|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 servings |
Prep. Time: |
:20 |
Total Time: |
:45 |
Ingredients: |
|
|
8 lg. premium potatoes
Olive oil to fry
Salt
|
Directions:
|
Peel and wash the potatoes, dry thoroughly
Cut in 1/3x1/3 inch (8 mm) pieces or smaller
Heat the oil to 355F (180C) and insert the fries. Due to the high temperature a thin coating forms around the fries, which prevents excessive absorption of oil. However, the cold fries reduce the temperature of the oil to around 355F (160C).
Reduce the temperature to 300F (150C) and let fry for 8 minutes (less if fries are smaller). During the beginning, stir with a fork to prevent sticking of fries to each other.
Carefully remove the fries (they are very breakable) and let drain
Heat the oil to 375F (190C) and fry until golden brown, typically 30 seconds. After 15 seconds, stir cautiously with a fork to separate sticking fries.
Drain and add salt to taste. Serve immediately.
Try mayonnaise instead of ketchup.
|
|
|
These fries are less fat, delicately soft inside and crispy outside. It takes time to make them, but the taste is far superior. I learned the principle from top chef Paul Bocuse, the father of Nouvelle Cuisine. Guests of our restaurant are frantic about the fries and often ask for more...
I use either olive oil or high oleic sunflower oil; both can withstand high temperatures without burning and last much longer than regular vegetable oils. Filter the oil after each use.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
