Balthazar French Fries Recipe 475

BALTHAZAR'S FRENCH FRIES

Steps:

• Peel potatoes, and cut into 4-by-1/4-inch matchsticks. Place in a large bowl, and add enough water to cover by 1 inch. Transfer to the refrigerator for 12 to 24 hours.
• Drain potatoes very well 20 minutes before frying. In a medium stockpot, heat oil over medium-high heat to 325 degrees. Working in batches, add the potatoes to the oil. Blanch for 3 minutes. Use a slotted spoon or a skimmer to transfer potatoes to a baking sheet. Allow the oil to return to 325 degrees between each batch.
• Heat the oil to 375 degrees. Working in batches, add the blanched potatoes to the oil, and cook until golden brown, about 3 1/2 minutes. Use a slotted spoon to transfer potatoes to a paper towel lined baking sheet to drain. Allow the oil to return to 375 degrees between each batch. Sprinkle with salt, and serve immediately.

CRISPY BAKED FRENCH FRIES - FRESH OR FROZEN

Steps:

• Start with a couple of medium russet potatoes (about one pound). That will make four servings. Preheat oven to 425° convection. If you don't have convection, you can use 450° or stay at 425°, and it will take a bit longer.
• Scrub the potatoes and if using russet potatoes, peel the potatoes. Cut your fries 1/4 to 3/8 inch thick. I suggest a mandoline, but a knife will do.
• Place in cold water in a large bowl and soak for 20 to 30 minutes.
• Drain, rinse the fries with cold water several times, place them on a paper towel and dry well.
• Dry the bowl, put fries back in, and stir with about a tablespoon of oil.
• Prepare a baking sheet with aluminum foil and a rack. Spray with PAM. Spread the fries on a prepared rack. Do not overlap, but they may touch a little. Give a light sprinkle of coarse salt.
• Bake until golden brown-about 30 minutes. Season again while still hot.

BALTHAZAR FRENCH FRIES RECIPE - (4.7/5)

Steps:

• Peel potatoes, and cut into 4-by-1/4-inch matchsticks. Place in a large bowl, and add enough water to cover by 1 inch. Transfer to the refrigerator for 12 to 24 hours. Drain potatoes very well 20 minutes before frying. In a medium stockpot, heat oil over medium-high heat to 325 degrees. Working in batches, add the potatoes to the oil. Blanch for 3 minutes. Use a slotted spoon or a skimmer to transfer potatoes to a baking sheet. Allow the oil to return to 325 degrees between each batch. Heat the oil to 375 degrees. Working in batches, add the blanched potatoes to the oil, and cook until golden brown, about 3 1/2 minutes. Use a slotted spoon to transfer potatoes to a paper towel lined baking sheet to drain. Allow the oil to return to 375 degrees between each batch. Sprinkle with salt, and serve immediately.

AUTHENTIC BELGIAN FRIES ( FRENCH FRIES )

Steps:

• you will need an open (no lid) deep fryer , if you only have the kind with filters and lids , just don't close them, the steam has to be able to leave very fast else you loose crunchiness.
• Peel your potatoes , and cut them lengthwise into discs of about 1/4 inch thick (they can be a bit thicker if you like that) . Then slice the discs lengthwise into fries of the same thickness.
• Make sure your sink is clean , and wash your fries in cold water . Drain the water , and wash them again in new clean water. Repeat this a few times until no starch comes off the potatoes and the water stays clear. Dry your fries well , so there is no more moisture on their sides.
• First cooking . Put the thermostat for your oil to approximately 320°F or 160°C , not higher . Put a small to medium amount of fries in the cooking basket ( you will have to do this multiple times , if you put in too much fries at once you will loose your temperature and your fries will turn out horrible) . Make sure all fries are under by shaking the basket . During cooking you can shake the basket a few times so you know they're not sticking together. Important: To check if the first cooking is done lift your basket out and pinch a fry if you can pinch all the way through they are done (if you do it fast you will certainly not burn your fingers ), they should still look pale and white , stay with your cooking for this , timing is important.(repeat until they are all done , and let your fat heat up to the appropriate temperature each time).
• Take out the fries , shake them and put them in a big bowl to cool off , once they are cooled to room temperature they are ok to start the second cooking . you can keep these at room temperature for hours until you are ready to serve the meal , in fact leaving them a bit will only make them better , just put a towel over the bowl , no need to put them in the fridge(where condensationwould coat them).
• Second cooking. Put the thermostat of your oil at approximately 370°F-374°F or 185°C-190°C , this is usually the highest setting , or just below that . Put a _small_ amount of the precooked fries in your basket . fry them while shaking the basket in the oil a few times during cooking , you can even take the basket out a few times to throw them in the air (not really needed , but supposed to be good tor making bubbles appear on them :) . They are ready when they are a rich golden brown in color . I put them in a deep plate with a paper towel at the bottom , and use a paper towel to quickly rub the excess fat off them before i serve(paper towel on top hand on paper towel , make a circular movement , take out towel). add a bit of fine salt , and serve. best with a T bone steak or sirloin *grinn* but as you know , fries go with just about anything :).
• A bit of added history : The French will be the first to say that "les frites" come from Belgium. And it being true that Belgians have made and perfected the stuff for years and years, the origin of deep frying potatoes in oil comes from a monastery in Spain.
• Smakelijk (bon appétit).
• EDIT:.
• Recently I found out that Bintje potatoes have become commonly available in the United States . These are without a doubt the best potatoes to use.

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

FRENCH FRIES

Steps:

• Peel the potatoes and cut into 1cm-thick batons. Put into a bowl of cold water and leave to soak for at least 2 hrs to remove the starch from the potatoes - this will help them crisp while frying.
• Drain the potatoes well and pat dry with kitchen paper. Fill a deep pan no more than a third full with oil and heat to 140C, or until a cube of bread dropped in browns in 60 seconds. Fry the French fries in batches for 6 mins per batch until golden straw-coloured, cooked through and lightly crisp. Drain well on kitchen paper.
• Turn the heat up until the oil reaches 180C, or a cube of bread browns in 30 seconds. Fry the French fries again for 2-3 mins per batch until lightly golden and really crisp. Drain on kitchen paper and immediately season with sea salt.