Bistro Pommes Frites (Bistro French Fries)
The secret to the stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor.
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Credit: Landon Nordeman
3 cups canola oil
4 large russet potatoes, cut
lengthwise into 1⁄4"-thick batons
Kosher salt, to taste
1. Heat duck fat and oil in a 6-qt. dutch oven over medium-high heat until a deep-fry thermometer reads 325°. Working in small batches, add potatoes and cook, turning occasionally and maintaining a temperature of 300° (the temperature will drop when you add the potatoes), until pale and tender, 5–6 minutes. Using a slotted spoon, transfer fries to a wire rack set over a baking sheet. Remove pot from heat and refrigerate fries for
1 hour.
2. Return oil to medium-high heat until a deep-fry thermometer reads 400°. Working in small batches, add chilled fries to oil and cook, turning occasionally and maintaining a temperature of 375°, until golden brown and crisp, 1–2 minutes. Using a slotted spoon, transfer fries to a rack set over a baking sheet; season with salt. Serve hot.
SERVES 4
 Recipe - Saveur.com){kind=link}
The author did not mention what to do with the potatoes after peeling them.
One big mistake would be to, let the cut potatoes soak in water as many American recipes call for
Wash the potatoes after you peel them. After you cut them don't let them touch water again. The starch left on the cut potatoes will give you crispier fries. (Only the Belgians like me know that.)
Alas no Binjes in the US but we have one of the best potatoes for fries: Kennebec also known as Maine potatoes. As good as Binjes any day. Your supermarket probably will not carry them. But a wholesaler will.
Don Coulon
The author did not mention what to do with the potatoes after peeling them.
One big mistake would be to, let the cut potatoes soak in water as many American recipes call for
Wash the potatoes after you peel them. After you cut them don't let them touch water again. The starch left on the cut potatoes will give you crispier fries. (Only the Belgians like me know that.)
Alas no Binjes in the US but we have one of the best potatoes for fries: Kennebec also known as Maine potatoes. As good as Binjes any day. Your supermarket probably will not carry them. But a wholesaler will.
Don Coulon Rating: