TRIPLE COOKED FRIES RECIPE
Yield makes a lot of fries
Number Of Ingredients 3
Steps:
- Place the fries into a bowl of running water for 5 minutes to wash the starch off.
- Put the potatoes in a large saucepan and fill with cold tap water until potatoes are covered. Place the pan on medium heat and simmer until the potatoes are almost falling apart, about 20 minutes.
- Carefully remove the fires and place them on a cooling rack to dry out. Place the rack in the freezer to remove the moisture.
- Heat a deep pan no more than half filled with oil to 265F. Fry the fries in small batches until a light crust forms (about 5 minutes). Remove from the oil and drain on paper towels.
- Put the potatoes on a cooling rack and freeze again for an hour to remove even more moisture.
- Heat the oil to 350°F and fry the fries until golden (about 7 minutes). Drain and sprinkle with sea salt. Enjoy hot.
TRIPLE COOKED FRIES
Steps:
- Peel the potatoes
- Cut the sides and edges off the potato to square-ish and cut them into sticks. They should be about 2cm x 2cm x 6cm. About ¾ inch x ¾ inch x 2⅓ inch.
- Put in a bowl under running water to rinse off surface starch,
- Fill a pot of water and simmer the potatoes to the point where they almost fall apart. The water mustn't be at a rolling boil. It usually takes 20 to 30 minutes, depending on the potato.
- Carefully remove them from the water, place them on a wire rack and let them air dry for 15minutes.
- When they are dry, place the rack in the freezer for one hour to dry them further.
- Pour oil into a pot or a deep fryer and heat to 130°C/250°F.
- Fry the potatoes until they are a bit puffy and slightly colored. It takes from 5 to 10 minutes.
- Remove them from the oil and let them drip off on paper towels.
- Place on the wire rack and let them cool in the freezer for about one hour.
- If you want to save them for another day, you can keep them in the fridge for three days, or you can place them in a zip lock bag and freeze them, and they are good for three months.
- Heat the oil to 190°C/375°F. Fry the potatoes until they are golden and super crunchy. It can take up to about 4-10 minutes.
- Season with salt and serve immediately.
Nutrition Facts : Calories 248 kcal, Carbohydrate 24 g, Protein 5 g, Fat 15 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 5 g, ServingSize 1 serving
TRIPLE COOKED FRIES
Okay, so we all love chips once in a while, right? Welcome to our ultimate Triple Cooked Fries recipe using light and fluffy Welsh Maris Piper Potatoes. We've all heard about the infamous superiority of the 'triple cooked chip', so why not take the plunge and find out what all the fuss is about with this delicious recipe made exclusively for us by food blogger Avant Garde Vegan.
Time 1h15m
Yield 6
Number Of Ingredients 2
Steps:
- Peel the potatoes and cut into chunks approx. 5cm long and 1/2cm wide.
- Once prepped, pop the sliced potatoes into a colander and rinse under cold water until the water runs clear, removing some of the starch.
- Add the fries to a large saucepan filled with cold water and bring to a gentle simmer. Cook the slices for approximately 5 minutes, or until they are soft to touch, but not cooked all the way through.
- Drain the saucepan and transfer the fries to a bowl. Pop the fries into the fridge for at least 30 minutes. You will want the fries to be dry and cold.
- Pre-heat your deep fat fryer to 130°C.
- Fry the potatoes in batches for approximately 5-6 minutes, until they gain a 'crust', but there is no colouration. Remove the chips and place on a baking tray. Pop the tray back in the fridge for another 30 minutes.
- Turn the deep fat fryer up to 180°C.
- Deep-fry the fries in batches for a second time, this time for 3-4 minutes until the fries are crisp and golden. Take care to not overcrowd the fryer, as this will reduce the temperature of the oil.
- Remove the fries and place on kitchen towel to absorb any excess oil from the cooking process.
- Pop the chips in a bowl and sprinkle with a good pinch of Welsh sea salt to serve.
TRIPLE-COOKED FRIES
Steps:
- Cut the potatoes into strips approximately 1/2 to 3/4 inch wide and 1/2 inch thick. As you cut them, submerge them in a bowl filled with cold water to prevent oxidizing (turning color).
- Fill a stockpot with cold water, add a little salt, and bring to a boil over medium-high heat. Lift the potatoes from the cold water with a slotted spoon and cook in the boiling water until fork-tender, 10 to 12 minutes. Lift the potatoes from the water and spread out on a paper towel-lined baking sheet. Pat the potatoes dry, replace the original layer of paper towels with dry paper towels, and refrigerate for at least 15 minutes.
- Meanwhile, in a deep, heavy pot or deep-fat fryer, bring the fat to a temperature of 275°F over medium-high heat.
- Working in batches, fry the chilled potatoes for 3 to 5 minutes before lifting them from the hot oil with a slotted metal spoon and spreading on the baking sheet (no paper towels this time!). Let the oil regain its heat between batches. Chill the potatoes again for about 15 minutes.
- While the potatoes chill, raise the heat under the fat or adjust the thermostat on the fryer and heat the fat to 375°F.
- Fry the chilled potatoes again until golden brown and crispy, 4 to 5 minutes, working in batches and letting the fat regain its heat between each one. Use tongs or extra-long chopsticks to break the potatoes apart, if necessary, and turn them in the fat so that they brown evenly.
- With a slotted spoon, transfer the fries to a shallow bowl. Add the parsley and toss to mix. Season with salt and serve warm.
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