French Fries
Crispy exterior golden fries made from floury potatoes, cut thick and fried twice for optimal texture and fluffy interiors.
1,200g
2,000ml
2,000ml
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200g | — | — | |
| 2 | | 2,000ml | — | — | |
| 3 | | 2,000ml | — | — | |
| 4 | | 1tsp | — | — |
Peel the potatoes, removing all the skin, and lay them on the chopping board.
Floury potatoes · 1,200 g
Cut each peeled potato lengthways into slabs about 1 cm thick.
Stack the slabs and cut them lengthways into batons about 1 cm wide, so you have uniform fries.
Fill the large bowl with cold water.
Water · 2,000 ml
Transfer all the cut fries into the cold water to rinse away the surface starch.
Leave the fries to soak in the cold water for at least 30 minutes so the starch disperses.
Tip the soaked fries into the colander and drain away all the soaking water.
Spread the drained fries on a clean surface and pat them thoroughly dry with kitchen paper until no moisture remains.
Pour the sunflower oil into the large deep heavy-based saucepan.
Sunflower oil · 2,000 mlSet the pan over a medium heat and bring the oil up to 140 °C, checking with a thermometer.
Lower the dried fries carefully into the oil in 3 batches using the spider, frying each batch at 140 °C for about 6 minutes until cooked through but still pale.
Lift the blanched fries out with the spider and spread them on the wire rack, leaving the oil in the pan.
Leave the fries on the rack until they are completely cool and the surface feels dry to the touch.
Return the pan of oil to a high heat and bring it up to 190 °C, confirmed with the thermometer.
Lower the cooled blanched fries back into the hot oil in 3 batches using the spider and fry each batch at 190 °C for 3 to 4 minutes until deeply golden and crisp all over.
Lift the fries out with the spider and spread them on the wire rack to drain briefly.
Sprinkle the fine salt evenly over the hot fries as soon as they come out of the oil, tossing them gently so every fry is seasoned.
Fine salt · 1 tsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,200 g | | Peel the potatoes, removing all the skin, and lay them on the chopping board.⏱ 3 minResultPeeled potatoes |
| 2 | Peeled potatoesstep 1 | | Cut each peeled potato lengthways into slabs about 1 cm thick.⏱ 2 minResultPotato planks |
| 3 | Potato planksstep 2 | | Stack the slabs and cut them lengthways into batons about 1 cm wide, so you have uniform fries.⏱ 2 minResultJulienned potatoesused in step 5 |
| 4 | 2,000 ml | | Fill the large bowl with cold water.⏱ 10sResultWater |
| 5 | Julienned potatoesstep 3 | | Transfer all the cut fries into the cold water to rinse away the surface starch.⏱ 15sResultWater and julienned potatoes |
| 6 | — | | Leave the fries to soak in the cold water for at least 30 minutes so the starch disperses.⏱ 30 minResultSoaked julienned potatoes |
| 7 | Soaked julienned potatoesstep 6 | | Tip the soaked fries into the colander and drain away all the soaking water.⏱ 20sResultSoaked julienned potatoes |
| 8 | — | | Spread the drained fries on a clean surface and pat them thoroughly dry with kitchen paper until no moisture remains.⏱ 2 minResultDried julienned potatoesused in step 11 |
| 9 | 2,000 ml | Pour the sunflower oil into the large deep heavy-based saucepan.⏱ 10sResultSunflower oil | |
| 10 | — | | Set the pan over a medium heat and bring the oil up to 140 °C, checking with a thermometer.⏱ 8 minResultOil at blanching temperature |
| 11 | Dried julienned potatoesstep 8 | | Lower the dried fries carefully into the oil in 3 batches using the spider, frying each batch at 140 °C for about 6 minutes until cooked through but still pale.⏱ 18 minResultBlanched fries |
| 12 | Blanched friesstep 11 | | Lift the blanched fries out with the spider and spread them on the wire rack, leaving the oil in the pan.⏱ 15sResultBlanched friesused in step 14 |
| 13 | — | | Leave the fries on the rack until they are completely cool and the surface feels dry to the touch.⏱ 10 minResultCooled blanched friesused in step 15 |
| 14 | Blanching oilstep 12 | | Return the pan of oil to a high heat and bring it up to 190 °C, confirmed with the thermometer.⏱ 5 minResultOil at frying temperature |
| 15 | Cooled blanched friesstep 13 | | Lower the cooled blanched fries back into the hot oil in 3 batches using the spider and fry each batch at 190 °C for 3 to 4 minutes until deeply golden and crisp all over.⏱ 12 minResultCrisp golden fries |
| 16 | Crisp golden friesstep 15 | | Lift the fries out with the spider and spread them on the wire rack to drain briefly.⏱ 15sResultCrisp golden fries |
| 17 | 1 tsp | | Sprinkle the fine salt evenly over the hot fries as soon as they come out of the oil, tossing them gently so every fry is seasoned.⏱ 15sResultSeasoned fries |
| Total Time | 1 hr 24 min | ||
- Pile the hot seasoned fries into the serving bowl and bring them to the table immediately.
| Nutrient | Per serving |
|---|---|
| 638kcal | |
| 6g | |
| 46g | |
| 5g | |
| 53g | |
| 3g | |
| 6g | |
| 602mg |
French Fries
Crispy exterior golden fries made from floury potatoes, cut thick and fried twice for optimal texture and fluffy interiors.
What you’ll doYou will peel and cut potatoes into uniform batons, soak them to remove surface starch, and pat them dry. Then you will fry them twice: first at a low temperature to cook them through, then at high heat to crisp and colour them. Salt them as soon as they leave the oil.
Ingredients
- Floury potatoes1,200 g
- Water2,000 ml
- Sunflower oil2,000 ml
- Fine salt1 tsp