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What’s the best way to reconstitute soggy, limp French fries? —Kelly G., Austin, TX
If you’ve ever ordered French fries for carryout or delivery (and most of us probably have, of late), then you've likely discovered that unless you consume them immediately, they’re almost always lukewarm, limp, and lifeless. They’re often bundled with a burger in a Styrofoam container or put into their own clamshell box or paper bag. The results are nearly always the same: Fries that have had the crispness steamed right out of them. How about providing instructions on how to reheat the fries?
Most people approach it in the laziest, worst way possible: 30 seconds in the microwave. But there are several methods for reheating and recrisping fries (sweet potato fries, too), which are well worth the few minutes.
A large, well-oiled cast-iron skillet reaches a much higher temperature than a non-stick skillet. It's part of the secret to producing a crispier, crunchier French fry. (It also provides more direct heat and oil contact, mimicking the initial cooking method.) Heat a tablespoon of canola or vegetable oil over medium-high heat, and add the French fries to the pan in a single layer (to prevent any steam from gathering). Toss frequently for three to five minutes (depending on the thickness of the fries), cook until crispy, and drain on paper towels. (Pro tip: If you add chopped aromatic herbs or minced garlic to the pan during the last few minutes, the recipients will wish you had more fries. You can also toss finished fries with garlic powder, paprika, sea salt, fresh herbs, or Parmesan cheese for a similar result.)
The oven or a toaster oven is the next best option. Preheat the oven to 450 degrees, cover a baking sheet with aluminum foil, apply a minimal amount of cooking spray, and preheat the baking sheet. (Remember that the goal is maximum crispness.) Once heated, distribute fries in a single, even layer and bake for three to five minutes. Shake the sheet after a few minutes. Remove when bubbly and crispy. As above, add herbs or spices to add extra flavor.
Alternate methods exist as well. There are devotees who reconstitute their fries in a sandwich press and those who say that an air fryer does a respectable job. Or you could go rogue by shredding them up and cooking as you would hash browns, either loose or formed into patties. And if you're feeling extra adventurous, you could even crisp them and top with bacon bits, cheese, chili, and scallions to try recreating “trashed” fries.
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