SCI- FRIES

By kishthecook

developed by an MIT grad student desperate for the ultimate fry. Painstakingly researched in our own kitchen. Hailed by experts (my teenage boys) as the best fry on this planet......
The secret to these “SCI FRIES” is the extra time and effort. There may seem to be a bunch of steps, but each step is precisely designed to manipulate the chemical structure of the potato starch and enhance the potato flavor. Freezing the half cooked fries crystalizes the internal moisture, resulting in a never soggy, perfectly crisp and golden outer shell with the softest, yummiest, most flavorful inside. They come out perfectly seasoned and delicious so you dont even need that final shake of salt! We make a double batch and store in the freezer. You can final fry as big or small of a batch super quick whenever you want!

Ingredients

• 10 russet potatoes. Washed, do not peel
• 6 QTS water (24 cups)
• 6 TBS kosher salt
• 6 TBS distilled white vinegar
• Peanut oil to fill a deepfryer

Preparation

Step 1

scrub spuds and drain in colander

cut into 3/8 inch fries- place fresh cut fries directly into a cold water bath while continuing your cutting

Add 6 qts water to a large stock pot and place on stove top.

Add 6 TBS kosher salt and 6 TBS vinegar and the cut fries to the water. Turn heat to high

Bring potatoes to a rolling boil for 10 minutes. They should be tender but not falling apart

unless you have a HUGE stockpot, you might need to do the above boil in 2 batches. 3qts water with 3TBS salt and 3TBS vinegar for each batch. I have to do it this way to fit in my stockpot without boiling over!

Drain fries in a colander then spread them out on a baking sheet lined with paper towels.

Meanwhile: Let your fryer heat up to high (375-400 degrees)

When oil has reached full temp. Fry one batch (a big
handful) for 50 seconds. Remove from oil and dump
onto a fresh paper towel lined baking sheet to drain.

Fry the remaining fries in batches 50 seconds each. Make sure to let the oil get back up to 375 between each batch. Spread on paper towel with the others.

When all the fries are done, let them cool for at least one hour. Then dump the cooled fries into a ziplock baggie and store in the freezer at least overnight. Dont skip this part!

For the final, delicious fry up... Get your fryer
heated back up to high, 375-400 degrees.

Fry a big handful of frozen fries for aprox. 3 1/2 minutes or until golden brown. Drain on paper towel and GOBBLE THEM UP!