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cooking · side dish

Perfect French Fries

From a video by Fallow · 1 min watch

Crispy French fries made with high-starch potatoes, par-boiled with baking soda, double-fried in oil with duck fat, and finished with molden.

side dishFrench
Perfect French Fries
Source video — Fallow on YouTube
From the creator
Fallow
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Watch the full video on YouTube ↗
Total time
~2 hoursEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~25 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~4 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: medium

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 4 servings
  • high-starch low-water potato, peeled, ends and sides trimmed, cut lengthways into uniform 1 cm thick fries
  • baking soda
  • salt
  • duck fat
  • frying oil
  • molden

Preparation

  1. Step 1
    Peel the potatoes, trim the ends and sides, and cut lengthways into uniform fries roughly 1 cm thick.
  2. Step 2
    Soak the cut fries in cold water, washing them a few times until the water runs perfectly clear to remove excess starch.
  3. Step 3
    Bring a pot of water to the boil, add baking soda and salt.
  4. Step 4
    Add the fries and boil until just tender so they break without snapping.
  5. Step 5
    Drain the fries lightly to retain some potato starch for a crispy layer.
  6. Step 6
    Place the drained fries into the fridge or freezer to completely cool.
  7. Step 7
    Heat oil in a pot (add duck fat for flavor) to around 140°C and par-fry the fries, stirring constantly for ruffled edges.
  8. Step 8
    Remove the fries and lay them on a tray, then freeze or chill again.
  9. Step 9
    Heat the oil to 190°C and fry the fries until golden and crispy.
  10. Step 10
    Finish with a sprinkle of molden for extra crunch.

Notes