A perfect French fry is golden brown and crispy on the outside and
light and airy on the inside.
Step #1
Choose your Potato
You don’t want a potato that’s too old or too young. You want
somewhere in the middle. When selecting potatoes, make sure
they’re not too soft nor are they very firm with a greenish tint.
Step #2
Cutting the Potato
I like thin fries. I like thick fries. I like fries peeled and unpeeled.
However you cut them it is important that you cut the fries fairly
consistently to ensure even cooking (although I don’t mind having
fries that are all a little different).
Step #3
Rinsing the Fries
The fries then need to be run under cold water for 30-45 minutes
to wash some of the starch out of them. This helps to keep the fries
crispy once cooked.
Step #4
Blanching the Fries
At home I like to use peanut oil for flavor (as long as no one has
a peanut allergy). For best results I suggest using a Fry Daddy, but
you can also use a heavy bottomed pot and a thermometer.
Step #5
The Final Fry
Don’t drop too many in at once or the oil temperature
will drop too much and your fries will be
greasy and not crispy. Season immediately
so the salt and pepper stick and serve right
away. I usually eat them off of the
sheet pan but you can put them on
a fancy plate if
you want.
the
Chef
issue
Meet the Chef —
Michael nirenberg
restAUrAnt:
Fulton Alley, New Orleans, LA
FUlton AlleY HAs 12 BowlInG lAnes
and when I bowl I figure as long as
I break 100 I’m good.
I CoUlD eAt
a burger and fries everyday for the rest of my life. Ours are great.
And I love Vietnamese food. I’ve recently started going to the new Phò Orchid on St.
Charles Street. For some reason a late night meal of Vietnamese food doesn’t feel
as bad the next day.
on MY DAYs oFF
I’ll grill anything, but generally it’s steak. Scrambled eggs
and toast is another go-to.
photo by
Frank Aymami
the perfect French Fries
WHAT YOU WILL NEED
3
Large Russet Potatoes
1
Gallon Peanut Oil (or other preferred oil)
Kosher Salt & Fresh Ground Black Pepper to taste
Fry Daddy or Large Heavy Bottomed Pot
Oil/Candy Thermometer
Spider Strainer
HOW TO PREP
Cut potatoes lengthwise in ¼ inch planks, cut each plank lengthwise in ¼ inch
pieces to achieve the desired shape. Immediately place potatoes in a pot with
running cold water and rinse until water runs clear (about 30 minutes). DRAIN
FRIES COMPLETELY, if you put wet fries in hot oil you will get burned.
Heat oil to 225 degrees. In 3 batches fry potatoes until slightly blistered (about
5 minutes) and remove from oil with a spider strainer onto a sheet pan lined
with parchment paper (make sure the fries are not piled on each other). Place
fries in fridge and cool completely.
Heat oil to 355 degrees. In 3 batches fry par-cooked fries until golden brown
(about 3 minutes). Make sure to move around fries every minute with your
spider strainer. Remove from oil and place on sheet pan lined with parchment
paper. Immediately season with an appropriate amount of kosher salt and fresh
cracked black pepper and serve with dipping sauce of your choice (although
they are delicious on their own).
reCIpe,
try me!
French Fries
Add some LOCAL FLAVOR
pickled okra Mayonnaise
Chef Juan Carlos Gonzales adds local flavor to SoBou’s menu with
a kicked up Cayenne Ketchup for the SoBou burger, and a side of
pickled okra mayonnaise for the French fries.
24
MY
ROUSES
EVERYDAY
MAY | JUNE 2014
