Balthazar French Fries
This recipe is a bit intensive, you'll need to plan in advance and it requires frying everything twice, but the results are WORTH it.
French Fries
From Balthazar
6 Idaho Potatoes
2 Quarts Peanut Oil
Good-quality Sea Salt
This recipe will result in fries that are about 4 to 5 inches long and 1/4-inch-thick.
- Peel potatoes and cut each one lengthwise into 1/4-inch-thick slices.
- Stack a few slices and cut lengthwise every 1/4 inch.
- Transfer sliced potatoes to a large bowl and cover with water.
- Refrigerate and soak overnight (at least 12 hours)
- Drain fries at least 20 minutes before cooking. Dry thoroughly on kitchen towels.
- Pour peanut oil into Dutch oven or large saucepan.
- Attach a candy thermometer to the pot to gauge oil's temperature and put pan over medium flame.
- When oil reaches a temperature of 370°F, add a third of the cut potatoes. The oil will drop to about 280°F.
- Cook for 3 minutes, remove with a slotted spoon, and set aside on a baking sheet.
- Return oil to 370°F and add next batch. - Repeat until all fries are done.
- For the second fry, heat the same oil to 380°F. Add half the fries and cook for 3 1/2 minutes, or until golden brown.
- Remove from the oil and drain on absorbent paper while you fry the rest.
- Sprinkle with sea salt on a baking sheet and serve as soon as possible.
Note: They're soaked overnight to remove excess starch. The first fry cooks the potatoes thoroughly. The second fry crisps the exterior.
