Twice-Cooked Rustic Fries

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 4 (about 2 1/2 pounds) large russet potatoes
  • Extra-virgin olive oil
  • Kosher salt, for seasoning
  • 2 cups potato starch
  • 2 to 3 quarts combined 50/50 olive and vegetable oil, for deep-frying
Directions
  • Preheat oven to 425 degrees F.

  • Wash and gently scrub potatoes under cold running water to remove any excess dirt and thick skin. Poke with a fork to make holes all over - this allows the moisture to escape while baking. Drizzle with extra-virgin olive oil, season with salt and place into preheated oven. Bake for 35 to 40 minutes until a paring knife goes through cleanly but the potato is still firm to touch.

  • Remove from oven and allow to cool so you can handle them. Cut into large wedges and lay out in a single layer to dry slightly before dusting with a little potato starch. Turn them over and dust again.

  • Heat some oil in a large pot to 350 degrees F.

  • Fry the potatoes in batches for 5 to 7 minutes until golden brown. Drain on paper towels and season with salt immediately.

  • Serving suggestion: in a paper cone sitting in a coffee mug


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