potato
French fries
Thin, twice-fried, salted the second they leave the fat. Not steak fries.
50 min · Par-cook while the meat dry-brines. Finish in the rest window.
Ingredients
- russets, ¼-inch sticks3 lb
- neutral oil to fryenough
- kosher saltto taste
Method
- 1
Soak 30 minutes. Dry until they feel like wood. Wet fries steam and clump.
- 2
300°F until pale and floppy, 5–7 minutes. Drain, cool. Meat rests, oil to 375°F.
- 3
Second fry until blond-crisp. Salt in the air. Do not hold them in a closed pan.
- Steak fries are the thicker cut already in the library. This is the thin one.