Patatine Fritte Recipe
French fries, Turner salt, ketchup
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Ingredients
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Potatoes & finishing
Frying oil
Condiments
Method
Potatoes & finishing
Prep and soak
Peel the potatoes (optional) and cut each into 0.5 - 0.7 cm (about 1/4 inch) thick sticks for classic French fries. Rinse the cut fries in a large bowl under cold running water until the water runs clear to remove surface starch.
Place the rinsed fries in a bowl and cover with 1000 ml cold water. Add 1 tsp fine sea salt. Chill with ice cubes and refrigerate or rest for at least 30 minutes (or up to 2 hours). This removes more starch and firms the fries for a crisp exterior.
Dry thoroughly
After soaking, drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat very dry—any surface moisture will cause oil to spatter and prevent crisping. Allow 5–10 minutes of towel-drying; if needed, change towels and pat again until dry.
Double-fry finish & season
After the two-stage frying (see Frying oil section), transfer the hot fries to a wire rack set over a tray and immediately sprinkle evenly with 1 tsp Turner salt (or flaky finishing salt). Toss gently to coat and serve immediately with ketchup.
Frying oil
Heat oil for blanching (first fry)
Pour 1.5 cups of neutral frying oil into a heavy-bottomed pot or deep fryer. Heat the oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato bubbles gently and rises slowly.
Blanch (first fry)
Working in a single layer (do not overcrowd), add a portion of the dried fries to the 325°F oil and blanch for 4–5 minutes until they are cooked through but pale and limp — not browned. Use a slotted spoon to remove fries and drain on a wire rack or paper towels. Repeat with remaining fries. Let fries rest for 10–15 minutes at room temperature (or refrigerate briefly) to cool.
Crisp (second fry)
Increase the oil temperature to 375–385°F (190–195°C). When the oil is hot, fry the blanched fries in batches for 2–3 minutes until golden-brown and crisp. Remove with a slotted spoon, drain on a wire rack, and immediately proceed to finishing and seasoning.
Condiments
Portion 1/2 cup ketchup into a small ramekin or serving dish. Serve alongside the hot, salted fries for dipping.