| Perfect French Fries
French American
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| The great historical French and Belgium potato deep fry recipes require two if not three oil frying steps. We came across Kenji's copious research when he was on a quest to duplicate McDonald's French Fries. These are perfect, certainly better than any fries I've had in any restaurant. Here is Kenji's brilliantly written article with all his notes www.seriouseats.com/perfect-french-fries-recipe ~M&J |
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| Ingredients |
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2 pounds Russet potatoes (900g; about 4 large potatoes), peeled and cut into .25-inch by .25-inch fries (submerge raw potato sticks in a bowl of water after cutting)
BOIL:
2 quarts water
2 tablespoons salt
2 tablespoons (30ml) distilled white vinegar
FRY
2 quarts (1.9L) peanut oil
1 tablespoon Kosher salt
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Steps
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| 1 | Place potatoes and vinegar in a saucepan and add water and salt. Bring to a boil over high heat. Boil for 8 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on a paper towel-lined rimmed baking sheet. Dry for 5 minutes. |
| | 2 | Meanwhile, heat oil in a 5-quart Dutch oven or large wok over high heat to 400°F (204°C). Cook one-third of fries to oil, agitating occasionally with a wire mesh spider for 50 seconds. Remove to a second paper towel-lined rimmed baking sheet. The oil temperature should drop to around 360°F (182°C). When the oil returns to 400°F, repeat cooking remaining potato batches. |
| | 3 | Allow potatoes to cool to room temperature, about 30 minutes. |
| | 4 | For best results, freeze potatoes at least overnight or up to 2 months. However, you can go straight step 5. |
| | 5 | Bring oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain a temperature of 360°F. Drain in a bowl lined with paper towels. Sprinkle kosher salt immediately. Serve immediately. |
| | 6 | Cooked fries can be kept hot and crisp on a wire rack set in a sheet tray in a 200°F (90°C) oven while other batches are cooking. |
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| Yield |
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| Notes
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Special Equipment: Basic slicer or fully equipped mandoline, Dutch oven or wok, rimmed baking sheet, wire rack, instant-read thermometer, wire mesh spider.
We use a Sopita professional potato cutter with a 3/8" grid. For frying, we use a wok with only 1 quart of peanut oil.
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If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
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