Here are two recipes, both from 3 star michelin chefs:
The Robuchon method is possibly the most minimalist fry recipe I’ve seen and involves placing the fries in cold oil and heating it until the fries are crispy.
On the other end of the spectrum, the Blumenthal method involves a dessicator and 3 seperate cooking stages.
Thanks for this suggestion. I’ll definitely try it out.
I’ve also been toying with the idea of microwaving the whole potato before slicing and frying it. Or perhaps slicing it first, nuking the slices, and then frying?
Fast food joints use frozen, pre-slice FFs-this is the worst way to go-the cold chills the oil, resulting in super greasy fries. Use freah, hand-cut potatoes, and blanch them as described. Then heat your oil up, and finish them-your fries will be crispy and non-greasy.
Heston Blumenthal is a genius!
His UK cookery programs show a fanatical desire to find the best way to cook every ingredient.
I like thick-cut chips because you get more potato…
When I nuke a potato for a “baked” potato, it becomes crumbly and unsliceable. Maybe if it was only cooked half the time?
The variety of potato matters, too. I prefer the Russet type to the red or yellow type. Russet type potatoes are mealy and the others are waxy.
But that also depends on the type of oil used. I use olive oil, which is unsuitable for deep-frying. Things fried in peanut oil, bacon fat, duck fat, are yummy, but those fats are less healthy than olive oil.
I always used canola (rapeseed) oil when deep frying.
Commercial deep fryers use oil or shortening specially manufactured for such use. They often include beef tallow and/or lard, coconut or palm oils.
All oils will break down at high temperatures or repeated exposures to high temperatures. When I deep fry at home, which is rare, I use fresh oil each time. This is awfully expensive.
I’d like to cast a vote for the Robuchon method. It’s the one I use and it never fails: the fries are always crisp and perfectly cooked. Considering that it’s also the easiest technique, it’s the winner as far as I’m concerned.
Baking method. I do the oil and season thing, hot oven - 425. I use a cookie sheet with foil in it (old style sheets - not the non-stick type that may smoke!!). I put the potato slices on a cookie cooling rack that fits in the cookie sheet (also the old metal type). Gets more heat and some reflective energy to the underside of the potato. No turning required.
I tried the Robuchon method tonight, and it worked better than my previous single-step method in hot oil. Definitely less greasy, and it took only slightly longer. I think with a little tinkering, this method could work well. I may try different types of potatoes and different oil.
Thanks again for all the ideas.
Good idea! I shall try that. Does it warp or discolor your cookie racks, though? I’ve never used mine in the oven.