Ole Mouritsen, Klavs Styrbæk

Crisp French Fries, Peel and All

Preparation info
    • Difficulty

      Easy

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About

Here is a recipe for making French fries that come close to perfection. They are deep-fried in beef suet, which is made up of saturated fats with high melting points and which add some taste substances. The peel must be left on the potatoes.

Ingredients

  • Good, starchy potatoes, unpeeled
  • Beef suet
  • Finely ground salt

Method

  • Wash the potatoes thoroughly and cut them into wedges that are about ⅜ inch (1.5 cm) thick on the peel side. Rinse them in water until no more starch comes out of them. Soak the pieces in cold water for 6 hours.
  • Cook the potato wedges in lightly salted water in a large pot until cracks are just starting to form in the wedges. Pieces with a few cracks make the cri