Pairs well with French Fries - Best Method
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French Fries - Best Method
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The ultimate method for making crispy French fries at home using a double cooking technique with a longer soak.
00:45:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- Russet potatoes - watch the video to see (cut into fries)
- cold water - watch the video to see (for rinsing and soaking)
- kosher salt - 1 tablespoon (for blanching)
- white vinegar - 2 tablespoons (for blanching)
- neutral oil - watch the video to see (for roasting)
Instructions
- Cut and Rinse: Cut fries and rinse 3 times in cold water before soaking for 12-24 hours in cold water.
- Blanch: Dry fries and then blanch for 5-7 minutes in 4 quarts of water with 1 tbsp salt and 2 tbsp white vinegar.
- Steam and Cool: Strain fries and let steam for 2 minutes before spreading out on a sheet pan and letting them cool down to room temp.
- Freeze: Put the fries in bags and freeze for at least 48 hours.
- Roast: Place frozen fries on a sheet pan and pour over a generous amount of hot neutral oil (350°F, 176°C) before placing in a 400°F (205°C) oven.
- Bake: Bake for 15 minutes before removing and tossing, then place fries back in the oven and bake for an additional 15-20 minutes.
- Season: Drain on paper towel and immediately season before serving.
