/ck/ - Food & Cooking

>>5588317
OK, OP, this is a great technique for a single batch of homemade fries.

Simmer the thickly cut russets until they are breaking up at the edges. So, time fifteen minutes, and then start checking them regularly. You don't want to take them too far and have them disintegrate, but you do what them to be breaking up at the edges.

Strain the potatoes. Ruffle up their edges a little bit-- this creates insane crust.

Then, all you have to do is transfer the potatoes to a cold pot, cover them with cold oil, and put the burner on high heat. This is Joel Roubouchon's technique for home-cooked fries, and it fucking works. inb4 broscience about the chips getting too fatty or some bullshit, that's not how it works.

Now, the chips will go through a light cooking phase while the oil comes up to full temp. Eventually, (probably 20 minutes), the oil will reach 350degF. You'll hear the fries frying hard. Now, there is a certain point at which the frying sound slows and eventually stops. Pull them out immediately when this starts to happen. Otherwise, you get a grease-logged, soggy fry that would be a total waste of your time and effort. The fries will be super golden.

Transfer them to a paper toweled bowl and season hard with salt and peper. Or, if you have one, throw them in a paper bag and shake them up with salt and pepper.

These fries are absolutely perfect.