European
France - Side Dishes
Frites Maison
Chef's Menu Description
Traditional double-cooked French bistro frites: hand-cut floury potatoes blanched in beef tallow or peanut oil until tender, then flash-fried until shatteringly crisp and salted with fleur de sel.
Ingredients
- • 1kg floury potatoes (such as Bintje or Maris Piper), cut into 8mm matchsticks
- • Beef tallow or peanut oil for deep frying
- • Fleur de sel or fine sea salt
Preparation Steps
1
Phase 1
Soak cut potato batons in cold water for 30 minutes to remove excess starch. Drain and dry completely in clean kitchen towels.
2
Phase 2
Heat oil to 150°C. Fry potatoes in batches for 5-6 minutes until soft and pale, without coloring. Drain on paper towels and cool completely.
3
Phase 3
Raise oil temperature to 190°C. Flash fry the blanched frites for 2-3 minutes until deep golden-brown and ultra crispy.
4
Phase 4
Transfer immediately to a bowl, toss vigorously with fleur de sel, and serve piping hot.