Thick cut potato's held in a malt vinegar pickle at room temp.... For 4 hours ...Pat dry and triple fry giving 15 minutes between each fry..If you have duck fat , or rendered beef fat ....it will add a little depth in flavor... I did one batch in duck fat with great results..however peanut oil will work great.. Fry for 2 minutes each time...after the final fry , salt with Fleur De Sel... It will taste like the most amazing "salt and vinegar" chip.. Serve with cranberry ketchup and a smile. I will have them on the spring menu, either on there own as bar snack or an accompaniment to a grade A-3 wagyu steak frites... . ....
2 comments:
I've recently befriended a local chef who offered me some duck fat. The first thing I thought to do was make fries with it. I like the salt-vinegar idea. I usually soak them in water with both those, but it sounds like you put the potato in pure vinegar.
We don't have a fryer so I don't know if we'll do a triple fry. We'll see how it goes tomorrow.
i did soak them in malt vingar, juniper, clove, coriander and garlic... i then save the pickleing liquid for the next batch as its flavor intensifys with age... soaking in just water is great for regular fries, but i wanted the flavor to penetrate the potato in this recipe...if you dont have a fryer a deep stock pot works great... and make sure when your done you filter the duck fat ..i've known chefs to have a gallon of fat last months.
Post a Comment