Fries-Really Good (Overnight)

By stancec44

Here's the trick: Bake your potatoes first and then store them whole in the fridge until just before you're ready to serve crisp, hot fries.

"The key to any good French fry is to have that mashed potato inside with a crunchy shell outside," notes Dave Kirschner, Tasting Table's Test Kitchen sous-chef. "Baking is a foolproof way to get that interior texture consistently. A lot has to do with the time in the fridge, letting the starch proteins harden and caramelize."

Ingredients

• 8 whole potatoes (Russet)
• Kosher salt
• canola oil (or duck fat?)

Details

Servings 6
Adapted from tastingtable.com

Preparation

Step 1

Kirschner suggests using eight potatoes for six people. Wash them and then toss--with the skins on--in a bowl with a few tablespoons of kosher salt. "They're hard to oversalt," he says. Bake unadorned on a sheet tray for about an hour and ten minutes at 350 degrees until they're "at that perfect point where they're just cooked through and you can get a knife in and out."

Let the potatoes cool and then store them in the fridge for up to four days. While they're still cold, cut the potatoes into thin wedges. Put enough canola oil in a 4-quart saucepan so it's about two inches deep. Heat the oil to 350 and drop in a small handful of potato wedges at a time, , letting them cook until golden brown. Toss with sea salt and serve.