The ideal recipe for french fries has finally been found! Invented by the renowned Kenji López-Alt of The Food Lab, these hot chips maintain their crispiness even after cooling down. Not even the most upscale bistros often serve fries this excellent!
When you make homemade fries from scratch, there’s nothing more disheartening than seeing them lose their crunchiness right before you serve them. This is the result of the conventional method of preparing handmade fries, which involves soaking them in water and then frying them twice.
I finally found the recipe for the best handmade french fries with the aid of Chef JB and the incredibly detailed study on the subject found in Kenji López-Alt’s The Food Lab. It took me years, but it was worth it. Puffy on the inside and crunchier on the outside; the crunchiness lasts far longer than the time it takes to devour the fries and, example, a large juicy cheeseburger. This french fry is perfect!
You will need 1 kilogram or 2 pounds (or 3 to 4 pounds) of floury potatoes (Note 1: Sebago or dirt potatoes, also known as brushed potatoes in Australia, russet or Idaho potatoes in the United States, or Maris Piper or King Edward potatoes in the United Kingdom).
**Note** 2 tablespoons of white vinegar
3/4 teaspoon of cooking salt or kosher salt
Canola or vegetable oil, one quart or one liter
Seasoning (Option:) ▢Sea salt flakes or table salt
Seasoning for shaker fries, rosemary salt, and nori salt (coming soon)
Instructions
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
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