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Ingredients
- Tools:
- Russet potatoe
- Water
- Oil that can reach at least 400 degrees, if you aren't using a lot of oil
- salt to taste
- Storage vessel in fridge
- mandoline, or something that makes french frize of your liking.
- paper towels
- a tool to pull out the fries if you aren't using a fryer
Details
Preparation time 10mins
Cooking time 90mins
Preparation
Step 1
cut russet potatoes with mandoline and place in water (to prevent browning)
you can rinse the potatoes till the water runs clear.
Place in fridge for 60 minutes to chill
take out and pat dry as possible with towels
Heat oil to 250
fry in small batches to maintain heat, achieving a barely noticable yellow barely crisp outside (not golden brown)
let rest for a few minutes on towels, it will appear oily.
Heat oil to 375
fry in small batches now achieve a golden brown This is very fast
place finished fries onto paper towel and liberaly add salt, most of it won't be on the fries.
Best served hot but does maintain its heat for a few minutes.
Notes: Oil temperature is critical for a good texture, using a very small amount of oil in a small pot doesn't work very well as the temperature goes to far up or down. You can do it by be very mindful of the swings of temperature and figure out what max temperature you have to get in order to end up with the target temperature.
Pattinig down with cotton towels with newly cut fries will turn purple or brown. I haven't tried patting after rinsing with water but doubt all the starch is removed.
If you filter the oily it could be good up to 4-5 times.
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