Have you ever had good fries – I mean – really good fries? Not those sad ones you get from McDonald’s, but the thick crunchy fries they serve in really good restaurants? I was wondering how they make those and I found Heston Blumenthal’s video from YouTube describing the process. It takes little more than microwaving a bag of chips, but it’s really worth it! As Heston says in the video: You have to cook them not once, not twice, but three times!
Ingredients for The Best French Fries for 4 Servings
- 1 kg (2 lbs.) of potatoes – patatas
- 1 litre (1/4 gallons) of sunflower oil for frying – aceite para freir
- pinch of sea salt – sal marina
Wash the potatoes and cut them 1 cm (1/2 inch) thick chips. Put the chips in a large pot where you can fit all chips at once. Leave them under running water for about 5 minutes to get rid of excess starch.
Put the pot on stove for 20 minutes. At this point the water almost starts to boil. Remove the pot from the stove, drain the water out and let the chips cool down a bit. Place the chips on an oven grid (or alike) and put them into the freezer for about an hour to dry.
Heat up the frying oil to 130 ºC (270 ºF) – use a thermometer to check the temperature. In the beginning you may heat the oil up 150 ºC (300 ºF), because frozen chips cool down the oil. Fry the chips for 5 minutes so that the surface begins turn slightly brown. You need to do this in batches, if you are using 1 litre of oil. Use a pot large enough, because frying oil raises when you place cold items in.
Hot tip: If you want to make a large batch of fries for later use, freeze them now. If you are serving them immediately, it’s not necessary to freeze them after the first fry.
For the second fry, heat the oil to 180 ºC (360 ºF) and in the beginning it may be as hot as 200 ºC (390 ºF), but not higher, because the oil begins to burn easily. Cook the chips, season with salt and you are ready to serve The Best Fries ever!