Triple Cooked Fries Recipe

Peel and cut

Peel the russet potatoes. Cut into even batons about 9–10 mm (3/8–1/2 inch) thick. Try to keep all pieces uniform so cooking is consistent.

Rinse

Place the cut potatoes in a large bowl and rinse under cold running water until the water runs clear to remove surface starch.

Soak

Submerge the rinsed potatoes in 2000 ml cold water with 2 tbs kosher salt in the refrigerator for 30 minutes to 1 hour to draw out more starch and season the interior slightly. After soaking, drain and transfer to a bowl of ice water (use the 500 g ice) for 10 minutes to firm the cells and chill the potatoes. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

First blanch (low temp)

Pour about 600–800 ml of the vegetable oil into a heavy pot or deep fryer (do not fill more than half full). Attach a thermometer. Heat the oil to 135°C (275°F). Working in a single layer and not overcrowding, add a portion of dried potato batons and blanch for 6–8 minutes until softened but not colored. The interior should be cooked through but the exterior still pale. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining potatoes.

Cool & refrigerate

Allow the blanched fries to cool completely to room temperature, then refrigerate on a single layer (wire rack over a sheet pan) for at least 30 minutes, ideally 1–2 hours. Cooling firms the exterior and dries surface moisture for better crisping later.

Second cook (medium-high)

Reheat the same vegetable oil to 160°C (320°F). Fry the chilled blanched fries in batches for 4–6 minutes until the outside begins to set and very faintly colors. They should be cooked through but still pale and slightly limp. Remove and drain on a wire rack. Let rest 10–15 minutes at room temperature — this step helps create the internal starch texture needed for the final crisping.

Final fry (hot)

Heat the peanut or sunflower oil in a clean pot or fryer to 190–195°C (375–385°F). Fry the twice-cooked fries in small batches for 2–3 minutes until deep golden brown and crisp. Do not overcrowd. The high temperature will quickly dry and blister the exterior, producing the signature crisp.

Drain and season

Remove fries with a spider or slotted spoon and immediately transfer to a wire rack or paper-lined tray to drain. While still hot, sprinkle with fine sea salt (about 1 tsp total for the batch) and freshly ground black pepper to taste. Toss gently or shake the rack to distribute seasoning evenly.

Optional herbs and serve

If using, sprinkle chopped fresh herbs (about 1 tbs) over fries. Serve immediately while hot and crisp. Estimated yield: serves 3 as a side.