Cold Fry Frites Recipes

Steps:

• Rinse the potatoes, peel them, rinse again, and cut lengthwise into 3/8-inch (10 mm) fries. (Precision is not essential here: I love the tiny, crunchy, almost-burned bits that emerge from the fryer.)
• Soak the potatoes in a bowl of cold water for about 5 minutes, changing the water when it becomes cloudy (at least twice), until the water remains clear. (Soaking releases the starch in potatoes, making them less rigid and less likely to stick together while cooking.)
• Drain the potatoes and wrap them in the kitchen towels to dry. (Removing the excess liquid will speed up the cooking time and reduce the likelihood of the potatoes splattering once the oil is hot.)
• Transfer the potatoes to the saucepan and set it over the stove. Pour the oil over the potatoes. Do not cover the pot. Set the heat to high, stirring the potatoes gently with a metal spoon to distribute and prevent sticking. (A metal spoon lets you feel if any potato bits are stuck to the bottom of the pan and scrape them up.)
• The oil should move from a peppy simmer to a boil in about 9 minutes. When the oil starts to boil, set a timer for 17 minutes. Stir the potatoes very gently every 3 to 4 minutes to prevent sticking and ensure even cooking. Don't worry about overboiling-the oil should boil rapidly and evenly with no need to adjust the heat throughout the entire process.
• When the timer rings, the potatoes should have begun to take on color, turning from white to slightly golden, but will still have about 4 minutes remaining until they are fully cooked. For these last few minutes, watch them closely, stirring gently. When the fries are a deep golden brown, taste one to make sure they are truly crisp and firm on the outside with a creamy interior. They should not be the least bit soggy, so resist the urge to remove them from the oil too soon. When you are happy with the consistency, carefully transfer the rest of the fries with the wire skimmer or slotted spoon to the paper-towel-lined trays to drain. Season with salt and serve immediately on the warmed platter.
• Tips
• Use firm, fresh potatoes. Rinse and soak them well to rid them of starch. The less starch in the potatoes, the crispier the fries will be.
• To keep the oil well contained in the pot, make sure there is at least 2 inches (5 cm) of room from the top of the oil to the rim of the pot.
• We have made these fries in varied quantities with proportionate quantities of oil and pot size:1 pound (500 g) potatoes/1 1/2 quarts (1.5 l) oil/4-quart (4 l) pot 2 pounds (1 kg) potatoes/2 1/2 quarts (2.5 l) oil/5- to 7-quart (5 to 7 l) pot 3 pounds (1.5 kg) potatoes/3 quarts (3 l) oil/7-quart (7 l) pot 4 pounds (2 kg) potatoes/4 quarts (4 l) oil/8- to 9-quart (8 to 9 l) pot
• Do not use an aluminum pot; it will not hold the heat in the same manner as a heavy cast-iron or stainless steel pot, and the results may not be satisfactory.
• After frying, let the oil cool and strain it through cheesecloth into the original containers. Store in the refrigerator and reuse up to five times. Mark the bottles as to number of uses and sniff the oil before reusing; if there is any scent of rancidity, toss. Each time the oil is reused, add about 1 cup (250 ml) fresh, new oil to the mix.

Steps:

• Working quickly, remove the fries from the cold water, and drain off as much water as you can without breaking the fries. Discard the water, and place the fries in a large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts of clean, cold water, and add the vinegar. Bring to a low boil for 6 minutes. The fries should be cooked through but not falling apart. Remove the fries with a slotted spoon or spider onto a baking sheet fitted with a paper-towel-lined rack. Cool and dry the potatoes on the rack.
• Once the potatoes are cool and dry, prepare your deep fryer. Heat the 3 quarts of canola oil in a large Dutch oven (at least a 5 quart). Attach a candy thermometer to the side of the fryer, and heat until the gauge reads 395. Working in three batches, add the fries to the oil, and cook for 1 1/2 minutes. Using a slotted spoon or spider, remove the fries and place on another baking sheet fitted with a paper-towel-lined rack. Repeat with the rest of the fries until all of them have been blanched in the oil for 1 1/2 minutes.
• Let the fries cool and dry on the rack for 1 hour, and then gently place them in a large, plastic food-storage container, being careful not to break the fries. Cover, and freeze overnight. Cool, strain and reserve the canola oil.
• The following day, reheat the reserved canola oil in the Dutch oven. Attach a candy thermometer to the side of the fryer, and heat the oil until the gauge reads 395. Working in three batches, add the fries to the oil, and cook until the fries are light golden in color, about 4 minutes. Agitate the fries with a slotted spoon or spider during the cooking process to ensure even cooking. Adding the fries will have lowered the temperature of your fryer but adjust as needed in order to maintain 375. (It is better for your fryer to be below 375 rather than over it.)
• Remove the fries from the oil into a metal bowl lined with paper towels. Season all over with kosher salt, and serve at once.

Steps:

• Make the fries: Fill a large bowl with cold water and 1 tablespoon of lemon juice. Peel the potatoes and slice into ¼-inch (6 mm) thick strips about 3 inches (7 cm) long. Transfer the slices to the cold water as you go.
• Rinse the fries by running more cold water into the bowl until the water turns clear, rinsing off any excess starch. Fill the bowl with water and add the remaining tablespoon of lemon juice, then chill in the refrigerator for 30 minutes.
• In a large heavy-bottomed pan, heat 2-3 inches (5-7 cm) of oil over medium-low heat until it reaches 325°F (165°C). Line 2 baking sheet with thick paper, such as brown paper grocery bags.
• Drain the fries, then dry completely using a kitchen towel.
• Cook the potatoes in the hot oil for 6-8 minutes, or until soft and slightly golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
• Increase the oil temperature to 375°F (190°C). Return the fries to the oil and cook for another 2-3 minutes, or until the golden brown and crispy. Drain on clean paper bags. Season with the salt.
• Serve the fries in cones of parchment paper topped with your sauce of choice.
• For the curry ketchup: Heat the olive oil a medium saucepan over medium-high heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 2 minutes. Season with the salt. Add the garlic and cook for another minute, until fragrant. Add the curry powder, paprika, chili powder, and cinnamon and cook for 30 seconds, until the spices are fragrant and toasted.
• Add the ketchup, Worcestershire sauce, apple cider vinegar, and honey and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Remove the pot from the heat and let the curry ketchup cool slightly.
• Transfer the ketchup to a tall, narrow container. Using an immersion blender, purée the mixture until smooth, about 3 minutes. Let the mixture cool completely, then thin with water, 1 tablespoon at a time, until you your desired consistency is reached. The curry ketchup can be made up to 1 day before serving. To serve, top the fries with the curry ketchup, mayonnaise, and chopped onion.
• For the garlic chipotle mayo: Cook the garlic cloves in a small, dry skillet over medium-high heat until the cloves are golden with some black spots, about 9 minutes.
• Transfer the garlic to a food processor, along with mayonnaise, lemon juice, chipotle peppers, and salt. Process until combined. Chill in the refrigerator for at least 1 hour. The roasted garlic chipotle mayo can be made up to 1 day before serving. To serve, top the fries with the garlic chipotle mayo.
• Make the pesto mayo: In a medium bowl, whisk together the mayonnaise, pesto, and lemon juice until well combined. Cover and chill in the refrigerator for at least 30 minutes. The pesto mayo can be made up to 1 day before serving. To serve, top the fries with the pesto mayo.
• Enjoy!

Steps:

• Heat oven to 400 degrees. Place a heavy-duty baking sheet in the oven. Scrub and rinse potatoes well, and then cut them lengthwise into 1/2-inch-wide batons. Place potato batons in a medium bowl, and toss them with olive oil, salt, and pepper.
• When baking sheet is hot, about 15 minutes, remove from oven, and spray with olive-oil cooking spray. Place prepared potatoes on baking sheet in a single layer. Return to oven, and bake until potatoes are golden on the bottom, about 30 minutes. Turn potatoes over, and continue cooking until golden all over, another 15 minutes. Serve immediately.

Steps:

• Wash and peel the potatoes, and with a French-fry cutter or a kitchen knife, cut them into long strips with a square cross section about 3/8-inch on a side. Wash them briefly under cold water and dry with a cloth. Put them into a pan about 10 inches in diameter with sides at least 4 inches high. Just cover with peanut oil.
• Place the pan over the highest heat. When the oil has exceeded 200 degrees, it will begin to bubble, first softly and then furiously, and by the time it reaches 350 degrees, the potatoes will be a deep golden brown and ready to eat. (Make sure the temperature never exceeds 370 degrees.)
• Taste one or two. Drain and blot with paper towels. Salt the frites just before serving. Eat with strong Dijon mustard.

Steps:

• Fill a large, high-walled skillet with canola oil to a depth of about ½ inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).
• Peel the potato and cut into ½-inch (1-cm) batons. Dry the potato thoroughly with paper towels.
• Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.
• Increase the oil temperature to 375°F (190˚C).
• Return the fries to the hot oil and fry until golden brown and crispy, 3-5 minutes.
• Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.
• Serve immediately.
• Enjoy!

Steps:

• Place potatoes in a large bowl of cold water. Change the water repeatedly to remove the potato starch until the water remains clear. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature in a bowl covered with cold water. Drain before cooking.) Dry the potatoes well in a lettuce spinner and with a clean bath towel.
• Line two large baking sheets with paper towels. Heat oil to 350 degrees in a wok or large pot. Fry potatoes in small batches without crowding until completely cooked, but barely colored, turning occasionally. Transfer to the prepared sheets in a single layer using a slotted spoon. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature.)
• Preheat oven to 200 degrees. Line another baking sheet with paper towels. Reheat oil to 350 degrees. Fry potatoes again in small batches until crisp and golden brown, turning occasionally. Transfer cooked potatoes to the prepared sheet using a slotted spoon, and keep them warm in the oven while cooking the remaining potatoes. Sprinkle with salt, and serve immediately.

Steps:

• Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes.
• Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer.
• Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.

Steps:

• Preheat oven to 200 degrees.
• In a large dutch oven heat oil to 320 degrees.
• Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length.
• Place in a large bowl of cold water as you're slicing.
• Drain potatoes thoroughly, removing any excess water.
• When oil reaches 320 degrees, submerge the potatoes in the oil.
• Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
• Remove from oil, drain, and cool to room temperature.
• Increase the temperature of the oil to 375 degrees.
• Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
• Remove and drain on roasting rack.
• Season with kosher salt.
• Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried.