French Fry - Triple Fried Potatoes
When it comes to dinner, nothing quite captures the heart like the irresistible allure of homemade French fries, freshly cut from golden potatoes. Whether delectably crispy from a deep fryer or impeccably baked to a golden hue, these culinary gems surpass their frozen counterparts in both taste and texture. Each bite delivers a satisfying crunch, followed by the soft, fluffy interior—a symphony of flavors that elevate any meal. With a touch of sea salt or a sprinkle of herbs, homemade fries transform the ordinary into the extraordinary, creating an experience that lingers long after the last fry has vanished from the plate.
Supplies:
Mixing bowl medium size or tall container
Scale
frying saucepan /grill skillet
Cutting board
Sharp knife or mandoline
Triple Fry Potato :
Ingredients:
3 large Russet potatoes
Boil and drain out hot water
Steps:
Prepare potatoes, peel and cut them to size. The size depends on personal preference.
Soak them in cold water with sea salt for 15-30 minutes, then drain and boil until tender. Drain and let cool, then fry twice in hot oil for a crunchy texture.
To make crispy French fries from baking in the oven, boil potatoes first, then spread them on the baking tray drizzled with oil. Bake at 400 degrees Fahrenheit
French Fry Size:
Restaurant Sizes:
Standard 3/8 inch /9 mm
Thick-Cut 1/2 inch / 13 mm
Steak Fries 3/4 in / 19 mm
Small 1/4 inch / 6 mm
Gourmet or Artisanal Sizes:
Shoestring very thin 1/8 inch /3 mm
Frites thin 1/4 inc / 6 mm
Steak Frites thick 3/4 inch / 19 mm
Chunky 1 inch / 25 mm
French fry cooking methods and tips:
Deep-Frying: Double-fry method for crispy exterior and fluffy interior.
Baked: Oven-baked for a healthier option.
Grilled: Grilled for a smoky flavor.
Pan-Fried: Pan-fried for a crispy exterior and tender interior.
Air-Fried: Air-fried for a crispy texture with minimal oil.
Tips for Perfect French Fries:
Choose the right potatoes (Russet or Yukon Gold).
Cut fries evenly for consistent cooking.
Soak fries in cold water to remove excess starch.
Dry fries thoroughly before cooking.
Use the right oil (peanut or avocado oil).
Monitor temperature (325°F/165°C for frying).
Don't overcrowd the pot or pan.
Season immediately after cooking.
Store the cut potatoes in cold water in the fridge up to 3 - 5 days
