TRIPLE-COOKED FRIES
Steps:
- Cut the potatoes into strips approximately 1/2 to 3/4 inch wide and 1/2 inch thick. As you cut them, submerge them in a bowl filled with cold water to prevent oxidizing (turning color).
- Fill a stockpot with cold water, add a little salt, and bring to a boil over medium-high heat. Lift the potatoes from the cold water with a slotted spoon and cook in the boiling water until fork-tender, 10 to 12 minutes. Lift the potatoes from the water and spread out on a paper towel-lined baking sheet. Pat the potatoes dry, replace the original layer of paper towels with dry paper towels, and refrigerate for at least 15 minutes.
- Meanwhile, in a deep, heavy pot or deep-fat fryer, bring the fat to a temperature of 275°F over medium-high heat.
- Working in batches, fry the chilled potatoes for 3 to 5 minutes before lifting them from the hot oil with a slotted metal spoon and spreading on the baking sheet (no paper towels this time!). Let the oil regain its heat between batches. Chill the potatoes again for about 15 minutes.
- While the potatoes chill, raise the heat under the fat or adjust the thermostat on the fryer and heat the fat to 375°F.
- Fry the chilled potatoes again until golden brown and crispy, 4 to 5 minutes, working in batches and letting the fat regain its heat between each one. Use tongs or extra-long chopsticks to break the potatoes apart, if necessary, and turn them in the fat so that they brown evenly.
- With a slotted spoon, transfer the fries to a shallow bowl. Add the parsley and toss to mix. Season with salt and serve warm.
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[email protected]Overall, I thought these fries were just okay. They weren't bad, but they weren't anything special either.
Hirdayanand Chaudhry
[email protected]These fries were a bit too expensive for my taste. I think I can find a cheaper recipe that tastes just as good.
Rowsonara Sultana
[email protected]I was disappointed with these fries. They were bland and didn't have much flavor.
Kabelo Shuan
[email protected]These fries were a bit too greasy for my taste. I think I'll try baking them next time.
Okeke Chidiogo
[email protected]I'm not sure what I did wrong, but my fries didn't turn out as crispy as I hoped. Maybe I didn't fry them long enough.
Wayne Rodney Haskins
[email protected]These fries are so crispy and addictive. I can't stop eating them!
Junior Medina
[email protected]I love the flavor of these fries. The herbs and spices really give them a unique taste.
Malak Saad
[email protected]These fries are a bit time-consuming to make, but they're definitely worth it. They're the perfect side dish for any meal.
Shahida Hussain
[email protected]I'm not a huge fan of fries, but these were really good. I especially liked the dipping sauce.
sis_ plays
[email protected]These fries are definitely worth the extra effort. They're so much better than anything you can get from a fast food restaurant.
Shawn Frahm
[email protected]I was a bit skeptical about the triple-cooking method, but I'm so glad I tried it. The fries were amazing!
bhatpara tigger team
[email protected]The triple-cooking method really does make a difference. The fries are so much crispier than when I just fry them once.
Nabila Chowwdhury
[email protected]I've made these fries a few times now and they always turn out perfect. They're the best fries I've ever had!
Waleed Hasssan
[email protected]These fries were absolutely delicious! They were crispy on the outside and fluffy on the inside. I loved the flavor of the herbs and spices.