The Crispiest French Fries (Potato Chips)

​Ones can have an endless philosophical debate whether French fries (potato chips) should be crispy or have fluffy texture. How can something so simple be so difficult to choose? So “why not both?” This answer come to me a few year ago when I experiment with Heston Blumenthal’s triple cook potatoes fries. The result was one of the most addicting French fries that has fluffy texture on the inside and crispy on the outside. While this recipe may be somewhat tedious, the result is worth all the hard work. What is better than a pint of beer and fresh of the fryer French fries!

The Crispiest French Fries (Potato Chips) ​

Ingredients

Total Time: 30 minutes
Course: Appetizer
​Serving: 2

2 large potatoes ( russet, white, or yellow)
Oil for frying 
1 tablespoons of salt

​Optional Condiments
Japanese mayonnaise
Japanese seven spices (Shichimi Togarashi)


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​How to make it?

1. Wash the potatoes well and peel the skin
2. Cut the potatoes into long strips with the widths of 1.5 x 1.5 cm
3. Heat up water in a medium pot and add salt to the water.
4. Add the potatoes to the pot and boil for 7-8 minutes ( the potatoes should almost fall apart when ready)
5. Drain the water and set aside. For maximum effect, let the potato cools and dries up a little before frying.
6. Heat up the oil over medium heat (120 C or 250 F, if you have thermometer)
7. Fry until the potatoes turn light yellows, then remove the potatoes from the oil. 
8. Increase the heat to medium high (160 C or 320 F)
9. Add the potatoes back and fries until the potatoes is golden yellow.
10. Removed from the oil and place on the paper towel to absorb excess oil
11. Lightly salt and served with Shichimi Togarashi and Mayonnaise

~Gus