French Fries

Cut potato to finger width sizes. Wash off starch, then soak 30min.

Cook in boiling water for 10min until potato almost breaking apart. You don’t have to be so exact with the percentages, add a few tablespoons of vinegar and salt to season.

Pat dry, optionally lightly crush potatoes with your hands to create rough edges, and leave in fridge overnight.

Fry 300°C 5min. Looking for a golden yellow color without browning and overcooking. Once chilled, freeze in fridge overnight or until needed. Tip: oil temp significantly reduces when you add a batch of fries, tune it up to 400ºF to compensate for the temp drop.