Servings: 6 to 12
One pot, one cooking session, no blanching, no double frying, no electric deep-fat fryer, no thermometer. Best of all, you end up with fries with a moist, creamy interior, an intense potato flavor, and a perfectly crisp, golden, non-oily exterior that sends all of us into ecstasy.
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Complete disaster. I followed the instructions to the letter. The russet potatoes started to disintegrate in the oil after about 10 minutes of frying and I ended up with something that resembled hash browns in size. After 17 minutes, the potatoes had cooked but not begun to brown. After 30 minutes, they had begun to brown but there was no crispness. Since my sous vide flank steak was getting cold I went ahead and served it without the potatoes, and then removed the potatoes from the oil and transferred them to the cast iron skillet in which I seared the steak. I managed to crisp them up a bit but by this time they were thoroughly saturated with oil and quite unpalatable. We ended up throwing them out, wasting three pounds of potatoes, almost three cups of peanut oil out of the three quarts I used, and all of the effort of cutting, soaking, draining, drying, frying, and cleaning up the not insignificant mess it made. It would have been a lot easier and less messy to double fry them the traditional way. This turned out so badly that I’m not even going to try it again to see if I can improve my results.
These turn out great every time I make them
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