perfect french fries my way

1. 1

   well wash potatoes and bring then whole to a pan with salted boiling water.

2. 2

   cook potatoes until they are cooked but still firm.

3. 3

   DO NOT overcook than as you do for mashing.

4. 4

   drain potatoes and leave then in a ice bath for 20 minutes.

5. 5

   pat dry and leave potatoes to the fridge overnight.

6. 6

   remove potatoes from the fridge and cut then like battons.

7. 7

   I think it's much better leave skin on but at this stage you can peel the potatoes.

8. 8

   heat the oil in the pan until 375oF (180oC) if you have a thermometer.

9. 9

   If you don't, you can test oil temperature by adding a mathstick to the pan.

10. 10

    when the mathstick fire up, oil will be hot enough!

11. 11

    deep fry the potatoes until it's golden.

12. 12

    you may fry then in batches.

13. 13

    in the last batch, when the potatoes are almost ready add the 3 whole garlic cloves.

14. 14

    at the last minute, add rosemary.

15. 15

    then it's done!

16. 16

    just add little salt (I like to use maldon or fleur de sel) and pepper and devour.

17. 17

    this method is great, because you can have perfect french fries, soft inside and crisp outside, without blanch then in oil before deep fry then.

* Per serving · 4 servings · Values may vary.

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