Single best way to make fries at home
Your potatoes will turn out crispy and golden brown every time with this recipe.
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The Easiest, And Most Delicious, Way -
to Make Fries...
By bon appétit magazine | Shine Food –21 Aug, 2012
Photo by Marcus Nilsson
By Adam Rapoport, Bon Appétit
Slow-Fried Fries
There are certain foods which taste better when not made at home, like fries.
To achieve golden-brown perfection, fry twice: first at a low temperature, to poach them; then at a high heat, to crisp them.
Very tasty, very much a pain in the neck.
A few years back, I read how French chef Joel Robuchon supposedly does it at his house:
He puts sliced potatoes in a pot of cold oil, turns on the heat, and... lets them go.
It sounds too simple to work.
As the temperature rises, the potatoes cook from the outer layer in, until the fries are wonderfully crunchy outside, creamy in the center.
You'll never make fries any other way - even if you've never made them before.
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Preparation
Peel 2 lb. large russet potatoes; cut into long sticks, about 3/8x3/8 inches thick.
Rinse; paper towel off water.
Transfer potatoes to a heavy pot, spreading potatoes so they're no more than 2 layers deep.
Pour in canola oil to cover potatoes by 1/2".
Place pot over medium heat.
Cook 15 minutes (oil will begin bubbling gently).
Keep cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25-30 minutes more.
Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
Using a slotted spoon, transfer fries to paper towels to drain.
Season with coarse sea, or kosher, salt.
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