Strabanzer Photography

This is my version of Gabrielle Hamilton's recipe in  the New York Times magazine

INGREDIENTS

4 pounds russet potatoes (about 6 or 7 depending on size), peeled and cut into 1/4-by-1/4-inch fries.

2 tablespoons plus 1 teaspoon distilled white vinegar

3 quarts canola oil

Kosher salt

Plenty of paper towel.

PREPARATION

While cutting the fries keep the potatoes in cold water.

When cutting is complete, discard the water and re-cover with cold water.

Keep refrigerated overnight.

Working quickly, remove the fries from the cold water, and drain off as much water as you can without breaking the fries.

Discard the water.

Place the fries in a large, wide, heavy-bottomed pot.    (If you are preparing a large number of fries, use two or three pots so they come to the boil more quickly.)

Cover with 2 1/2 quarts of clean, cold water, and add the vinegar.

Bring to a gentle  boil for 6 minutes.

Remove the fries with a slotted spoon or spider onto a baking sheet fitted with a paper-towel-lined rack.

Cool and dry the potatoes on the rack.

Once the potatoes are cool and dry, heat the 3 quarts of canola oil in a large Dutch oven (at least a 5 quart).    The oil bubbles up as the fries are added, so a tall pot is preferable.

Attach a candy thermometer to the side of the fryer, and heat until the gauge reads 395.

Working in three or more batches, add the fries to the oil, and cook each batch for 1 1/2 minutes.

Using a slotted spoon or spider, remove the fries and place on a paper-towel-lined rack on a baking sheet.

Repeat with the remainder of the fries until all have been blanched in the oil for 1 1/2 minutes.

Let the fries cool and dry on the rack for 1 to 2 hours, and then gently place them in a large, plastic food-storage container, being careful not to break the fries. Place wax paper between the batches or put each batch in its own Ziplock.

Cover, and freeze overnight.

Cool, strain and reserve the canola oil. (*)

Note:   These fries can remain in the freezer for a month or more.     When ready to use, continue as follows.

The following day, reheat the reserved canola oil in the Dutch oven until the candy thermometer reads 375 to 395.

Working in batches, add the fries to the oil, and cook until the fries are light golden in color, about 4 minutes. Agitate the fries with a slotted spoon or spider during the cooking process to ensure even cooking.

Remove the fries from the oil into a large metal bowl lined with paper towels.

Sprinkle with kosher salt and keep warm in a warmer drawer.

Adding the fries will have lowered the temperature of your fryer so reheat the oil as needed in order to maintain 375.

Repeat the cooking, placing in the metal bowl, and sprinkling with salt until all fries are cooked.

Serve immediately

(*) Straining and filtering is important.    Otherwise when you reheat the oil the small impurities burn and give the oil an unpleasant flavor.      I line a large sieve with paper towel and pass the cooled oil through that.

An Alternative:

If you have kept the fries in the freezer for a while you can simply treat them as bought frozen fries.     

Preheat the oven to 400F.

Cover a baking sheet with parchment paper.

Let the frozen fries thaw only enough that you can separate them so they lie in a single layer on the sheet.

Bake in the oven for about 20-25 minutes until golden.

Sprinkle with kosher salt.

Place in a bowl and serve.