|Home | Accessories | Brines | Cook Times | Dictionary | Egg Wash | Frosting | Measures | My BBQ | Sauces|
|1||med||Russet Potatoes (straight*)|
|1||tbls||Lawry's Seasoned Salt|
|Malden Sea Salt|
Peel potato(es) and slice into ¼" strips. Discard slivers of potato that will burn and rinse starch from the slices to be cooked. Place them in a bowl of water to prevent them from turning brown, along with the sugar for at least an hour.
Drain fries thoroughly and place in a 3 quart (or larger) pot along with the 2 quarts of cold water, ¼ cup of vinegar and kosher salt. Bring to a quick boil, then immediately lower temp to a simmer for 10 minutes via a timer. At the end of 10 mins remove fries from the still simmering water to a towel with a slotted spoon or spider to "steam" dry. Discard water when done.
Heat fry oil to 400ºF. Add fries (one potato at a time***) to the frier for ~60 seconds****. Remove to a small bowl with a wad of paper towel in the bottom, to drain and cool for at least 30 minutes before the second fry.
Once cooled and oil has resumed to it's full temperature of 400º, cook fries for only 4 minutes. Again remove with slotted spoon or spider and season with Lawry's salt and serve. ...with ketchup, of course.
* For best results spuds should be long, straight, with bulbous ends if at all possible.
** Fries need to be cooked at a high temperature, therefor, a high temp oil must be used.
*** Recipe recommends one spud per person/serving. If you will be cooking more than one serving, plan on cooking only one at a time for best results. Allow oil temp to return fully to the requisite 400º before continuing.
**** The "60 second fry" may take up to 10 seconds longer, but not long at all. Because of the vinegar, the fries will not get as dark of a golden brown as you would otherwise expect. Do not over cook. This short cook, along with the cool down, is all that is needed to "bake" the inside to a soft, fluffy, "baked potato" consistency. It's the second cook that provides the crispy outer shell.