No. of Recommendations: 2
I tried a recipe from Joshua Weismann (he's an actual chef, but now only does YouTube). You boil some water, put in some salt, baking soda, and white vinegar, and par-boil the fries (I used a mandolin to get uniform fries). After a few minutes, you remove them and pat them dry. Then you low-temp fry (about 320F) for a few minutes. They should not look like raw potato, but they should not be brown either. Freeze them solid. Then get your oil to a high temp (he says 360F, but I was almost at 400F because I knew the temp would drop when I put a large batch of frozen fries in the oil). Fry until a light golden brown.
The inside is fluffy, the outside has a light crispness to it. Worked very well, and this is the first time I ever tried the recipe. Hopefully I would get even better with some practice.
No. of Recommendations: 2
As a follow-up, 1poorlady and I were discussing prepping several potatoes and then stopping at the freezing step (step 3). So we could have a couple of pounds of potatoes/fries in the freezer, ready to go. Just heat the oil, drop however much we want in the oil for ~5 minutes, and we have fries.
Seems like a no-brainer. We'll have to get some spuds the next time there's a sale (Labor Day is over).
As a side note, we have one of those no-cut gloves. I hate mandolins, but wearing that glove help me not be too concerned I was going to make "chef's salad", so to speak.
