You're using the wrong oil. You're using very starchy potatoes and not soaking to remove some of the starch. You're putting them in the pan wet. You are overcrowding the pan and they are steaming.
Pick the right potatoes.
Others say that you should soak the potatoes in cold water before frying to wick away some of the starch, but doing that also requires that you'll need to dry them completely before putting them in the pan to keep them from getting mushy. The extra moisture will also prevent them from browning.
The key is to store potatoes in a cool dry place, like in the cabinet of a pantry, in a paper bag or cardboard box. It's important to keep potatoes at the cool, ideal temperature (but not, surprisingly, the fridge) to prevent them from turning green, getting soft spots, or pre-maturely sprouting.
The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.
If you want to keep them crisp for a good amount of time though, use the double fry technique. Fry them at a lower temperature for as long as it takes to cook them through and become a light golden color. Take them out and let them sit for a while. You can put them in the fridge or freeze them at this point.
First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
If you put the second basket of fries into oil that isn't at the recommended temperature, too much oil can get absorbed into the product itself. Hence, soggy fries and unhappy customers.
Heat the skillet over medium-high heat. Add the french fries to the pan, stirring and flipping them around frequently for three to five minutes, until crispy. Cooking time will depend on the thickness of your potatoes.
Blot as much moisture as possible from the fries, and heat your oven to 400°F. Very lightly oil a baking sheet and heat the fries for five minutes, check them, and heat in five minute increments until they're crisped to your liking.
The potatoes might have been harvested in heat and started perspiring, just like a human might, as it is still a living organism. If trapped in a bag or box then the moisture can cause the potatoes to be wet or sealed up with no ventilation and could actually mold if left that way too long.
Don't overcrowd the potatoes on the pan.
Overcrowding will cause heat from the pan to get trapped under the potatoes and cause them to steam instead of roast. Start with a hot oven – Preheat the oven before adding the potatoes. This will help to create a crispy exterior while keeping the interior soft and fluffy.
Read on our top tips for pan-fried potato perfection: Pan-fry with cooking oil(s). As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point.
Be sure they are completely dry before frying. 4. In a large stove-top deep-fryer with a candy thermometer clipped to the side, heat 2 inches of peanut oil to 300 degrees. Add just enough potatoes to cover the base of the frying basket, and cook until slightly limp, 1 1/2 to 2 minutes.
When the food enters the hot oil, the water on its surface begins to boil off, which is where the bubbles come from when frying. This instant chemical reaction dehydrates the outer layer, producing crunchiness and sealing moisture into the interior of the food.
When fries are cooked at a very high temperature, the starches in them are hydrated (moisture goes in), puffing them up and helping the outer skin get nice and crisp. When these same fries cool, the starches secrete moisture, which makes its way to the fries' crust, leaving them soggy and limp.
Using ice water will stiffen the potato's cell walls which help you achieve crispier fries. Just make sure after you've rinsed your fries, you completely dry them before cooking. Drying them is critical to making sure you achieve the perfect crispy taste.
The Key to Crispy Homemade French Fries
Allow the potatoes to cool before frying them a second time. Let cook until golden brown, then blot with a paper towel and salt before serving. Double-frying guarantees a wonderful crunch that will keep you coming back for more.
Here's what you do. Heat a few tablespoons of the oil in a nonstick pan over medium heat just until it starts to shimmer. Think about covering the entire bottom of the skillet in oil, erring on the side of using more oil than less. The oil helps to “fry” the French fries a second time and get them extra crispy.
Infusing the fries with starch not only makes them crispier, but also helps preserve the crispiness longer. To avoid soggy fries, sprinkle on spray-dried vinegar instead of dowsing them with liquid.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
Air dry on paper towels; about 10 minutes. (Make sure the potatoes are dry before frying; you can dab them off with the paper towel if necessary.) Once potatoes are thoroughly dry, fry them 300-320 degree vegetable oil in a deep fryer or a large pot (a Dutch oven would work).
How long do you soak the potatoes before frying: At least 30 minutes, in cold (with ice) water. We have let the potatoes soak for several hours, and still had perfect fries when we cooked them. Just be sure to keep them cold (in the refrigerator) if soaking for more than 30 minutes.
For deep fried potatoes, you don't have to boil the potatoes first. You can deep fry from raw. You will need to add water in the oil (not hot oil) to guarantee the inside cooks before the skin crisp.