Steps – peel potatoes, cut them into 1cm thick batons then immediately place them in ice water for minimum 30 minutes to overnight – heat oil to 280F/140C – fry potatoes in batches for 6 to 8 minutes – remove potatoes from oil and place them on a wire rack for at least 15 min – bring up oil to 375F/190C – fry potatoes in batches for 2-3 minutes until GBD – drop fries into a bowl lined with a clean dry towel, add salt to taste, whip out the towel, and toss the fries one last time – serve while hot (they will get soggy pretty fast)
That's how we made them at Uncle Sam's when it was still around. It's even better if they sit in the fridge for a couple hours after blanching. The starches do their thing but they do break a little easier.
Worked at Five Guys 15 years ago when I was 18-19, and this is literally identical to how they do fries. I would know. I cut and fried enough potatoes to last a lifetime. Only difference I see, is the towel lining to drain. Blanching and resting makes all the difference in the world. And those temps/times are crucial.
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Recipe from Bourdain’s “Les Halles Cookbook”
Ingredients
– 4 Idaho potatoes
– 2 quarts peanut oil
– salt
Steps
– peel potatoes, cut them into 1cm thick batons then immediately place them in ice water for minimum 30 minutes to overnight
– heat oil to 280F/140C
– fry potatoes in batches for 6 to 8 minutes
– remove potatoes from oil and place them on a wire rack for at least 15 min
– bring up oil to 375F/190C
– fry potatoes in batches for 2-3 minutes until GBD
– drop fries into a bowl lined with a clean dry towel, add salt to taste, whip out the towel, and toss the fries one last time
– serve while hot (they will get soggy pretty fast)
I can’t watch most of his episodes anymore. Untreated addiction and depression is hard to watch for me. YMMV.
That's how we made them at Uncle Sam's when it was still around. It's even better if they sit in the fridge for a couple hours after blanching. The starches do their thing but they do break a little easier.
Just fry them…. it's not rocket science
I’d rather just frozen
“Best fries in New York” and it’s just the simplest method that literally everyone uses
Anthony Bourdain was an asshole. Thank god he succumbed to his drug addiction. Good riddance.
I put mine in an air fryer and theyre done in 10 minutes.
Try blanching then in water then freezing for 30 min and then double frying
I remember liking those fries, but don't think they were the best I've ever had.
But are they good?
After blanching you're suppose to freeze the fries the fry the frozen fries to get the crispy exterior and pillow innards.
That lady is correct though should have tartar sauce if you serve fried shrimp
No! You're supposed to freeze them!
Hearing “the restaurant has been closed for 10 years now…” and knowing Bourdain has passed, hits the heart. Farewell cowboy.
Worked at Five Guys 15 years ago when I was 18-19, and this is literally identical to how they do fries. I would know. I cut and fried enough potatoes to last a lifetime. Only difference I see, is the towel lining to drain. Blanching and resting makes all the difference in the world. And those temps/times are crucial.
Crate and Barrel Roulette Blue Band dinner plate 👌👌
The cut of the potato changes the final flavor, you gotta get the cut right
This is how they cook fries in the UK.
Heston Blumenthal did a whole episode on crispy fries. Its great
Anthony pissed off the wrong people so I doubt he killed himself
Beef. Tallow. That is all.
the good morning towel though
I feel like you could boil the potatoes for a minute, then fry them
350 will give you a better fry
The towel must be rage bait. Just use paper towel
Need some black pepper as well…
Annoying edit
He was an expert on everything…ha ha
Having eaten there many times they were indeed good, the best? I am not so sure, but they were good.