twice fried method for FF/Pomme Frites
Can anyone describe the "twice fried" method for making french fries? I make them whenever I serve duck confit (tonight), but they always take so long. I cut the potatoes small, and I get the oil (duck fat, oh yeah) as close to 350 as I can, but it still seems like I am frying forever. (I know, the water content of the potato makes a difference as well, and I try to make good decisions with the limited varieties available to me(.
4-5 large russet potatoes
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.
You can set them aside for as long as you need to; on the counter on paper towels would be fine, as would on a rack over a baking sheet. Whatever works.
The only other prep he mentions is to start the potatoes in the cooler oil and then raise the temp of the oil without removing the potatoes in between. But since one is usually cooking the fries in batches, that method really isn't as efficient. At least, that's what he says. I've never tried it the second way, only the first.
I would lay them out on a cut -up paper bag which you've put on a baking sheet. I find that when I put them on a paper towel they tend to really stick on the paper. A real pain to have to try to remove them plus they break apart then as well. The paper bag absorbs the oil, but they don't stick to it.