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Sautee them then turn up the heat to sear the outside then stick them in an over at 425° for about 20-25 minutes.
Actually I've done that and they are delish. What I do is chop 'em up however I want (I always leave the peals on) toss them in extra virgin olive oil (love that stuff) with salt and fresh rosemary and bake them until they are all carmelized nicely. Yummm
Quote:
Originally Posted by Dogmama50
The video left out one step. Soak, blanche, FREEZE and then fry.
Yes...I forgot about the freezing angle. I learned about that on my externship by the sous chef who was teaching me. And I remember his fries always came out perfectly.
What I want to do is make sweet potato fries tossed w/ truffle oil. OMG another restaurant I worked at did this and they are soooooo good. I wonder how much truffle oil costs. My first guess would be: a LOT lol
If it's prohibitive I'll try another flavored oil. Probably still get good results. But there is something special about truffle oil to be sure.
If you have a TJMaxx or Marshalls in your area they sometimes sell truffle oil in the little food section in the back, much less expensive than places like Whole foods. If you spring for the truffle oil then microplane some good parmesan cheese on top too.
I made them tonight using the combo of peanut oil and canola. I tried the salt and had the oil between 375 and 400. They still were not really crispy and I think I figured out why (maybe?) I did them in batches of course, I put them in the overn at 200 degrees while i did the rest, plus the okra and fish. When they went into the overn they were fine, when they came out they were a little limp. I think the idea of finishing them in a hot oven would be better. I will try that next time.
I learned this from my MIL many years ago. Cut your potatoes and rinse with cold water. Drain excess water and then dust your potatoes with a little flour. The flour coats the potato and provides a lite crust. The more flour, the more crust. Put the udsted potaotes in hot oil. I grew up on a farm and married a farmer. I have fried probably a million potatoes. The kind of oil really does not matter. What is important is temperature. The oil needs to be hot when the potato goes in. i have found that using an electric skillet produces the best fries, other than a deep frier. Heat is more consistent with an electric skillet than with a fryig pan.
I learned this from my MIL many years ago. Cut your potatoes and rinse with cold water. Drain excess water and then dust your potatoes with a little flour. The flour coats the potato and provides a lite crust. The more flour, the more crust. Put the udsted potaotes in hot oil. I grew up on a farm and married a farmer. I have fried probably a million potatoes. The kind of oil really does not matter. What is important is temperature. The oil needs to be hot when the potato goes in. i have found that using an electric skillet produces the best fries, other than a deep frier. Heat is more consistent with an electric skillet than with a fryig pan.
thanks, that makes good sense, I will give it a try next time.
Ok so after reading all these great suggestions and gleaning info off the Internet I've come to the conclusions:
Peel, Cut-the thinner the better, Soak in brine until they start to sink, drain on paper towels,Blanch fry at 325 until just semi cooked about two minutes, drain on butcher paper, cool for two-three minutes, dust VERY lightly in a coating of flour, freeze, Final fry at 350-375 in food grade beef tallow.
Or just go get some twice cooked fries at In and Out.
Haven't tried the top conclusion but I'm sure it would be fantastic but to damn time expensive for french fried potatoes. Well unless I was cooking for a bunch of sailors on an Aircraft Carrier.
I've come to the conclusion that somethings just are not worth the effort or time to do at home because of economies of scale. Perfect french fries are one of them.
I have seen on TV that many restaurants cook fries in 2 steps. They fry them once, rest them, and then cook them again just to crisp them before serving.
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