It can be reused 6-8 times. Filter the fat after each round – preferably through a fine-mesh sieve, cheesecloth or even a coffee filter – so you remove all the small food particles.
Pomace olive oil means that it is a waste product from pressed olive oil. Extra virgin olive oil is typically added to give it both some flavor and color. The smoke point is therefore different, as it's a blended product.
Extra virgin olive oil has a lower smoke point, than just olive oil, both of them are not recommended for deep frying!
Extra virgin olive oil is best suited for cold served salads. Cold-pressed olive oil means that the harvested olives never exceed a certain temp. during the entire pressing process – namely 27°C/80°F. Keeping the olives below this temp. ensures maximum quality and the preservation of the oil's good properties.
Vegetable oils that have a high smoke point are best for deep frying. Here we are talking about refined sunflower oil, peanut oil and rapeseed oil - rapeseed oil is particularly suitable. There are also mixed products, i.e. oil consisting of a mixture of different types of oil, which are suitable for frying.
Some mix vegetable oil with a high smoke point to the butter in a pan to avoid that the butter gets browned/burned.
Read more here.
Contradiction
Time to defrost the strips: 2 hours
Evaporation of meltwater: +24 hours
Deep-frozen fritters must be thawed for ice and melt water before they are immersed in the boiling oil,
otherwise, it will splatter, and they will absorb more oil. ⚠️
When frying French fries, don't let them thaw before using. Some recommend that frozen French fries be kept completely frozen before using. This guarantees that the surface of the potato is sealed during the frying process, resulting in a crispy, high-quality fry.
Sprinkle this over your French fries before frying: They will be both golden and crispy
Many try to make fries at home that can compete with those from restaurants, but all too often the result ends up being a disappointment.
Instead of being crispy and having the classic golden color, they end up being pale, limp or greasy.
The mistake is usually due to small inattention in the supermarket or in the kitchen.
A major reason is the choice of potatoes. If they contain too much water, the fries will lose their shape and fall apart easily.
It is also necessary to dry the potatoes thoroughly before putting them in the deep fryer. Moisture on the surface prevents the crispy texture, because the oil is instead used to evaporate the water.
The temp. of the oil is another critical factor. Too low a heat causes the potatoes to absorb fat, giving a heavy and dull texture, while too high a heat browns the surface quickly and leaves the middle raw. It is all about striking the right balance.
It is also crucial to fry in smaller batches, because if too many potatoes are put in the oil at once, the temperature drops, and the result becomes uneven.
An old housewife's trick can make all the difference
There is an old trick that can give the fries just the right look. By sprinkling a little flour over the potatoes before frying, a fine layer is formed that helps them to get color and at the same time reduces the absorption of oil.
The technique produces crispy, firm fries with the coveted golden surface.
For the best results, you should choose a potato variety with a high starch content.
After peeling and cutting, rinse the strips in cold water to remove excess starch and dry them carefully.
The oil is then heated to exactly to 170°C/338°F. If you don't have a thermometer, you can test the heat with a small piece of potato.
It is best to fry in two batches, first at a lower heat and then at a higher one, so that the surface becomes crispy.
Finally, place the fries on kitchen paper to remove the excess fat.
Frying time
🍟 Pommes strips/frites 🍟
250g 4 min. (1 portion)
250g Pommes thin strips 9 min. (1 portion) if frozen
250g Pommes thick frites 9 min. (1 portion) if frozen (makes no difference)
500g 15 min. (2 portions)
Power-On!
1. Add the oil.
2. Turn the temp. regulator to min. (avoid electrical over surge spikes)
3. Insert the plug into the socket.
4. Power-on and adjust the temp. regulator.
Max. Temp. 170°C/338°F (Acrylamide formation @ 175°C/347°F) ⚠️
Time to preheat 1 liter of oil approx. 6 min.
1 portion slim strips: 8 min. | Thick frites: 9 min.
2 portions slim strips: 9-10 min. | Thick frites: 10-11 min.
Cool down time for the deep fryer: 2 hours ⚠️
Cool down time before serving, imminently for slim strips.
Deep frozen spring rolls
'Daloon' (classic), two variants: China Rolls vs. Vietnamese Spring Rolls.
'Vitasia' (Lidl, local shopping), three variants:
1. With vegetables
2. With vegetables and beef
3. With vegetables, chicken and pork
9-10 min. @170°C/338°F for maximum flavor of the filling, but gets cold quickly (food industry recommended)
10-11 min. @170°C/338°F for a crisper golden brown color, and filling doesn't get cold (my recommendation)
11-12 min. @170°C/338°F the most golden-brown color, but too crisp and the filling gets too hot (not recommended)
Chicken Cordon Bleu
Chicken Cordon Bleu max. 12 min. (deep frozen)
Breadcrumb breading will be done more than necessary.
Deep fried chicken △
• ½ size chicken (grill bar style)
• Chicken breasts
• Chicken legs
♻️ Recycling ♻️
After each use, let the oil cool and filter it to remove food residues, especially from breadcrumb coated fish or chicken burgers.
Fish should be the last meal you deep fry before discarding the oil. The next time you preheat the oil it will smell awfully much of fish.
Store the oil in an airtight container, preferably in a dark and cool cupboard or fridge.
Frying oil can most often be reused if it is carefully filtered for impurities and stored correctly. If the oil starts to smoke when heated, it must be discarded.
Rapeseed oil in the deep fryer should be replaced after being used max. 10 times.
Sunflower oil and peanut oil should be replaced after 5 uses, or if you hear a popping sound, that means there's water in the oil.
The smell and therefore the taste also, of the item being deep fried for the first time will stick with the next items!
Cooking oil from e.g. frying pans must be handed in as 'hazardous waste' at the recycling station.
If you have a small amount, you can pour it into a tight container and sort it as residual waste at home.
Dippings
Dipping Sauce Recipes
What delicious mayo dipping?
Heinz Pommes Frites Sauce
McDonald's Pommes Frites Sauce
The consistency also has something to do with how we perceive the individual flavors.
Regular premade mayo tastes better that Gråsten Pommes Frites Sauce.
Premade remoulade tastes even better (Danish style).
Seasoning
Disqualified: Overpriced Santa Maria Pommes Frites Spice (60% fine salt). Coarse salt is preferable!
Disqualified: Gråsten Pommes Frites Sauce