[Photograph: Vicky Wasik. Video: Natalie Holt]
Browse the science behind Burger king-style Fried potatoes here, and discover instructions on cutting perfectly formed Fried potatoes here.
- Yield: Serves 4
- Active time: 40 minutes
- Total time: one hour fifteen minutes (excluding optional overnight freeze)
- Rated: 5
- 2 pounds russet taters (900g about 4 large taters), peeled and reduce 1/4-inch by 1/4-inch fries (keep raw potato sticks submerged inside a bowl water after cutting)
- two tablespoons (30ml) distilled white-colored vinegar
- Kosher salt
- 2 quarts (1.9L) peanut oil
Place taters and vinegar inside a saucepan and add 2 quarts (1.9L) water and a pair of tablespoons (24g) salt. Provide a boil over high temperature. Boil for ten minutes. Taters ought to be fully tender, although not failing. Drain and spread on the paper towel–lined rimmed baking sheet. Let it dry for 5-10 minutes.
Meanwhile, heat oil inside a 5-quart Nederlander oven or large wok over high temperature to 400°F (204°C). Add one-third of fries to grease oil temperature should drop close to 360°F (182°C). Prepare for 50 seconds, agitating from time to time having a wire mesh spider, then remove to some second paper towel–lined rimmed baking sheet. Repeat with remaining taters (employed in 2 more batches), allowing oil to go back to 400°F after each addition. Allow taters to awesome to 70 degrees, about half an hour. Continue step three, or, for the best results, freeze taters a minimum of overnight or as much as 2 several weeks.
Return oil to 400°F over high temperature. Fry 1 / 2 of taters until crisp and lightweight golden brown, about 3 1/2 minutes, modifying heat to keep a temperature close to 360°F. Drain inside a bowl lined with sponges and season immediately with kosher salt. Cooked fries could be stored hot and crisp on the wire rack occur a sheet tray inside a 200°F (90°C) oven while second batch is cooked. Serve immediately.