Perfect French Fries
adapted from David Myers's recipe for pommes
frites
Use the best Idaho russet potatoes, French sea salt, and fresh cooking oil and the result is the perfect French fry.
The cut potatoes need to be soaked for two hours or more before cooking which pulls out excess starch and ensures the crispiest product.
Use the best Idaho russet potatoes, French sea salt, and fresh cooking oil and the result is the perfect French fry.
The cut potatoes need to be soaked for two hours or more before cooking which pulls out excess starch and ensures the crispiest product.
6 Idaho russet potatoes
Peanut oil
Sea salt (Myers prefers Sel Gris, a
fine light grey French salt)
Peel and square off potato ends. Cut
into 3/8" batons. Soak for two hours changing water after an hour. Dry
thoroughly with paper towels. Heat about an inch of oil (or enough to cover
potatoes) in a large, heavy bottomed pot to 290 degrees. Blanch potatoes gently
for about two minutes until cooked through but still completely pale. Place on
a paper-towel lined sheet pan and cool in the refrigerator to stop cooking
process.
Re-heat oil to 370 degrees. Cook
fries until golden and crispy, about 3 to 4 minutes. If necessary, agitate
gently with a spatula to prevent sticking. Remove from pan and toss with salt
to taste (Myers doesn't blot but you can if you want less fat). Serve
immediately. Recipe serves 4 to 6.
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