Empty My Fridge
How To Make Perfect French Fries | Chef Jean-Pierre
Ingredients
- Potato4
- Vegetable oil6 cups
- Onion
Instructions
- Peel the potatoes and keep them in water. Cut them into 1/4-inch slices, trimming the rounded sides so all edges are straight. Cut the slices into 1/4-inch (0.6 cm) wide matchsticks of uniform size.
- Rinse the fries in cold water to remove excess starch, then soak them in ice water for at least 1.5 hours.
- Drain the fries and dry them on a paper-towel-lined tray. Refrigerate them for 1.5 hours to firm up.
- Heat the vegetable oil to 275°F (135°C) in a large pot, checking with a thermometer.
- Carefully add the cold fries to the oil and blanch them for exactly 3 minutes, making sure they do not stick together.
- Remove the fries, drain them on paper towels, and let them cool slightly. Spread them in a single layer on a parchment-lined baking sheet and freeze for 2 to 3 hours. This step can be done days ahead.
- Heat the oil to 400°F (200°C).
- Carefully add the frozen fries and fry until golden brown, stirring occasionally for even colour.
- Drain the fries on paper towels and season with salt or a specialty salt while still hot.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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