ISO help/advice on cooking frozen fries...

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The Ghan

Sous Chef
Joined
Nov 27, 2025
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Didn't see a thread that covered Fries so all I am wanting to know is how on earth do you cook frozen french fries so the insides remain nice and soft with the outside not getting hard as a rock just lightly crispy?

I've tried everything - Air Fryer, Oven, Micro, under the bonnet and driving up town, under the matress but nothing works!!! :)

I kind of need to know as I am going to try cooking Poutin for dinner this evening :)
 
The air fryer has been a godsend for fries with me.

Maybe you just need to try a different thickness fry. Or adjust the temp and times to your liking.
 
I know my new super duper toaster oven/air fryer temps are way off for things like fries and frozen pizza.

I follow the bag's instructions and check about three minutes early.
 
My air fryer is the opposite - says (for example) 12 minutes for tater tots and I have to cook them for almost 30 minutes. Basically I coook them for the suggested times at the suggested temps and keep adding time till they are done ... not sure if that is good or bad :)
 
I actually only use my air fryer setting on my countertop multi-use oven for reheating fried foods for the most part. For frozen french fries, I prefer the old-fashioned cooking with oil method.
 
I decided to cook them in the oven at the recommended temp and times but I'll check on them every 15 minutes.

I would much prefer to deep fry them - that (to me) is how chips (fries) should be cooked, then I wouldn't need to buy frozen stuff, I could use real potatoes cut as I like them :)
 
The Ghan said:
I decided to cook them in the oven at the recommended temp and times but I'll check on them every 15 minutes.

I would much prefer to deep fry them - that (to me) is how chips (fries) should be cooked, then I wouldn't need to buy frozen stuff, I could use real potatoes cut as I like them :)
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Hopefully with the gravy and cheese curds it won't matter as much.
 
Cheese curds - :( Neither of us like them so I am going to use shredded mozeralla cheese - or I could cut up a block of Swiss?

I know, not 100% authentic but hey - what is :)
 
The Ghan said:
Cheese curds - :( Neither of us like them so I am going to use shredded mozeralla cheese - or I could cut up a block of Swiss?

I know, not 100% authentic but hey - what is :)
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I've read of people using mozzarella. We can't get cheese curds where I live except for these frozen breaded things that aren't very good.

I am not Canadian or so close to the Canadian border that I could give any opinion on what's right or wrong, so whatever floats your boat?
 
Jusa said:
so whatever floats your boat?
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Mainly water as a rule ... :)

My OH found a few recipes for Poutin and quite a few used shredded mozeralla BUT recommended block cheese cut into small squares. I really don't know what difference it makes to be honest. Differnet cheeses will give different tastes but other than that - cheese is still cheese right?
 
The Ghan said:
Mainly water as a rule ... :)

My OH found a few recipes for Poutin and quite a few used shredded mozeralla BUT recommended block cheese cut into small squares. I really don't know what difference it makes to be honest. Differnet cheeses will give different tastes but other than that - cheese is still cheese right?
Click to expand...
Well, no, I don't agree with that one, cheese is still cheese but there are some things I would only use certain cheeses for. I don't know enough about Poutin to say that the using Swiss would be wrong.

I'd say go with what's easiest, and sounds like you already have shredded mozz on hand.
 
I was thinking of possibly making a version of poutine myself tonight. No curds, but I do have pepper jack.

I used to fry homemade fries all the time. Different potatoes, different methods, different oils, different fryers or pans... They were OK.

Now I find the frozen and an air fryer can do better than me with less cleanup. And I keep in mind, it's only a fry. I'm either dumping stuff all over them or eating with a hamburger. It's like the hot dog of the potato world :ROFLMAO:

Looking forward to seeing your journey with homemade.
 
You folks are making me make that face, what with your blasphemous discussion of poutine. Just call them disco fries and I won't complain. Personally, if I wanted poutine and didn't have any cheese curds, I would probably break off pieces of cheddar. I might even do that with mozzarella, but not grated cheese. Then we aren't even close.
 
taxlady said:
You folks are making me make that face, what with your blasphemous discussion of poutine. Just call them disco fries and I won't complain. Personally, if I wanted poutine and didn't have any cheese curds, I would probably break off pieces of cheddar. I might even do that with mozzarella, but not grated cheese. Then we aren't even close.
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I figured a purist would come along... :ROFLMAO: :ROFLMAO: :ROFLMAO:

I can't even spell it right. My spelling is closer to the name of a Russian dictator!
 
Well, we made the Poutin and I think I would have preffered brown gravy but they were okay and a nice change:

poutin.jpg
 
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