What a convoluted way to make "decent" fries. My oprion would be, buy a good potatoe which is most important, wash, cut and dry it, pre fry it for 4 to 6 minutes at 140 c, take it out, let it cool, then fry them again at 180 c for about four to six minutes.
If you want these results without the hassle, here's what you do: Steam or microwave whole potatoes until COMPLETELY cooked through, then cool them down completely. Once cooled, carefully cut them into fry shapes or whatever shape you want, and then deep fry them. You can lightly coat the potatoes in starch before frying like they did in this video, but it isn't necessary. If you're making a large batch to be used over multiple days, I'd recommend freezing the potatoes after cutting them because they don't hold very well in the fridge. This method saves you from the hassle of parboiling the potatoes in water, which can be tricky for smaller fry cuts as they'll want to fall apart. This is the method my restaurant uses for making froes for family meal, hope this helps 👍
In case someone wants a quicker method, just stick some whole potatoes in the microwave (skin and all, just wash them a bit before) then wait until they cool off a bit and then peel off the skin, cut them into sticks (slightly problematic since some of them will break) and then just cook them in really hot oil and done, ready to season and eat. They end up really crispy and with a soft interior, similar results with like 20% of the effort
I'm throwing a thought there. Would it be possible to freeze them in batches after the blanching in sous vide bags to keep them longer and how would this affect the final crispiness?
Also, what other types of potatoes would give similar results?
1. cut potato into fry shape 2. wash 3. dry, fry at 150C for a few minutes, at least until they float 4. dry, leave at room temp for at least 30 mins 5. fry again at 175C until golden brown 6. season with salt
Hard to mess up, really. If you do this right you will get much tastier fries which are also nice and crispy on the outside and cooked through on the inside.
Shouldn’t you cook the potatoes in cold water and not drop them in boiling water. I want to try it but without the potato starch y and that fluffy technique in the roast potato video to mimic that outer crisper layer
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and no mention of Heston whatsoever. Shame!
What a convoluted way to make "decent" fries. My oprion would be, buy a good potatoe which is most important, wash, cut and dry it, pre fry it for 4 to 6 minutes at 140 c, take it out, let it cool, then fry them again at 180 c for about four to six minutes.
Nah, those fries look overdone and not very appetising 😅
If you want these results without the hassle, here's what you do: Steam or microwave whole potatoes until COMPLETELY cooked through, then cool them down completely. Once cooled, carefully cut them into fry shapes or whatever shape you want, and then deep fry them. You can lightly coat the potatoes in starch before frying like they did in this video, but it isn't necessary. If you're making a large batch to be used over multiple days, I'd recommend freezing the potatoes after cutting them because they don't hold very well in the fridge. This method saves you from the hassle of parboiling the potatoes in water, which can be tricky for smaller fry cuts as they'll want to fall apart. This is the method my restaurant uses for making froes for family meal, hope this helps 👍
I'll just go to mcdonalds…
In case someone wants a quicker method, just stick some whole potatoes in the microwave (skin and all, just wash them a bit before) then wait until they cool off a bit and then peel off the skin, cut them into sticks (slightly problematic since some of them will break) and then just cook them in really hot oil and done, ready to season and eat.
They end up really crispy and with a soft interior, similar results with like 20% of the effort
WAY too much effort for some chips
Are these.. the world's crispiest fries?
I'm throwing a thought there. Would it be possible to freeze them in batches after the blanching in sous vide bags to keep them longer and how would this affect the final crispiness?
Also, what other types of potatoes would give similar results?
Ridiculous
if youre removing the starch, why do you use a high starch potato?
At what point do crispy fries just become chips ?
>chooses high starch potatoes
>"Now do this to remove the starch"
Uh… Chief?
Not fries: millionaire's fries. Since it costs an arm and a leg to cook and prepare.
Your knife cuts too well. You need a bad knife in order to cut irregularly the fries so it cooks better. Learned it from a belgian chef
It's moments like this where I'm like "alright.. I'll go to this place"
I air fry mine absolutely divine
Not worth it. Just give me a baked potato.
1. cut potato into fry shape
2. wash
3. dry, fry at 150C for a few minutes, at least until they float
4. dry, leave at room temp for at least 30 mins
5. fry again at 175C until golden brown
6. season with salt
Hard to mess up, really. If you do this right you will get much tastier fries which are also nice and crispy on the outside and cooked through on the inside.
Shouldn’t you cook the potatoes in cold water and not drop them in boiling water. I want to try it but without the potato starch y and that fluffy technique in the roast potato video to mimic that outer crisper layer
Too much work…I'll stick with the frozen fries and bake em…no oil
Sick chips mate😎👍👍
he sweats…
no, not perfect
Fwench fwy
You can tell this guy is a newbie by the way he cuts the potatoes…
Chips from the Chippy are & always will be better than fries 💯….
You should go to peru to get the overall total and definitive next level of real fries, sorry uk uve got no good tatiez to star with
😂😂😂
Substitute for Americans? We have russet, yukon, red. That is about all I ever come across.
what a bullshit. French fryes came from Belgium and of course noone cook them that way. First of all, noone boils potatoes to make french fryes.
Get some potatoes, slice em up, rinse under water, pat dry, throw em into hot oil until crispy. Add salt and eat.