Is it possible to reheat fries

Refrying works best because of its cooking speed. The hot oil warms the fry's surface, while continuing to conduct heat to its interior, creating a sufficiently hot middle and pleasantly crunchy exterior in seconds. If you don't have a fryer or you're pressed for time, you can also accomplish a second fry on the stovetop.

Nichols will reheat leftover fries in a hot skillet with 1 to 2 teaspoons canola or vegetable oil for a few minutes. Just be sure not to overcrowd the pan. Absent a countertop deep fryer , our experts prefer a blazing-hot oven and large sheet pan as the most affordable and simple option. Plenty of home cooking sites laud the air fryer — a small convection oven that mimics deep frying with hot air and a fraction of the oil — for this task, but an oven works just as well, Szymanski says.

The main takeaway for achieving crispy reheated fries is to avoid doing anything to induce steam, meaning — you guessed it — microwaving is out of the question, Szymanski says. A quick dip in a countertop deep fryer will breathe new life into soggy fries. If you don't have a baking sheet, never fear—that cast iron skillet works here, too, unless you're reheating a truly ginormous amount of leftover fries. Recommendations for temperatures vary, but I'd say whatever temp you use to bake a potato is the one to use.

You can prep the baking sheet with cooking spray, oil, or aluminum foil if you like, but I usually skip this step when using the oven. Place the baking sheet inside while the oven heats up.

Once the baking sheet is nice and hot, spread out the fries in a thin, even layer with lots of space around them. Total reheating time will take anywhere from a few minutes for one serving to 7 to 10 minutes for two or three servings. Be sure to sample fries along the way. That's the fun part of being the cook! Remove from the oven, drain on a paper towel if necessary, add desired seasonings, eat, and congratulate yourself on your thriftiness.

If you're tired of eating those French fries, it's time to break out your underutilized waffle maker and make your own waffle fries. There's a good how-to on making leftover fries into pull-apart waffle fries over at Serious Eats , but be forewarned: this method works best with shoestring fries, whereas the aforementioned stovetop and oven methods work with fries in all their shapes, from the shoestring potato to the wedge-shaped fry, up to and even including home fries and tater tots.

Part of the problem is that fries are notoriously difficult to reheat. This show-stealing platter goes from "whoa," to plain-old "oh," in a matter of hours.

But what if there was a way to give days-old french fries a second chance? Get your takeaway boxes ready—we tested multiple ways to give your french fries a mouth-watering revival. Read on for the best ways to reheat french fries:. When deciding which reheating method to use, remember that fry quality matters. Skinny fast food fries may not work as well for reheating as they are often sliced thinly for deep frier efficiency. Plus, the oil is often cheap and lower quality so reheating runs the risk of a spent oil taste.

Any fry can be reheated, but a thicker cut fry is the better option when it comes to retaining maximum flavor. If you're making fries from scratch , make sure that you are doing it with a type of potato that can sustain a second heating. Large, starchy potatoes like russets and kennebec potatoes are perfect for french fries. That is because they are dense and low in moisture, meaning that they'll maintain their form well and won't get soggy when fried and even soggier when reheated.

The idea that fries aren't good the next day can be chalked up to the misuse of one kitchen appliance: the microwave. The challenge with reheating fries is re-introducing a moist, pillow-y interior and a crispy exterior. No matter which type of testing method we could come up with, the microwave inevitably destroyed any hope of achieving that outcome. Secondly, make sure you spread the fries out into one even layer on a large sheet tray to avoid any pockets of under-doneness.

Now roast the fries for five-to minutes until they have reached your required level of doneness. Make sure you give the fries a good shake-around about halfway through roasting so they cook evenly. If you want to go the extra mile, you can place them on a wire rack to ensure better heat distribution.

Whatever method you use to make your fries golden and beautiful again, it will never stand up to simply dunking them back into some hot oil. Working in batches, fry your leftover spuds for two-to-three minutes until they are heated through and crispy. Drain on a paper towel-lined plate or bowl then serve. An air fryer is about the closest you can get to achieving real refrying. The heat in the air fryer is circulated by one or many fans to ensure that each fry receives direct heating from every angle.