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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Everyone needs to make really good french fries at least once in their lives. I use a hybrid of tips, taken mostly from Tony Bourdain’s Les Halles Cookbook and Alton Brown’s I’m Just Here for the Food . Read more Both employ a double-fry method; first poaching the potatoes at a lower heat, then frying a second time at a higher heat to ensure a crispy exterior. The draining station detailed is that of Alton Brown – it keeps oil droplets from collecting on the grates of the draining rack and helps to prevent soggy fries. • Vegetable oil is standard for frying, but peanut oil is preferred and duck fat is sublime. • A good sprinkling of Maldon salt was all the adornment we needed, but ground black pepper, smoked paprika, finely minced garlic and parsley or cumin and turmeric all make great seasonings. • The aiöli from Laura Washburn makes a perfect accompaniment. Ingredients:
4 large baking potatoes, russets are good |
oil for frying |
salt |
Directions:
1. For the skinny fries, peel the potatoes (if desired) and cut each one lengthwise into slices 1/3 inch thick. Cut the slices lengthwise into sticks 1/3 inch thick. For the fat chips, prepare as above but slice the potatoes into 1/2 batons. Soak the potatoes in bowls of ice water for at least 30 minutes (as long as overnight) to release the excess starch.
2. In a deep fat fryer or a heavy bottomed pot, preheat 3 inches of oil (or follow manufacturer’s recommendations) to 300ºF.
3. Rinse potatoes in a few courses of clean water. Drain, then lay them out on a kitchen towel or paper towel and pat dry. Removing excess moisture at this stage will help reduce the oil from splattering when the potatoes hit the fat.
4. Assemble your draining station. Take a baking rack and invert it so that the legs are pointing upwards. Place this on top of a few layers of newsprint.
5. Fry the potatoes, in small batches until translucent and just starting to turn pale gold (approximately 6-8 minutes for the skinny fries, 8-10 for the thick ones). Do not overload the oil, or the temperature will drop too quickly and the potatoes will be uneven. Cooking times will depend on the size of batch and how well you can maintain the oil temperature. Using a spider, basket or tongs remove the first batch to the draining rack. Proceed with remaining potatoes until done. Allow to stand for at least 10 minutes, or up to 2 hours.
6. When ready to serve, raise the heat of the oil to 375ºF.
7. Again working in batches, fry the potatoes until golden and crisp, about 2-3 minutes for the skinny and 3-4 for the thick. Remove to the draining rack (lined with fresh paper) for a moment to cool then transfer to a large bowl. Season liberally with salt and toss the fries to evenly coat. Serve immediately.
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