The world's best french fries, there is no substitute!
Prep Time10 minutesmins
Cook Time15 minutesmins
Chilling2 hourshrs15 minutesmins
Total Time2 hourshrs40 minutesmins
Course: Breakfast, Dinner, Lunch
Cuisine: Alle
Keyword: french fries, heston blumenthal, triple cooked chips
Servings: 4portions
Calories: 248kcal
Author: Heston Blumenthal
Ingredients
4baking potatosUS: russet UK: maris piper
2literoil with high smoke point
fine salt
Instructions
Peel the potatoes
Cut the sides and edges off the potato to square-ish and cut them into sticks. They should be about 2cm x 2cm x 6cm. About ¾ inch x ¾ inch x 2⅓ inch.
Put in a bowl under running water to rinse off surface starch,
Fill a pot of water and simmer the potatoes to the point where they almost fall apart. The water mustn't be at a rolling boil. It usually takes 20 to 30 minutes, depending on the potato.
Carefully remove them from the water, place them on a wire rack and let them air dry for 15minutes.
When they are dry, place the rack in the freezer for one hour to dry them further.
Pour oil into a pot or a deep fryer and heat to 130°C/250°F.
Fry the potatoes until they are a bit puffy and slightly colored. It takes from 5 to 10 minutes.
Remove them from the oil and let them drip off on paper towels.
Place on the wire rack and let them cool in the freezer for about one hour.
If you want to save them for another day, you can keep them in the fridge for three days, or you can place them in a zip lock bag and freeze them, and they are good for three months.
Heat the oil to 190°C/375°F. Fry the potatoes until they are golden and super crunchy. It can take up to about 4-10 minutes.