French fries, pomme frites, whichever you call them, everyone has a favorite. I prefer an ultra–crisp shoestring fry. On this occasion, however, my parents were coming over and I decided to oblige my mom who prefers steak fries for the pillowy interior. While at it, I decided to apply some of the techniques others have discussed in blogs elsewhere.
If you’er in the pursuit of the perfect French fry, I would definitely recommend J. Kenji Lopez Alt’s post on his blog The Food Lab, and David Arnold’s post on his blog Cooking Issues. Both are awesome and very detailed. My version is quick, easy, and pulls elements from both posts. The result, an ultra-crisp exterior and pillowy soft interior. I tossed them in herbs and Parmesan and served them with white truffle aioli, needless to say, Mom loved them.
Yukon Gold Potatoes
Oil for frying
Salt – 2% of weight of potatoes
1 cup water
½ cup mayonnaise
1 tsp lemon juice
1 tbsp white truffle oil
Pinch of salt
I used Yukon gold potatoes because they have a medium-high starch content and cook up smooth and creamy, perfect for that pillowy interior we’re looking for.
Preheat water bath to 86C. Cut the potatoes in 1cm by 1cm pieces for steak fries. Cut larger or smaller based on your preference. Weigh the potatoes and add them to the Ziploc back in a single layer. Add 2% of the potatoes weight in salt to the bag along with the water. Place the bag of potatoes into the water bath and cook sous vide for 60 minutes.
While the fries are cooking make the Aioli by combining all ingredients in a bowl and mixing. Chop the rosemary and parsley and add to a large bowl along with the parmesan.
After 60 minutes remove the potatoes from the bag and let dry on the drying rack. Heat oil to 163C/325F. When oil has come to temperature fry the potatoes for 2 minutes or just until they start to brown, this is called the blanching fry. Remove from the oil and place back onto the drying rack. Heat oil to 205C/400F. When oil has reached temperature, transfer the blanched fries back into the oil and fry until golden brown.
Toss the cooked fries with the rosemary, parsley, and parmesan. Serve with the white truffle aioli.