How to cook frozen fries in oil
Apr 09, 2025
How to make French fries?
Agricultural knowledge tips edited for you
Written by: Atox Chen
In life, I believe everyone has seen retail bags of frozen French fries in supermarkets.
Many people like French fries. However, if you want to buy a large number of French fries in a fast food restaurant, it seems that you will encounter many troubles. So, how to make delicious French fries at home?
I recommend several methods of making French fries, which are guaranteed to be very delicious.
1. Deep-fried French fries.
1. Hot oil: Pour cooking oil or rapeseed oil into the pot and heat it to 175-185°C degrees Celsius.
2. Add: Add an appropriate amount of French fries (depending on the size of the pot) and fry for 2.5 seconds before taking them out.
3. Re-fry: Heat the oil temperature again and pour the fried French fries again. This step can make the shell of the fries crispy. If you like a dense texture, you can skip this step.
2. Vacuum frying
1. Preheat: Preheat your air fryer to 400°F (200°C) for a few minutes.
2. Arrange: Place frozen fries in a single layer in the air fryer basket, ensuring they aren't overcrowded.
3. Cook: Cook for 10-15 minutes, shaking the basket halfway through, until they are golden and crispy.
4. Season: Season with salt and other desired spices after cooking.
3. Oven baking
1. Preheat: Preheat oven to 400-425°F (200-220°C).
2. Prepare: Spread frozen fries in a single layer on a baking sheet lined with parchment paper or aluminum foil.
3. Bake: Bake for 15-20 minutes, flipping them halfway through, until they turn crispy and golden brown.
4. Season: Season with salt and other desired spices after cooking.
If you're looking for bulk frozen French fries that are both affordable and high in quality, XMSD is your reliable supplier. We offer a wide range of frozen French fries suitable for foodservice, retail, and distribution, with consistent taste and texture. Contact us at sale1@xmsdfood.com - we're ready to provide the ideal solution for your business.
