The two stages of deep-frying are the key to making perfect fries.
Peel the potatoes using a mandolin, knife or another tool of your choice, then cut into long and uniform pieces. Soak them in cold water for 1 hour to remove the surface starch, which will stop the fries from darkening too much during cooking. Drain and pat the potatoes dry.
In a deep-fryer or large saucepan, heat the oil until it reaches 160°C (315°F). Fry the potatoes for 2–3 minutes until they start to bend but are still quite pale. Drain and allow to cool at room temperature. Increase the temperature of the oil to 190°C (375°F) and fry the potatoes again for 2–3 more minutes until they’re nicely browned. Undercooked fries will be too soft, because not enough water has evaporated. Overcooked fries will be too greasy because they will have absorbed too much oil. Perfectly cooked fries take practice.
Drain the fries on paper towels. If you’re not serving them immediately, or if you’re cooking them in batches, keep them warm in a
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