Learn how to make the crunchiest, creamiest French Fries you ever tasted to accompany a juicy steak smothered in sauce Bearnaise.
Today we are traveling to a French bistro for classic steak frites with sauce Bearnaise. Along the way, you will learn how to make the crunchiest, creamiest french fries, how to prevent soggy fries, how to make a classic sauce Bearnaise, and cook a proper steak.
𝐏𝐥𝐞𝐚𝐬𝐞 𝐬𝐮𝐛𝐬𝐜𝐫𝐢𝐛𝐞 𝐭𝐨 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥, 𝐭𝐡𝐮𝐦𝐛𝐬 𝐮𝐩, 𝐚𝐧𝐝 𝐬𝐡𝐚𝐫𝐞 𝐭𝐡𝐢𝐬 𝐯𝐢𝐝𝐞𝐨!
chapters
00:00
0:47 Peeling the Potatoes
2:14 Cutting Your Potatoes by Hand or with a Mandoline
3:47 Size Matters: What Big are Your Fries?
4:59 Boiling (Yes Boiling) Your Potatoes
5:30 First Frying of Potatoes
7:23 Second Frying: Adding Crunch to Your Creamy Potatoes
9:37 Making the Bearnaise Reduction
12:03 Finishing the Bearnaise Sauce
14:49 Seasoning Your Steak
15:59 Cooking Your Steak
17:29 The Whole Enchilada on One Plate
𝑳𝒆𝒂𝒓𝒏 𝒕𝒐 𝒄𝒐𝒐𝒌 𝒔𝒊𝒎𝒑𝒍𝒆 𝑭𝒓𝒆𝒏𝒄𝒉 𝒇𝒐𝒐𝒅 𝒘𝒊𝒕𝒉 𝒆𝒂𝒔𝒚 𝒔𝒕𝒆𝒑 𝒃𝒚 𝒔𝒕𝒆𝒑 𝒓𝒆𝒄𝒊𝒑𝒆𝒔 𝒕𝒐 𝒃𝒓𝒊𝒏𝒈 𝒂 𝒕𝒂𝒔𝒕𝒆 𝒐𝒇 𝑭𝒓𝒂𝒏𝒄𝒆 𝒊𝒏𝒕𝒐 𝒚𝒐𝒖𝒓 𝒌𝒊𝒕𝒄𝒉𝒆𝒏. 𝑴𝒚 𝒏𝒂𝒎𝒆 𝒊𝒔 𝑭𝒓𝒂𝒏𝒄𝒐𝒊𝒔, 𝒋𝒐𝒊𝒏 𝒎𝒆 𝒆𝒗𝒆𝒓𝒚 𝑾𝒆𝒅𝒏𝒆𝒔𝒅𝒂𝒚 𝒇𝒐𝒓 𝒂 𝒃𝒓𝒂𝒏𝒅 𝒏𝒆𝒘 𝒓𝒆𝒄𝒊𝒑𝒆.
A lot of people have asked me what essential kitchen tools and seasonings I recommend. I prepared a list of my fundamental kitchen tools every serious home cook should have.
French Fry Cutter:
Essential Kitchen Tools:
Essential Kitchen Spices:
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Making perfect French fries at home is not hard; there are just a few important steps to follow to get your fries super crunchy on the outside with a good cooked-potato texture and flavor on the inside. The first step is to be sure to use russet (Idaho or baking) potatoes, not waxy potatoes.
Follow these recipe steps for perfect fries every time.
1. Peel the potatoes and put them in a bowl of cold water to keep them from turning brown. Cut the potatoes lengthwise into 3/8-inch-thick slices (if you have a mandolin, use it). Cut the slices into fry shapes. Soak them in cold water for 2 hours or overnight. The longer the potatoes sit in water,
the more starch that will come out of them, and the crispier your French fries will be.
2. Bring a large pot of heavily salted water to a rapid boil. Drop French fries in and bring them back to a boil. Remove the potatoes and drain well. Cool off on a cookie sheet.
3. In a large, heavy saucepan, Dutch oven, or deep fryer, heat
the oil to 300°F.
4. Drain and completely dry the fries. Working in two batches, drop them into the hot oil and cook until a crust forms on the exterior, about 5 minutes. The fries should be the same color at this point. Using a
spider strainer, transfer the fries to paper towels to drain.
5. Once all the potatoes have been fried, increase the temperature of the oil to 375°F. Again, working in batches, cook the fries until golden brown and crispy, 2 to 3 minutes. As you remove them from the oil, carefully shake to drain off excess oil. Then, transfer the fries to a warm serving dish,
toss with generously with salt, and serve.
Feel free to reach out to me at curious@pistouandpastis.com
Francois