There are many methods for making fries, but most are fairly complex. To achieve the desired result—fries with perfect color, a crispy exterior that’s enjoyable to bite into, and a soft interior that melts in your mouth—you don’t have to work too hard.
Ruth Oliver reveals that the simplest method is the double-frying technique in deep oil. What does this mean? First, fry them for about ten minutes over medium heat (this step can be done ahead of time, even a few hours before serving), and then, at the moment of truth, fry them again at high heat, just like the fry experts in the Netherlands.
Ultimate Fries Recipe
By: Ruth Oliver, Walla! Food
Total time: 10 minutes; Easy to prepare; Serves 3
Ingredients4 Desiree potatoes (those with red skin, as they contain less moisture)
Deep-frying oil
Preparation Method
1. Cutting: Peel the potatoes and cut them into evenly sized fingers. First, slice them lengthwise into 1 cm thick slices, then cut the slices into 1 cm wide fingers (i.e., 1 cm cubes).
2. Ice Water Soak: After cutting, soak the potatoes in ice water for 20 minutes. Drain and thoroughly dry them with a dry kitchen towel (until completely dry).
3. First Frying: This step can be done some time before serving. Heat deep-frying oil to medium heat (160°C), and add the potato fingers. Fry for about 10 minutes until the fries are softened but not golden. Remove from the oil, drain, and set aside to cool.
4. Second Frying: Before serving, heat the oil to high heat (180°C). Add the fries and fry for 7-8 minutes (or until perfectly golden). Remove from the oil and place on paper towels, sprinkle with coarse salt, and serve immediately.
Tip: It is recommended not to fry too large a batch of fries at once to avoid lowering the oil temperature.
Ruth Oliver, in collaboration with Olive Tree Oil