Belgian Frites

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the cut potatoes thoroughly under cold water until the water runs clear.

   Ca. 2 min.

   Kokkens note: Rinsing removes excess starch, which helps achieve a crispier fry.

2. 2

   Place the rinsed potatoes in a large bowl and cover them with fresh cold water. Let them soak for at least 15 minutes, or up to several hours.

   Ca. 15 min.

   Kokkens note: Soaking further reduces starch and helps prevent the fries from sticking together.

3. 3

   Drain the potatoes completely and pat them very dry with a clean kitchen towel. This is a crucial step for crispiness.

   Ca. 3 min.

   Kokkens note: Any remaining water can cause the oil to splatter dangerously.

4. 4

   Heat the vegetable oil in a large heavy-bottomed pot or deep fryer to 140°C (285°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to accurately gauge the oil temperature.

5. 5

   Carefully add a single layer of potatoes to the hot oil. Do not overcrowd the pot; fry in batches if necessary.

   Kokkens note: Overcrowding lowers the oil temperature and results in soggy fries.

6. 6

   Fry the potatoes for 6-8 minutes, or until they are soft and slightly pale, but not browned.

   Ca. 7 min.

   Kokkens note: This first fry cooks the potatoes through and creates the fluffy interior.

7. 7

   Remove the potatoes from the oil with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain. Allow them to cool slightly.

   Ca. 3 min.

   Kokkens note: Letting them cool slightly before the second fry helps create a crispier exterior.

8. 8

   Increase the oil temperature to 180°C (350°F).

   Ca. 2 min.

9. 9

   Return the par-fried potatoes to the hot oil, again in small batches.

10. 10

    Fry for another 3-5 minutes, or until they are golden brown and crispy.

    Ca. 4 min.

    Kokkens note: Watch them closely to prevent burning.

11. 11

    Remove the frites from the oil and place them on a clean wire rack or paper towel-lined plate to drain any excess oil.

    Ca. 1 min.

12. 12

    Season immediately with salt to taste and serve hot.

    Ca. 1 min.

    Kokkens note: Salt adheres best when the fries are still hot.