Recipe for triple cooked pommes frites
Homemade French fries are perfect as a side dish to a good steak with béarnaise sauce – so here is the recipe for the most delicious, hand-cut fries.
It’s a task in itself to get the fries crispy on the outside and soft on the inside, but with this version, you’ll quickly get a few steps closer. By parboiling the potatoes several times, you’ll get rid of some of the starch that the potatoes contain.
Be aware that the potatoes need plenty of time in the fryer before they achieve the desired crispy exterior while retaining a soft interior.
Ingredients
- 6 pcs. Baked Potato
- 44.4 gram Vinegar
- 1 l Oil Neutral in flavor
- Salt
Instructions
- Wash the potatoes well and cut them into sticks with the skin on.
- Give the potatoes a short boil in water with 1 tbsp. vinegar.
- Drain the water without damaging the potatoes.
- Repeat the process 2 more times, and dry them well with a dish towel/paper towels.
- Chill them, preferably in the freezer if you have the option.
- Deep fry the potatoes just before serving in 180 degrees Celsius (356 degrees Fahrenheit) hot oil. They should turn golden, which can take 8-12 minutes.
- If you are not using a deep fryer, you can check the oil temperature by sticking the end of a potato into the oil - if it bubbles around the potato, the oil is typically hot enough.
- Sprinkle with salt before serving.
