Coast Cooking

Coast Cooking: Make a perfect batch of French fries

What could be as simple as making French fries? Well, if you are going to do them right, not taking any short cuts, then it does take several steps.

 The technique is in fact Belgian, not French.

There are three steps to take. The first is to put the cut potatoes into an ice bath, which helps remove the starch and for some reason cold fries cook better than room temperature fries. 

Second is to cook the fries through at a low temp, then after a brief respite, they are cooked again at a higher temp to crisp them up.

 That’s it, pretty simple, but a bit more complicated than adding frozen, pre-cut fries to hot oil.


Idaho potatoes

Good quality oil

Ice bath  


Cut the potatoes into even sizes, then place in the ice bath for at least 30 minutes. Remove and dry thoroughly. Heat a deep fryer, filled no more than half, with clean oil to 280 f. Fry the dry potatoes in small batches for 6 to 8 minutes. Remove, drain, and let rest for 15 minutes. Heat the oil to 375 f and fry, again in small batches, for 2-3 minutes, or until crisp and brown. Remove, drain, salt, and serve at once.