Empty My Fridge
The French Fry Secret Weapon
Ingredients
- Potato2–3 kg
- Canola oil
- Salt
Instructions
- Peel the potatoes, slice off one flatter side to make a stable base, then remove the rounded edges.
- Cut the squared-off potato into planks about 5/8 inch (1.5 cm) thick, then cut the planks into even fry-shaped strips.
- Put the fries in a 4-quart/4-litre container, cover with cold water and agitate to release surface starch. Rinse and agitate at least three times.
- Cover the fries again with cold water and refrigerate for at least 8 hours, ideally 18 to 36 hours.
- Drain the soaked fries and blot them dry with paper towels.
- Heat 2 to 3 litres of canola oil in a large heavy-bottomed pot over medium heat, filling it no more than 60% full, until an instant-read thermometer reads 285°F (138-140°C).
- Lower half the fries into the oil with a spider strainer and fry for 5 minutes at this lower temperature. Remove to a wire rack on a sheet tray, then repeat with the second half.
- Raise the heat to medium-high until the oil reaches about 375°F (190°C).
- Fry half of the once-fried fries for 7 to 10 minutes, until golden and crispy. Drain on paper towels in a bowl, season immediately with a generous pinch of salt and shake gently. Repeat with the second half.
Summarized from Brian Lagerstrom's video. Watch it for the details.
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