Perfect French Fries
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
Yield 4 servings
Ingredients
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
| 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. |
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| 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. |
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| 3 | Allow potatoes to cool to room temperature, about 30 minutes. |
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| 4 | For best results, freeze potatoes at least overnight or up to 2 months. However, you can go straight step 5. |
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| 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. |
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| 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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notes
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.
