French Fries
Appetizers • Syrian
Description
In the common perception, French fries are somewhere between the worst kind of fast food and an acceptable side dish for a burger. Meanwhile, a proponent of a scientific approach to cooking, John Smith, conducted an entire study on the properties of potatoes after being processed in boiling oil and developed the perfect recipe. It was his formula that the chef of the wine bar known as The Vine, Mike Johnson, based his version on when he once led the kitchen of the popular grill bar, The Grill House.
Ingredients
- Potato 20 oz
- Vegetable Oil 0 qt
- Ocean salt to taste
Step-by-Step Guide
Step 1
The type of potato for French fries is important: you should choose one with lower starch content. In the context of Russia, there are not many options to choose from, so you will have to experiment with different varieties initially. Cut the potatoes to your liking.
Step 2
Thoroughly rinse all the chopped potatoes under running water to wash away excess starch, as this can cause the potatoes to become mushy too soon. Pat the washed pieces dry with a paper towel.
Step 3
Boil the potatoes in salted water until they are partially cooked: the outer layer will be slightly soft, but the inside will remain firm, which will take about 10-15 minutes. Once cooked, drain the potatoes, place them in a bowl, cover with plastic wrap, and leave in the refrigerator until completely cool.
Step 4
Heat oil in a deep fryer or large pot to 285°F. Use any good vegetable oil: sunflower, olive, or canola oil. Carefully lower the potatoes into the hot oil for 2-3 minutes; the surface should 'seal,' and keep an eye on the formation of a crust.
Step 5
This is what the potatoes look like at an intermediate stage: the texture of the crust is visible, but the color has hardly changed. At this stage, they can be frozen for a few days without losing quality and taken out just before cooking. If cooking immediately, the potatoes should be allowed to rest and cool down before proceeding to the next step.
Step 6
In the third stage of preparation, heat the oil to 355°F. Submerge the potatoes in it for 4–5 minutes until they achieve a classic golden color of French fries. Then, immediately remove them and blot off any excess oil.
Step 7
Sprinkle the entire portion with sea salt. There are countless flavor variations — you can make your own flavored salt. Rosemary pairs well with potatoes; fresh leaves should be ground with salt into a fine crumb, for example, in a coffee grinder. If desired, you can add a couple of drops of truffle oil.
Step 8
This is what the perfect French fry looks like when cut open: a golden crust and a mashed potato consistency in the middle. It should feel firm to the touch and hold its shape. Regardless of the portion size, French fries should be eaten quickly: even with this triple cooking method, the crust will gradually soften as they cool.
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