The Perfect French Fry

The Perfect French Fry

I would fly to Ireland just to get my hands on that paper bag of deep fried goodness.  Their fresh floury taste and crisp snap just add to the experience; oh yah the copious amounts of salt added to the bag of chips just finishes it off.   To add to the killer flavour top it off with the curry sauce.  My mouth is drooling as I type.

As for Potatoes the true Irish potatoes used by chippers is the Maris Piper, very difficult to find here in Canada, I use Russets instead (normal french fry potatoe in Canada and US).

Ingredients:

• 2 pounds russet potatoes (about 4 large)
• 2 Tbsp white vinegar
• 2 Tbsp Kosher salt
• 2 Litres of canola oil

Directions:

1. Cutting:
   1. Wash potatoes, it is optional if you would like to peel them.
   2. Cut the potatoes in about 1/4″ thick. Cutting the chips wider (about 1/2″) than a traditional American-styled French fry is important to maintaining that Irish authenticity as well.
   3. After cutting, store the cut potatoes in water to prevent browning.
2. Pre Boil (cooking potato, converting enzymes and starches. This step is what makes a golden fry not a brown fry):
   1. Place cut potatoes in a medium/large pot.
   2. Add 2 Tbsp of vinegar (the acidity prevents potatoes from falling apart during boil)
   3. Add 2 Tbsp of table salt
   4. Start heat and bring to a boil over high heat.
   5. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart.
   6. Drain and spread on paper towel-lined rimmed baking sheet.
   7. Allow to dry for five minutes.
3. Flash Fry (this creates the surface micro bubbles, creating crispy fries that snap not bend):
   1. Heat oil in med/large pot  over high heat to 400°F (deep fryer will also work)
   2. Add 1/3 of the fries to oil (oil temperature should drop to around 360°F).
   3. Cook for 50 seconds, agitating occasionally with wire mesh spider, then remove to second paper-towel lined rimmed baking sheet.
   4. Repeat with remaining potatoes, allowing oil to return to 400°F after each addition.
   5. Allow potatoes to cool to room temperature, about 30 minutes.
4. Freeze (this step helps burst the internal cell structures, creating fluffy interiors)
   1. For best results freeze potatoes at least over night, up to a max 2 months (freezer burn will dry out the fry).
5. The Finish (second fry):
   1. Bring oil to 400°F over high heat (deep fryer will also work)
   2. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F. Agitating occasionally with wire mesh spider
   3. Remove to a paper-towel lined rimmed Bowl and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked.
   4. Serve immediately.
6. Enjoy with your favourite vinegar or Curry Sauce.

 

SaveSave

SaveSave

SaveSave