Cooking French Fries from Beginner to Michelin

Hope you enjoyed making some fries with me. Here are the recipes 🙂

Level 1 – from Joshua Weissman

1. Thick cut frozen fries, soaked in water for 30 seconds then drained
2. Shake them up in a container until you get nice starchy, rough edges
3. Microwave for 5 minutes to dry out
4. Air fry at 400F/200C or in the oven on a wire rack at 425F/220C until golden brown and crispy
5. Spray with a little oil or tallow and sprinkle with fine salt

Level 2 – adapted from ALOi23

500g potato of choice, cubed, boiled until tender, and mashed
100g corn starch
15g sugar
1/8 tsp fine salt

1. Mix together in a bowl to a get a dough, then roll out between 2 sheets of parchment on a half baking sheet to about 1/4 inch / .75cm
2. Freeze for about 20 minutes to firm up
3. Trim edges, cut into uniform strips, and fry at 350F/180C until golden brown and crispy. Top with more fine salt

Level 3 – Heston Blumenthal’s Triple Cooked Chips by Fallow

1. Take russet potatoes, peeled and cut into thick wedge strips and boil in salted water until tender and starting to fall apart
2. Freeze for 10-20 minutes on a wire rack-lined sheet tray to firm up before using your hands, a knife, tossing around in a bowl, or a fork to rough up the edges for more surface area
3. First fry at 250-280F/120-140C for 8-12 minutes in neutral frying oil
4. Freeze again for 10-20 minutes to cool
5. Fry again at 350F/180C for 3-5 minutes until golden brown and crispy, drain on a paper towel and top with salt!