Oh how I love The Food Lab. Science and cooking combined, just the way it should be. I first stumbled across The Food Lab through a post on how to make the perfect french fry. I was skeptical. The recipe is so simple, and the promised results are so amazing. However, simple does not have to mean shoddy, a tenet I should’ve learned from my ventures in ice cream. You need to pay strict attention to detail with regard to temperature and cooking time, but a good thermometer and a stopwatch should help things go smoothly.
My recipe is almost an exact copy of the one at The Food Lab, but I’ve rewritten it to closer match the procedure I use.
Homemade Fast Food Fries
2 pounds russet potatoes (these come out best, but you can use any long potato)
2 tablespoons white vinegar
2 tablespoons of salt
2 quarts peanut oil
1. Skin the potatoes and cut them into 1/4″ by 1/4″ fries. The first time I made these I cut them with a knife, but then I purchased a mandoline recommended by America’s Test Kitchen. As you cut them, add the fries to a big bowl of ice water while you cut the other potatoes.
2. Add the cut fries to a large pot and sprinkle the two tablespoons of vinegar over them. Add two quarts of water and the 2 tablespoons of salt, then bring to a boil over high heat. Boil for ten minutes, then strain and spread on paper towels to dry for 5 minutes.
3. Heat 2 quarts of peanut oil to 400° F. Add half the fries and cook for 50 seconds. Remove them to paper towels, bring the oil back to 400° F, and cook the second half for 50 seconds. Remove this batch to paper towels, and let the whole shebang cool to room temperature for about 30 minutes.
4. Portion the fries out into whatever serving sizes you prefer, then put them in bags in the freezer. You can make the fries immediately after they or frozen, or store them for up to two months.
5. Once you’re ready for some fry goodness, bring 2 quarts of peanut oil to 400° F again. Add your bag of fries, maintaining the oil temperature at about 360° F while they cook. It should take about 3 minutes. Quickly pull them out of the oil and drain on paper towels. My fries are salty enough for me at this point, but you can add more salt to your own tastes.6. Om nom nom!
This sounds awesome. I’m totally going to have the try these!