administratorI discovered this recipe for fries quite a while ago. I like challenges, but I thought, “For ordinary fries, it’s not worth all the fuss.” And I was wrong. These fries are PERFECT—crispy on the outside, fluffy on the inside. Homemade, without any nasty additives. Plus, you can freeze them and fry them whenever you feel like it.
Heston Blumenthal—this name means one thing: culinary success. The chef of chefs. Not some TV celebrity cook. This guy really knows what he’s doing, and in his kitchen, nothing happens by accident. So, let’s get to work…
Ingredients:
Potatoes, preferably floury and large
Fat for deep frying
Instructions:
Peel the potatoes and cut them into fries. They shouldn’t be too thick—no more than 1 cm. Large pieces contain too much water, which makes the fries less crispy.
Rinse the cut potatoes several times under water to remove excess starch.
Place them in a pot of water and cook until just tender. Be careful not to let them fall apart. Drain and spread the fries on a cooling rack to cool and dry (I used a grill tray with holes). Once slightly cooled, place them in the refrigerator—they’ll dry much faster there.
Heat the oil in a deep fryer to 130ºC (I heated mine to 150ºC because that’s its minimum setting). Fry the fries for 3–5 minutes. Drain and pat dry.
Heat the fryer again to 175ºC and fry until golden brown. Drain, season with salt, and enjoy!
Tip: At this stage, you can freeze the fries by laying them flat. Once partially frozen, transfer them to freezer bags..
