Inthe two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 ‚°C /320 ‚°F) to cook them through. This step can be done in advance. Thenthey are more briefly fried in very hot fat (190 ‚°C / 375 ‚°F) tocrisp the exterior. They are then placed in a colander or on a cloth to drain,salted, and served. The exact times of the two baths depend on the size of thepotatoes.
For example, for 2“3 mm strips, the firstbath takes about 3 minutes, and the second bath takes only seconds. One can cook French fries usingseveral techniques. Deep frying submerges food in hot fat, mostcommonly oil. Vacuum fryers are suitable to processlow-quality potatoes with higher sugar levels than normal, as they frequentlyhave to be processed in spring and early summer before the potatoes from thenew harvest become available. In the UK, a chip pan is a deep-sided cooking pan usedfor deep-frying. Chip pans are named for their traditional use in frying chips.
MostFrench fries are produced from frozen potatoes which have been blanched or atleast air-dried industrially. Most chains that sell fresh cut fries usethe Idaho Russet Burbank variety of potatoes. It has been the standard forFrench fries in the United States. The usual fat for making French friesis vegetable oil. In the past, beef suet wasrecommended as superior, with vegetableshortening as analternative.