THE new way of making fries

[Paphluvr]

Originally Posted by Mr.Fakename

One of my Xmas gifts was a book by Ferrandi, staple of French gastronomie.

While checking recipes, something unusual caught my eye: they make fries by blanching potatoes in water.

The way I normally proceed is by cooking the fries in two oil baths, one "low temperature" at 140°C (284°F) and one at 180°C (356°F).

So I tried that new water method, and that was amazing. 10/10 would do again.

• cut the potatoes in 1-1.5 cm (0.4-0.6 inch) wide fries
• put them in cold water and set to a boil
• get rid of floating impurities
• dry fries on paper towel
• cook in 180°C oil until golden brown

How long do they stay in the the water: 1) until it comes to a boil, 2) as long as it takes to skim the impurities, or 3) is it a timed thing?

[Orchidtinkerer]

Comes down to personal preference, something like 10 min boil and then fry for 5 mins, I haven't made fries in years now but I think 8 mins and 6 was what I used.. Just try it and see which timing comes out best..

[Dollythehun]

What is a "hob?"

[Fuerte Rav]

Originally Posted by Dollythehun

What is a "hob?"

It's the surface with hot rings where you put saucepans etc.
What do you call it?

[Dollythehun]

Well, I've always called them burners. But, now that I have a smooth top stove, it's just a cooktop.

[Diane56Victor]

Hot chips with mayo and a sweet chilli sauce is devine!
Converted a granddaughter many years ago, shes now a chef and its a regular on her resturant menu

[Fuerte Rav]

Originally Posted by Diane56Victor

Hot chips with mayo and a sweet chilli sauce is devine!
Converted a granddaughter many years ago, shes now a chef and its a regular on her resturant menu

Sounds great - will be trying it tomorrow 😜 - thanks for the tip!

[estación seca]

Sweet potatoes are from a different plant family - do they benefit from blanching before frying? A restaurant near me serves sweet potato fries sprinkled with nutmeg-cinnamon harissa and very lemony mayonnaise.

[Mr.Fakename]

No clue. They taste really nice when oven roasted with paprika and olive oil though.

Since they have starch as well, it might be possible to blanch them?
Please report back if you decide to give it a shot!

[kvet]

I've only had sub-par results with the multi-cook methods for fries despite multiple attempts (and I'm a decent home cook). It ultimately ends up being way too much work.

However, I re-discovered the easiest method of all to make a single batch of fries: just cut them up and start them in cold oil. Super fast, easy, crispy, tasty fries. Works well if you have a temp-controlled fryer or deep fry unit. Doesn't work if you want to make multiple batches, though, unless you have a giant vessel of oil.

If you haven't tried it before, give it a go!