Homemade French Fries - 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


Home made fries -- Vinegar-water boil<br />
Alpharetta, GA, USA  10/06/2018<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

Making French Fries -- After deep-fry blanch<br />
Alpharetta, GA, USA  10/07/2018<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

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.

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).

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

Moules Frites with the Robsons<br />
Alpharetta, GA, USA  10/07/2018<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

Moules Frites with the Robsons<br />
Alpharetta, GA, USA  10/07/2018<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.