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Took me 3 weeks to figure out why my frozen fries kept coming out pale and sad
I spent way too long on this. Turns out I was crowding the basket and piling them too deep, so the hot air never got around the pieces and they steamed instead of crisping. Side one of the debate says just shake the basket halfway and crank the heat up to 400, side two says soak them in cold water for 15 minutes and dry them fully first. I tried the soak thing on a batch last Tuesday and got way better color, but honestly the crowding was the bigger problem. How many fries do you all fit in a single basket without them going limp? And has anyone timed a full bag against a small batch to see if the extra rounds even save you anything?
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