French fries
4 servings
180 minutes
In the common man's mind, French fries are somewhere between fast food at its worst and an adequate side dish for a burger. Meanwhile, Heston Blumenthal, an adherent of the scientific approach to cooking, conducted a whole study of the properties of french fries after processing in boiling oil and got the perfect recipe. It was his formula that was taken as a basis by the chef of the Touché wine bar Taras Kirienko, who once headed the kitchen of the bar and grill Ragout.
1
The variety for French fries is important: you need to choose one with lower starch content. In the Russian context, there is not much choice, so you'll have to experiment with different options first. Cut the potatoes to your liking.
- Potato: 600 g
2
Thoroughly rinse the sliced potatoes under running water to wash away excess starch — this will prevent the potatoes from overcooking. Dry the washed pieces on a paper towel.
- Potato: 600 g
3
Boil the potatoes in salted water until half-cooked: the top layer will be slightly loose, but the inside will be firm, which will take 10-15 minutes. Dry the cooked potatoes, place them in a bowl, cover with plastic wrap, and leave in the refrigerator until completely cool.
- Potato: 600 g
4
Heat oil in a deep fryer or pot to 140 degrees. Use any good vegetable oil: sunflower, olive, or canola. Dip the potatoes for 2-3 minutes; the surface should 'seal,' and watch for the formation of a crust.
- Deep frying oil: 1 l
- Potato: 600 g
5
This is how the potato looks at an intermediate stage: the texture of the skin is visible, but the color has hardly changed. In this state, it can be frozen for several days without losing quality and taken out just before cooking. If cooking immediately, the potato needs to sit and cool before the next stage.
6
In the third stage, the oil needs to be heated to 180 degrees. Dip the potatoes in for 4-5 minutes until they achieve a classic golden color. Then remove and drain excess oil.
- Deep frying oil: 1 l
- Potato: 600 g
7
Sprinkle the entire portion with sea salt. There can be many flavor options - you can make your own salt. Rosemary goes 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.
- Sea salt: to taste
8
The ideal French fries: golden crust, mashed texture inside. It should be firm and hold its shape. Regardless of portion size, eat quickly: the crust will soften as it cools.