The Perfect Fry

I always bake my fries at home. With that being said, it is no longer the case. You may be wondering why I didn't fry before and why I fry now? The answer is simple, work. When frying a french fry you must fry them, twice, at two different temperatures: a low temperature for poaching and a high temperature for crisping. In this month's edition of Bon Appetit, I read about a chef Joel Robuchon who does fry at home. Although he does fry, there is one big difference; he used a unique method which gives you that perfect golden brown fry: crunchy on the outside and creamy in the middle. The unique method is Robuchon begins with cold oil in order to achieve the same result you would get from frying the french fries at two different temperatures resulting in less work and the same result! Perfection! I promise after trying this technique at home, you will be tempted to never make your fries any other way! You may not even want to leave home to order another sub-par french fry again!

Ingredients:

-2 lbs. peeled and rinsed russet potatoes; cut into long fries approximately 3/8" by 3/8"

-Safflower or Vegetable Oil to cover potatoes by 1"

-Kosher Salt

-Parmesan optional, Truffle Oil optional

Directions: 4 servings (Keep in mind you will not be able to make a second batch seeing as the pot and the oil needs to start out cold.)

1. Cut Potatoes and rinse well. Shake off excess water.

2. Place the potatoes in a deep heavy pot. Make sure potatoes are no more than two layers deep; spread them out well.

3. Pour oil over the potatoes until they are covered by 1" of oil.

4. Place pot on burner and turn heat on to medium.

5. Cook for 15 minutes. The oil will begin bubbling gently.

6. Continue cooking and occasionally loosen the potatoes from the bottom of the pot for 25-30 minutes.  The potatoes should be very tender

7. Increase heat to medium high until the potatoes are golden brown about 15 more minutes. The oil at this time will boil vigorously. 

8. Using a slotted spoon remove the fries and place on a paper towel lined plate. Sprinkle with salt immediately. 

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