Thursday, April 26, 2012

Make Perfect McDonald’s-style French Fries at Home

Perfect French Fries (adapted from David Myers's recipe for "pommes frites")
  • 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.


1 comment:

  1. I also use the "double" cooking method. It really makes a difference and promtes a crisy fry. It is one of my secrets. I have even cooked them for a few mintes and then put them in the freezer , rather than frige, for a couple hours before use, and it worked like a charm.