Guillaume Czerw
Adapted from the Frites cookbook by Anne de la Forest.
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American French Fries

Frites, Anne de la Forest - July 31st, 2014

  • 1kg (2.2 lbs.) russet potatoes, peeled and cut into fine matchsticks
  • 2L (8 1/2 cups) cooking oil
  • 1/2 tsp. table salt
  • 1/2 tsp. sea salt crystals

Soak potatoes in cold water 30 minutes (rinsing several times); dry with clean, dry cloth; reserve.

Heat oil to 150˚C (302˚F); carefully drop potatoes in oil; fry for 7 minutes; remove from oil; shake excess oil; cool 30 minutes.

Reheat oil to 180˚C (356˚F); carefully fry potatoes again 3 minutes; remove; drain in large bowl lined with paper towels; remove paper towels; salt with table salt; sprinkle with sea salt.

Reprinted with permission by Jacqui Small LLP 2014