What does it mean to “par-fry” potatoes?

Kaleen S: What does it mean to “par-fry” potatoes?
I’m trying to follow a Food Network recipe for French fries, and I don’t know what “par-fry the potatoes” means. Also, if I’m making them in a pot with oil, how much oil do I use? Enough to cover them? Sorry…I’ve never made French fries before!

Answers and Views:

Answer by karinps
Par-anything is partly. Not knowing the recipe, but I would suggest partially frying in shallow oil (before baking?)

Answer by sue
Use a large skillet! heat the oil, about a cup, to hot! have a cup of water handy, sprinkle one drop from a finger into the oil and if it immediately sizzels, put in your potatoes. Cook them about half done. This is about a minute or two. Drain them on paper towels. Then they can be baked to finish cooking.

Stir the fries while they are cooking a little bit. Never put more than will cover the bottom of the skillet for best results.

Answer by Dieter-man
fry them until most of the original starch is gone , they should be glossy , and slightly translucent,use enough oil to cover them completely . after the par-fry , place them on a cookie tray, and they can last 2-3 days in a fridge

Answer by carmeliasue
The oil should reach a depth of no less then 3 inches, it depends on the type of pan. You need enough oil to cover the potatoes. As far as ‘par-fry’, what that means is that you only cook the potatoes part way at that time. Anyways here’s how to do cook french fries.

Potatoes, cut into thick strips
Oil, no less then 3 inches, but if using a large deep pan, you will want to fill it at about half way.
Cooling racks or absorbent paper

Bring oil to a temp of 350* to 375*. Carefully place a handful of potatoes into hot oil. Cook until they just start to rise. Carefully remove and drain on cooling racks (that allows the extra oil to drip off while keeping the potatoes out of the oil) or on to paper towels. Cook all the potatoes this way. Allow potatoes to cool for a couple of minutes while your oil comes back up to a temp of 350*. Once the oil is back up to 350* you then repeat the retire process. This time the potatoes should cook until floating and golden brown. Remove, drain, and season. Ready to eat. Hope this has helped you.

Answer by SpaceCoyotee
Par = partly

But if you are going to par-fry make sure the oil is very very hot and leave the fries in for about 1 minute.

Do a tester first with a few fries so they dont become soggy, a good fry will have the consistancy of a baked potatoe – crispy on the outside, fluffy on the inside, To do this i recomend par-boiling the potatoes first

Answer by Arrlene
Hi Kaleen, par fry is when you cook them crisp and but burn them. Its best if you have the pan half full with oil, heat the oil and place sieve that you french fries in it so you can toss them once awhile to cook to PAR. Cook till you see the co lour change in the fries and they will furn firm and crisp. A LIGHT PALE YELLOW AND NOT BROWN. Toss then careful cos its hot oil. You can toss them inside the PAN.

Answer by Darrel R
Pan fry ’em.
Enjoy.

Answer by Bromeliad
This is a recipe for “twice fried” French fries. It is thought that this method yields the crunchiest fries from fresh potatoes.

Usually the fresh fries are par fried in at least 3 inches of oil, removed with a slotted spoon to paper towels, cooled and drained well, then put back into the hot oil again until they are golden brown. This is done in batches so that the fries are not crowded as they will steam more than fry if they are crowded.
Don’t salt until after the second fry–use very fine grained salt.