Fries

Details

Ingredients

• 1.5 pounds petite potatoes
• Kosher salt (for blanching water and seasoning)
• Neutral oil for frying (canola, avocado, or peanut oil)
• Optional: cornstarch or potato starch for light dusting

Directions

1. Prep the Potatoes:
   Wash and scrub the petite potatoes well. Cut them into quarters (or smaller if very large).

2. Blanch:
   Bring a large pot of heavily salted water to a boil. Add the cut potatoes and blanch for 3–5 minutes, until just beginning to soften but still firm. Immediately transfer to an ice bath to stop cooking.

3. Dry Thoroughly:
   Drain and pat the potatoes completely dry with clean towels.

4. Freeze:
   Spread the potatoes in a single layer on a parchment-lined sheet pan. Freeze uncovered until solid (about 2–3 hours). Once frozen, transfer to a vacuum-sealed bag and seal. Store in freezer until ready to fry.

5. First Fry:
   Heat ⅛ to ¼ inch of neutral oil in a heavy cast iron skillet to 325°F (163°C). Add frozen potatoes in a single layer. Fry for 3–4 minutes without moving them, until pale golden. Remove and drain on a paper towel-lined plate.

6. Second Fry:
   Increase oil temperature to 375°F (190°C). Fry the pre-cooked potatoes again for 1–2 minutes until deeply golden and crispy.

7. Season and Serve:
   Immediately season hot fries with kosher salt. Serve right away.

Notes

• Using a vacuum sealer helps prevent freezer burn and keeps the potatoes dry and crisp when frying later.
• A light dusting of cornstarch before frying (optional) can add even more crunch.
• Avoid overcrowding the pan to ensure even browning and crispiness.
• No need to thaw the potatoes before frying.
• Best enjoyed fresh and hot!

Nutrition

To be determined