How do you define the ‘perfect’ fries? Super crunchy on the outside but soft on the inside. Although this dish looks simple to make and ordinary fries can be done within 40 minutes, the best fries are made in 3 days.
Day 1- The potatoes are cut by hand. Next, the excess starch is removed by sinking the potatoes in a cold water bath, followed by a brine of glucose, salt, baking soda and water. This is done in a Combi oven and can take up to 1 hour and 45 minutes. The cuts are then removed one at a time from the 194°F heat and dried on a wire rack, before placing them in a walk-in cooler to air-dry overnight.
Day 2- The potatoes are fried in a grape seed and canola oil blend for 68.5 minutes at 266°F. Once removed from the oil, the fries are yet again dried and drained on a wire rack before entering the freezer; first until the fries are frozen solid, then chamber sealed in a vacuum bag.
Day 3- The fries are placed directly from the freezer into the 375°F fryer for two and a half minutes to build as much as crust as possible. Finally, before serving, just a pinch of coarse salt is sprinkled over the fries. And there you have it- The perfect fries.