Recipe courtesy of Tyler Florence
Twice-Cooked Rustic Fries
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- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 4 to 6 servings
Ingredients
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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.
Cook’s Note
Serving suggestion: in a paper cone sitting in a coffee mug
