Serves 4 to 6
French fries are probably one of the last food you think of when using the Sous Vide method. While you still need to actually fry the potatoes, a precooking using Sous Vide combined with frying results in light fluffy fry with a crisp exterior. The fries can be cooked in the water bath in advanced and can even be frozen and stored for future use. A helpful tip, try to not have too much overlap on the fries when you place them in the bag. They should sit in a single layer as much as possible.Ingredients
5 large russet potatoes
1 cup water
1 tbsp salt
½ tsp sugar
½ tsp baking soda
Peanut oil for fryingDirections
- Preheat the water bath to 194°F.
- In container with a pour spout, stir together the water, salt, sugar and baking soda unit all solids dissolve and have created a brine.
- Peel the potatoes and slice into half inch batons and store in cold water as you go.
- Place the potatoes in multiple bags making sure that they have room to sit in a single layer.
- Pour the brine into each bag with the potatoes and seal the bag or use the water displacement method.
- Place bags into the water bath and cook for 15 minutes.
- Remove the potatoes from the bags and place on a paper towel lined baking sheet. Pat dry the potatoes making sure they are completely dry.
- Pour oil into a large skillet or dutch oven making sure there is room for the oil to rise up as you place the potatoes in it and that it does not bubble up over the edges when frying. There should be enough oil not to allow the temperature to drop too much when the potatoes are added.
- Heat up the oil to 266°F. Add the potatoes in small batches and cook for about 5 minutes or when they float on top of the oil and develop a loose blister like exterior. Remove the fries from the oil and drain on a paper towel on a large baking sheet.
- Heat up the oil to 374°F. Again in small batches add the fries to the oil and cook for about 2 minutes or until the surface appears golden brown. Remove from oil and place in a serving bowl.
- Season to taste with salt and serve.