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Before I went to culinary school, I thought the procedure for making French fries went something like this: soak potatoes in water, pat dry, throw into sizzling hot oil, drain, eat. (And if all else fails, make a run for McDonald's.) I had the basic idea, but then I started classes at the French Culinary Institute. If culinary training has taught me anything, it's that a little technique can elevate the most basic food from ordinary to extraordinary.
In addition to taste, what separates a so-so French fry from a superb one is its texture. A properly made fry must hit the oil twice--once at a lower temperature, and then again at 350 degrees Fahrenheit--to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil. This ensures that the fries are cooked all the way through before getting crisped up in the fryer.
After the jump, find my culinary school method for fail-proof, perfect French fries.**
Makes 1-2 servings.
**Please note this recipe has not been tested in the Bon Appetit Test Kitchen**
Cut 2 large Russet potatoes into uniform pieces so the fries cook evenly, about a 1/4 inch thick and 2 1/2 to 4 inches long. Note: Peeling is optional. If you do not peel the potatoes, scrub them well before cutting.
Add potatoes to a small but deep saucepan filled with cold water and bring to a boil. Once boiling, let potatoes cook for about 5 minutes and then remove. Air dry on paper towels; about 10 minutes. (Make sure the potatoes are dry before frying; you can dab them off with the paper towel if necessary.)
Once potatoes are thoroughly dry, fry them 300-320 degree vegetable oil in a deep fryer or a large pot (a Dutch oven would work). You'll need to use a deep-fry or candy thermometer to make sure the oil stays at the right temperature. Once the thermometer comes up to temp, turn the heat off. Fry potatoes in small batches, maybe 7-8 fries per batch, so that they cook evenly. At this point, the potatoes should not have any color. Remove and drain on paper towels. After the first batch is finished, turn the heat back on so that the oil to comes up to temperature.
Now for the second fry. Heat oil to 350 degrees F and fry potatoes until they are a light golden brown; 2-4 minutes. Note: Fries will continue to get a little darker out of the oil. Drain and then toss in a bowl with salt. Serve on a plate or eat them straight out of that bowl!
Kelly Dobkin is a freelance food writer who lives in New York City. She is currently Associate Editor of restaurant blog, Eater NY and has been writing about food since 2006. She attended the University of Michigan and is currently a student at the French Culinary Institute in NYC. She has written for Time Out NY, Metromix.com, Sheckys.com, and also maintains her own food blog, Applesauce.
Follow Kelly on Twitter at @Kelly Dobkin
