Cooking Under Pressure Two Step French Fries Recipes

Steps:

• 1. PREP/PREPARE
• 2. The two steps do not have to be performed one-after-the-other. You can pressure cook the fries several hours before using them. Simply take them from the pressure cooker, allow them to cool, and then put them in a sealed container in the fridge. Easy/Peasy.
• 3. To make this recipe, you will need a pressure cooker, and an air fryer. If you do not have an air fryer, no worries. Use your oven, just set the temps about 10 degrees higher.
• 4. Peels On or Off I prefer to leave the peels on my fries; however, if you choose to peel them, it will not impact the outcome of this recipe.
• 5. I think that the hot sauce really gives these fries a nice bit of tang. If you choose to leave it out, then after you toss the fries in the butter, sprinkle with a bit of salt, pepper, or other favorite spice.
• 6. Using salt, and vinegar in the pressure-cooking phase of this recipe helps to modify the starches on the outside of the taters, and aids in making them crispy.
• 7. Gather your ingredients (mise en place).
• 8. Cut the taters into 1/2-inch (1.25cm) sticks.
• 9. I tried several different thicknesses. If you cut them thinner, they will fall apart during the pressure-cooking phase of this recipe; make them thicker, and they will not get that nice creamy interior.
• 10. Add a rack to your pressure cooker, and fill with water to just below the wires, then add the salt and vinegar.
• 11. Add the taters to your steamer basket, and place on top of the rack.
• 12. Seal the unit, set the pressure to medium, and pressure cook the fries for 2 minutes.
• 13. As soon as the 2 minutes are up, quick release the steam (be careful), and remove the fries.
• 14. Toss them in the butter and hot sauce.
• 15. Add to the basket of your air fryer, set the temperature to 375f (190), and cook for 10 minutes.
• 16. After 5 minutes give the basket a shake or two.
• 17. After the 10 minutes are up, set the temperature to 400f (205f), and cook for 5 minutes.
• 18. After the 5 minutes, open the fryer, and check for crispiness. Continue to cook in 5-minutes intervals, until you get nice crispy fries. Mine cooked at 400f (205c) for 15 minutes, until I got what I wanted.
• 19. PLATE/PRESENT
• 20. Serve while nice and hot with some dipping sauce or just eat them plain. Enjoy
• 21. Keep the faith, and keep cooking.

Steps:

• Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
• Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
• Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
• Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
• Raise heat of oil to 350 degrees F.
• Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

Steps:

• Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
• Dry the potato strips thoroughly, this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. Cook for 3 minutes until they are soft but not browned. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
• Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.