Chef John's French Fries
Frying the potatoes twice gives these french fries a crispiness not normally achieved in home cooked fries.
Chef John includes an extra trick or two for making quick and easy air-fried French fries that are worth your time and dipping sauce!
These easy cottage fries crisp up quite nicely in the oven and resemble fat, succulent potato chips.
Chef John cooks and cools russet potatoes to make home fries with a perfectly crispy exterior and tender interior--just like your favorite diner!
Cut potatoes into 1/2 inch using FF cutter. Sous vide , single layer, in salt water packet until they begin to soften. Drop sous vide packet into ultrasonic cleaning machine at 170 degrees until outside of fries get a bit damaged and fuzzy looking. Drain packet and put fries into chamber vacuum on paper towel to vacuum dry them. Then double fry as described. Yes, I do this at home. I can do everything in advance.
Don't change a thing. I followed the directions exactly and the end result was "fries perfection." Thanks again Chef John for a stellar recipe.
These were perfect and easy to make! Just make completely sure you pat the fries dry before deep frying them! I made that mistake one time and they came out very soggy. As long as you follow the directions and make sure you pat them dry of the water and let them cool before deep frying them again they will turn out perfectly crispy and better than any restaurant fries!
Pretty good stuff! A really good starting point to further tweak the cook times and temps. For instance, I kept them in longer on the second fry and got them way crispy the second times which was dope.