Ingredients:
3 large russet potatoes, peeled or not (up to you if you like potato skin on your fries)
Vegetable oil for frying
Kosher salt
Directions:
1. Begin by slicing the potatoes into planks. Then slice each plank into logs to make the french fries. Feel free to make these as thick or skinny as you like but make sure they are all as close as possible to the same size. Keep the fries long as they will break up a little during the process. As you cut the fries, drop them into a large bowl of water to wash off any excess starch.
2. Heat a large pot of water and bring to a boil. Add enough salt so it tastes like the sea. Blanch potatoes in the boiling water and cook until tender -- about 4 minutes. Remove from water and strain then lay out in a flat layer on a sheet tray and place in the freezer to cool and firm up.
3. Have a Dutch oven filled 2/3rd of the way up with oil heated to 350-360 degrees F. Fry the fries in batches so as to not overcrowd the pot and fry potatoes for 2-3 minutes until crispy on the outside. The first time frying is to help develop a super crispy exterior. Place back in the freezer to cool again. (* At this point you can keep the fries in the freezer for convenient use whenever you want to fry them up and serve, simply store in an airtight bag once individually frozen)
4. To perform the third and final step, fry the French fries in 360 degree F oil for 4-5 minutes until golden brown and super crispy. When done, remove with a wire mesh strainer to a paper towel lined plate and season with salt immediately.Fry in batches so you don't overcrowd the pan. Store french fries in 250 degree oven until serving but sever as soon as possible.
2. Heat a large pot of water and bring to a boil. Add enough salt so it tastes like the sea. Blanch potatoes in the boiling water and cook until tender -- about 4 minutes. Remove from water and strain then lay out in a flat layer on a sheet tray and place in the freezer to cool and firm up.
3. Have a Dutch oven filled 2/3rd of the way up with oil heated to 350-360 degrees F. Fry the fries in batches so as to not overcrowd the pot and fry potatoes for 2-3 minutes until crispy on the outside. The first time frying is to help develop a super crispy exterior. Place back in the freezer to cool again. (* At this point you can keep the fries in the freezer for convenient use whenever you want to fry them up and serve, simply store in an airtight bag once individually frozen)
4. To perform the third and final step, fry the French fries in 360 degree F oil for 4-5 minutes until golden brown and super crispy. When done, remove with a wire mesh strainer to a paper towel lined plate and season with salt immediately.Fry in batches so you don't overcrowd the pan. Store french fries in 250 degree oven until serving but sever as soon as possible.
No comments:
Post a Comment