Triple-Cooked French Fries
Yield:
4
- 6
Servings
First there were French fries. Incredible stuff. Then some Parisian multi-Michelin-star bigwig in a tall toque came up with double-cooked French fries. The world reeled. Now I bring you triple-cooked French fries. Sure, they said it couldn’t be done, but here we are. Simply the finest fries known to man and something your kids will tell their friends about at school. Oh, and before you ask, quadruple-cooked French fries are just too cooked. Doesn’t work.
- In a medium pot, cover the potatoes with cold, heavily salted water. Bring to a simmer and cook until the potatoes are tender, 5–8 minutes. Remove from the water and drain, then arrange on a baking sheet lined with parchment paper and place in the freezer (this will remove a lot of the moisture from the potatoes). Freeze the potatoes for 1–2 hours.
- In a deep fryer or heavy-bottomed pot, heat the oil to 275°F. Fry the potatoes from frozen in batches until lightly golden and slightly puffed, 5–8 minutes. Remove from the oil and drain, then freeze again. Once they have frozen through completely, they can be stored in an airtight container in the freezer for up to 1 month.
- For the final fry, heat the oil to 375°F and fry until dark golden brown, 5–7 minutes. When the fries are almost done, in the last minute of frying, throw in the rosemary sprigs. Transfer the fries and rosemary directly to a bowl lined with paper towel to absorb some of the oil, then season generously with salt and give it all a shake to remove the rosemary leaves from the stems. Serve with aioli, ketchup, or your desired condiment.