Perfect French Fries (adapted from David Myers's recipe for "pommes frites")
Ingredients:
- 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.
Source: http://shine.yahoo.com/shine-food/perfect-mcdonald-8217-style-french-fries-home-192700419.html
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.
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