食材
4 項調整用量
—Russet potatoes
Cooking water
2400gwater
24grice vinegar (1%)
24gsalt (1%)
步驟
01
Cut potato to finger width sizes. Wash off starch, then soak 30 minutes.
02
Cook in boiling water for 10 minutes until potato is almost breaking apart. You don’t have to be so exact with the percentages, add a few tablespoons of vinegar and salt to season.
03
Pat dry, optionally lightly crush potatoes with your hands to create rough edges, and leave in fridge overnight.
04
Fry 300°C 5 minutes. Looking for a golden yellow color without browning and overcooking. Once chilled, freeze overnight or until needed.
05
Fry 400°F until golden brown. Tip: oil temp significantly reduces when you add a batch of fries, tune it up to 400ºF to compensate for the temp drop.
