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Finally, here it is – The perfect french fries recipe! Based on a ground-breaking method from the legendary Kenji López-Alt’s The Food Lab, these hot chips are so crispy they stay that way even after they’ve gone cold. It’s rare to find fries this good even at up-market bistros!
There’s nothing more deflating than going to all the effort of making your own fries from scratch, only to find they start losing crispiness before they even hit the table. Which is what happens if you use the standard way of cooking homemade fries – soaking in water followed by a double fry.
Well, it’s taken me years but with the help of the impressively thorough french fry research documented in Kenji López-Alt’s The Food Lab, Chef JB and I have finally nailed down the recipe for the perfect homemade french fries. Fluffy on the inside, crispy on the outside – and stays crispy well beyond the time it takes to eat the fries and, say, a big juicy Cheeseburger. The ideal french fry!
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
Ingredients
▢1 kg / 2 lb (3 – 4) floury potatoes (Note 1, Aus: Sebago/dirt aka brushed, US: Russet/Idaho, UK: Maris Piper, King Edward)
▢2 tbsp white vinegar (Note 2)
▢1 tbsp cooking salt / kosher salt (Note 3)
▢1 litre/quart canola/vegetable oil
SEASONING (CHOOSE):
▢Salt – table salt or sea salt flakes
▢Shaker fries seasoning
▢Rosemary salt
▢Nori salt (coming soon)
Instructions
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