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Triple Cooked Fries | Recipeish | Gustus Vitae

These are, we promise, the best fries you may ever have. Yes, it's a bit labor-intensive and does take some time, but the result - oh man, the perfect fry. Super crunchy on the outside, fluffy as a pillow on the inside. Make these and be happy.

  • Yield: Serves 2-3
  • Time: About 2 hours
  • Storage Notes: Best if enjoyed right away
  • Difficulty: Medium (but only because you need to be patient)
  • Bring a large pot of salted water to a rolling boil.
  • Prepare a soaking brine, combining around 4 cups of lukewarm water with baking soda and California Sea Salt, and stir to combine.
  • Peel potatoes, and cut in thin strips as long as you can, at about 1/3 of an inch wide.
  • Add potatoes to brine, and allow to rest for 20 minutes, stirring occasionally. This will remove a lot of the starch, and the alkaline solution will give the outside a better crisp.
  • Rinse potatoes under running water, and add to boiling water. Cook for around 15 minutes, or until a fork easily pierces the fries.
  • Drain and pat dry, then arrange on a baking tray without them overlapping, cover with saran, and pop in the freezer for around 25 minutes.
  • Prepare for your first fry: in a large, high walled pot, bring your oil up to high, but not smoking heat.
  • Remove fries from the freezer, and cook for 5 minutes. You don't want them to brown at this stage, just get used to the oil.
  • Remove, pat dry, place back on a baking tray, and return to the freezer for a further 25 minutes.
  • Bring oil back up to heat, a little hotter this time, but still not smoking.
  • Add back in fries, and cook until well browned - this should only take 2-3 minutes.
  • Remove, and drain on paper towels, and place in a bowl to season.
  • They will make the most satisfying tinking sound as they hit the bowl - this is the sign you're in a treat.
  • Season generously with This Thing Of Ours: Part II The Truffle Edition, and serve immediately.