How To Make Perfect French Fries (IMHO)


It has been a never-ending dispute between the French & the Belgians about who created the French Fries. No matter who is the creator, the world still love munching down French Fries or Chips (that's what they call it in the UK). Perhaps, McDonald's have popularize French Fries around the globe, right me if I am wrong tho. But that doesn't mean they have the perfect French Fries.

I will start with the perfect tool in making the perfect French Fries (please bare with me as I will be using the word "perfect" a lot here). This is an apple corer. This will ensure that a perfect shape and thickness rather than just hand cut; having a perfect shape and thickness will ensure even cooking and frying which is very important when it comes to French Fries. You can get one of these at a reasonable price in Amazon. Secondly, the potatoes: get your hands on russet potatoes or Maris Piper. Do not use any Yukon Gold potatoes or any white starchy potatoes; those are only good for baking and making mashed potatoes.

See how evenly the shape and thickness is even tho they are in different lengths (it doesn't really affect much). Thirdly, it is the technique. I pickled my potatoes overnight in the fridge and I cooked them 3 times the next day. It is a long process, but it is worth it!

My french fries had been pickling in the fridge overnight. The pickling process draws out most of the starchy moisture from the potatoes which will intensify the frying process. You do not want soggy french fries. What you want is a crispy crunchy french fries with a nice soft tender fluffy interior.

Those bad boys had just finished the 1st cooking process which is blanching in boiling water. Look how they almost fall apart. Those nooks and crannies will add another dimension of crisp-crunchiness. By adding the blanching step will extract even more starchy moisture from the potatoes and will reduce the frying time.

The french fries had been thru the 2nd cooking process, which is just blanching in low frying temperature oil. By frying the fries 2 times will ensure that they will start crispy even after sitting on the dining table for quite a while.

After cooking the fries for the 3rd time, it is time to add some seasoning. Mine includes: dried chilies, fried shallots, fleur de sel, fried garlic, sugar and matcha. By adding these seasonings and spices, it sorta brings the fries to another level of funky awesomeness. As my daughters would describe them as the best fries they had ever tasted.

When you combine them in a mortar and pestle, you will get that amazing seasoning. Do adjust the amount to your own preference.

The last final step is to sprinkle the seasonings onto the fries as you are tossing them. Always season your food with your fingers moving up in the air so that every bits of seasoning hit the food. Let's admire the beauty of perfect french fries as they are stacked like logs. I hope you will give my version of perfect french fries a try.

Ingredients:

(Serve 4)

  • Russet Potatoes / Maris Piper, 1kg

  • Fleur de Sel, Pinch

  • Peanut / Canola / Vegetable Oil, For Deep Frying

  • Seasonings:

  • Garlic Thinly Sliced, 1 Clove

  • Shallot Thinly Sliced, 1

  • Dried Chilies, 1 or More (If you are awesome)

  • Fleur de Sel, 1 TBSP

  • Granulated Sugar, 1 TBSP

  • Matcha Powder. Pinch

Equipment:

  • Apple Corer

  • Sauce Pot

  • Dutch Oven

  • Mortar & Pestle / Spice Grinder

  • Colander

  • Wire Cooling Rack

  • Cooking Spider

Directions:

  1. Slice the ends of the potatoes.

  2. Use an apple corer to pull out as many fries as you can outta the potatoes.

  3. Transfer the fries into a large bowl.

  4. Add in water just enuff to submerge the fries.

  5. Add in a pinch of fleur de sel.

  6. *Fleur de sel is a French flower salt.*

  7. Cover with cling film and let it pickle in the fridge overnight.

  8. The next day, drain out the fries thru a colander.

  9. Add water to a pot over medium hight heat.

  10. Add in the fries.

  11. *By adding the fries in cold water and bring it up to a boil will allow the fries to cook properly instead of just adding them in boiling water.*

  12. Bring the water to a rolling boil.

  13. Allow the fries to blanch in the water until they almost fall apart.

  14. *Keep an eye on them as they will turn into mashed potatoes super fast.*

  15. Remove from heat and drain off excess water in a wire cooling rack.

  16. Pop them into the fridge to speed up the drying process, for about 30 mins.

  17. *This is very important as you do not want to add moist potatoes into hot oil.*

  18. In a dutch oven over medium low heat, add about 2 inches depth of oil.

  19. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  20. If bubbles start to form slowly and not rapidly, the temperature is ready for blanch-frying.

  21. If you have a cooking thermometer, the temperature should read about 160 degrees celsius or 325 fahrenheit.*

  22. Place the fries onto a cooking spider.

  23. Gently drop into the oil.

  24. Blanch fried the fries for about 3 mins or a light golden brown color.

  25. Immediately remove from heat and sit on a wire cooling rack for another 30 mins.

  26. *This sitting period is to allow the fries' exterior to firm up even more.*

  27. During the sitting period, prepare the seasonings.

  28. In the same temperature oil, add in garlic and shallot.

  29. Fry until golden brown and immediately remove from heat.

  30. *Keep an eye as they will burn super fast.*

  31. Let them sit in a plate lined with kitchen paper to drain out excess oil.

  32. In a mortar and pestle, add in the fried garlic, shallot, dried chilies, fleur de sel, sugar and matcha.

  33. Pound until well combined.

  34. Set aside.

  35. After 30 mins, bring the same dutch oven of oil over medium hight heat to about 190 degrees celsius or 375 fahrenheit.

  36. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  37. If bubbles start to form rapidly, the temperature is ready for frying.*

  38. Place the fries onto the cooking spider and gently drop into the oil.

  39. Deep fry until golden brown.

  40. Remove from heat and drain off excess oil on a wire cooling rack or a plate lined with kitchen paper.

  41. Transfer into a bowl and add in desired amount of seasoning while tossing.

  42. Serve immediately.

#frenchfries #fries #chips

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