THE new way of making fries

[Subrosa]

Sounds great ! And in the spirit of great potatoes, let me add 2 things. First off, try frying them in either duck or goose fat. Even frying the regular way, the crispiness is incredible. And second, if you want to cook the best mashed potatoes you ever ate, try sous vide. You put all the ingredients together in a vacuum seal bag and cook them in a hot water bath. Because the water never touches the potatoes, you're not washing away a lot of flavor.

[Orchidtinkerer]

what my secret recipe is in a book now??

just joking, that is how I first learnt how some restaurants do it. Generally the top restaurants would soak the fries in cold water first, then fry at 100 degrees, then fry at 140 and a final fry.

At home it makes sense to soak and boil at the same time.

Then fry - it creates a soft inner and crunchy outer.

[Mr.Fakename]

Originally Posted by Subrosa

And second, if you want to cook the best mashed potatoes you ever ate, try sous vide. You put all the ingredients together in a vacuum seal bag and cook them in a hot water bath. Because the water never touches the potatoes, you're not washing away a lot of flavor.

Sous vide is a smart idea!
It reminds me of someone who cooks their meat wrapped in cling film, inside a seal-able kitchen bag, inside the dish washer.

Originally Posted by Orchidtinkerer

what my secret recipe is in a book now??

According to a quick Google research, your recipe has been out since at least 2010. Better call your lawyer

Originally Posted by Paphluvr

How long do they stay in the the water: 1) until it comes to a boil, 2) as long as it takes to skim the impurities, or 3) is it a timed thing?

The book says to take them out as soon as it boils.

I guess you just want them slightly undercooked, or water is going to turn them into purée and they'll never fry properly.

Potato cultivar plays a huge role too. 'Bintje' is the way to go here!

[Fuerte Rav]

it's similar to how I cook my roast potatoes: parboil, drain and into hot fat (pref. dripping) in the oven.

I have an aversion to hot fat on the hob after a nasty incident so I invested in a Hot Air Fryer (Tefal ActiFry) which does a pretty decent job of fries using just a small amount of oil.

Camille's descriptions really got me drooling, I was introduced to mayo with fries in Amsterdam many, many years ago (35 years ago perhaps) and it's still my preferred condiment.