Active Time
40 MIN
Total Time
4 HR
Yield
Serves :

Chef Michael Corvino of Kansas City, Missouri, shares his meticulous eight-step method for better-than-ever french fries. His obsession pays off: These are the best fries we’ve ever tasted. Slideshow: More Potato Recipes

How to Make It

Step 1    

Cut and discard 
1/2 inch from ends of potatoes. Cut potatoes in half lengthwise; cut halves crosswise into quarters. Slice quarters lengthwise into 1/4-inch-thick slabs.

Step 2    

Place potatoes in a large bowl; rinse under cold running water until water runs clear. Drain potatoes and place in a stock pot; add 8 cups water, vinegar, and kosher salt.

Step 3    

Set pot over
medium-high and bring to a simmer. Reduce heat and simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes.

Step 4    

Using a spider or slotted spoon, carefully lift potatoes from water and 
arrange in a single layer on a wire rack set inside a rimmed baking sheet. Let stand until cool.


Step 5    

In a large heavy pot, heat 2 inches of oil to 250°F. Working in batches, fry 
potatoes until tender, about 6 minutes. Lift potatoes from oil and place on rack to drain.

Step 6    

When potatoes are cool, arrange on a parchment paper—lined baking sheet and freeze. (Potatoes can be kept frozen up to 1 month in an airtight container.)

Step 7    

Heat 2 inches of oil to 350°F. Working 
in batches, fry frozen potatoes until puffed and golden, 
3 to 5 minutes. 
Remove fries and place on paper 
towels to drain.

Step 8    

Place hot fries in 
a large bowl. Sprinkle with flaky sea salt, and toss well to coat. Serve immediately with XO sauce, 
aioli, spicy mayo, 
or your favorite dip for dunking.

You May Like

DELICIOUS DEAL

12 ISSUES FOR JUST $12

Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
подробнее

steroid-pharm.com

У нашей компании важный интернет-сайт , он рассказывает про магнитная пленка на сайте