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Triple Cooked Fries

While it takes some time to create these crunchy french fries, it’s worth the trouble when you take your first bite. The first stages can be made in advance over two days, so you do not have to use the entire day over the fryer. The potatoes must be chilled a few times and it does not matter if they are left overnight in the fridge. Just watch out when you open the door, you’ll be hit with the amazing scent of french fries right in your face.

TRIPLE COOKED FRIES

1-2 BAKING POTATOES PER PERSON, F.EX. DESIREE
50 ML VINEGAR
1 LITER FLAVOURLESS OIL, EG. RAPESEED OIL OR SUNFLOWER
SALT

Wash and peel the potatoes.

Cut them into 1 cm thick wedges.

Wash the starch out of them by running the potatoes unders cold water till the water is no longer coloured with the potato starch.

Boil the potatoes in a pot with water that covers, and vinegar, for 15 minutes.

Drain the water from the potatoes and place them on a plate lined with paper towels. Place the plate in the refrigerator for at least 30 min.

Heat the oil in a 3 liter saucepan to 160 degrees celsius, here it’s preferable to use a thermometer that can handle even higher temperatures. Or until he oil sizzles around the wooden end of a matchstick.

Fry the potato wedges in small batches, to avoid lowering the temperature of the oil too much, until they begin to colour, about 5 minutes. Check the temperature between each batch of fries.

Put the fries back on to the plate with a new piece of paper towel to draw out excess moisture from them.

Place the plate back in the fridge, for a minimum of 30-60 minutes or overnight. They must be completely cold and dry before their last turn in the fryer.

Now, heat the oil up to 180 degrees celsius, and cook the fries until they are completely crisp, rather a little too much than too little.

Sprinkle with salt and serve immediately. I served them with a bearnaise mayo. The bearnaise powder, I found in the supermarket , which was specially made for these types of mayo and I mixed the mayonnaise with a little milk or cream to make it a bit more loose in texture.

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