French Fries, Cacio É Pepe Recipe

Time1h

Serves4

Make French Fries, Cacio É Pepe Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Peeling and Cutting
Peel the russet potatoes and cut them into even strips about 1/4 inch thick. Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, which helps in achieving crispiness.

2
Heating the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.
3
First Fry
Drain the soaked potatoes and pat them dry with paper towels. Carefully add a batch of potatoes to the hot oil and fry for about 4-5 minutes until they are soft but not browned. Remove them with a slotted spoon and drain on paper towels. Repeat with remaining batches.
4
Cooling the Fries
Let the fries cool for about 15 minutes. This step is crucial for achieving a crispy texture in the second fry.
5
Second Fry
Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes in batches again for an additional 3-4 minutes or until golden brown and crispy. Remove and drain on fresh paper towels.

6
Cheese and Pepper Toss
While the fries are still hot, place them in a large bowl. Grate the Pecorino Romano cheese over the fries, add freshly cracked black pepper, and salt to taste. Toss gently to ensure even coating of cheese and seasoning.