Best 6 Triple Cooked Fries Recipes

TRIPLE COOKED FRIES

Steps:

• Peel the potatoes
• Cut the sides and edges off the potato to square-ish and cut them into sticks. They should be about 2cm x 2cm x 6cm. About ¾ inch x ¾ inch x 2⅓ inch.
• Put in a bowl under running water to rinse off surface starch,
• Fill a pot of water and simmer the potatoes to the point where they almost fall apart. The water mustn't be at a rolling boil. It usually takes 20 to 30 minutes, depending on the potato.
• Carefully remove them from the water, place them on a wire rack and let them air dry for 15minutes.
• When they are dry, place the rack in the freezer for one hour to dry them further.
• Pour oil into a pot or a deep fryer and heat to 130°C/250°F.
• Fry the potatoes until they are a bit puffy and slightly colored. It takes from 5 to 10 minutes.
• Remove them from the oil and let them drip off on paper towels.
• Place on the wire rack and let them cool in the freezer for about one hour.
• If you want to save them for another day, you can keep them in the fridge for three days, or you can place them in a zip lock bag and freeze them, and they are good for three months.
• Heat the oil to 190°C/375°F. Fry the potatoes until they are golden and super crunchy. It can take up to about 4-10 minutes.
• Season with salt and serve immediately.

TRIPLE COOKED FRIES RECIPE

Steps:

• Place the fries into a bowl of running water for 5 minutes to wash the starch off.
• Put the potatoes in a large saucepan and fill with cold tap water until potatoes are covered. Place the pan on medium heat and simmer until the potatoes are almost falling apart, about 20 minutes.
• Carefully remove the fires and place them on a cooling rack to dry out. Place the rack in the freezer to remove the moisture.
• Heat a deep pan no more than half filled with oil to 265F. Fry the fries in small batches until a light crust forms (about 5 minutes). Remove from the oil and drain on paper towels.
• Put the potatoes on a cooling rack and freeze again for an hour to remove even more moisture.
• Heat the oil to 350°F and fry the fries until golden (about 7 minutes). Drain and sprinkle with sea salt. Enjoy hot.

TRIPLE COOKED FRIES

Steps:

• Peel the potatoes and cut into chunks approx. 5cm long and 1/2cm wide.
• Once prepped, pop the sliced potatoes into a colander and rinse under cold water until the water runs clear, removing some of the starch.
• Add the fries to a large saucepan filled with cold water and bring to a gentle simmer. Cook the slices for approximately 5 minutes, or until they are soft to touch, but not cooked all the way through.
• Drain the saucepan and transfer the fries to a bowl. Pop the fries into the fridge for at least 30 minutes. You will want the fries to be dry and cold.
• Pre-heat your deep fat fryer to 130°C.
• Fry the potatoes in batches for approximately 5-6 minutes, until they gain a 'crust', but there is no colouration. Remove the chips and place on a baking tray. Pop the tray back in the fridge for another 30 minutes.
• Turn the deep fat fryer up to 180°C.
• Deep-fry the fries in batches for a second time, this time for 3-4 minutes until the fries are crisp and golden. Take care to not overcrowd the fryer, as this will reduce the temperature of the oil.
• Remove the fries and place on kitchen towel to absorb any excess oil from the cooking process.
• Pop the chips in a bowl and sprinkle with a good pinch of Welsh sea salt to serve.

TRIPLE-COOKED FRIES

Steps:

• Cut the potatoes into strips approximately 1/2 to 3/4 inch wide and 1/2 inch thick. As you cut them, submerge them in a bowl filled with cold water to prevent oxidizing (turning color).
• Fill a stockpot with cold water, add a little salt, and bring to a boil over medium-high heat. Lift the potatoes from the cold water with a slotted spoon and cook in the boiling water until fork-tender, 10 to 12 minutes. Lift the potatoes from the water and spread out on a paper towel-lined baking sheet. Pat the potatoes dry, replace the original layer of paper towels with dry paper towels, and refrigerate for at least 15 minutes.
• Meanwhile, in a deep, heavy pot or deep-fat fryer, bring the fat to a temperature of 275°F over medium-high heat.
• Working in batches, fry the chilled potatoes for 3 to 5 minutes before lifting them from the hot oil with a slotted metal spoon and spreading on the baking sheet (no paper towels this time!). Let the oil regain its heat between batches. Chill the potatoes again for about 15 minutes.
• While the potatoes chill, raise the heat under the fat or adjust the thermostat on the fryer and heat the fat to 375°F.
• Fry the chilled potatoes again until golden brown and crispy, 4 to 5 minutes, working in batches and letting the fat regain its heat between each one. Use tongs or extra-long chopsticks to break the potatoes apart, if necessary, and turn them in the fat so that they brown evenly.
• With a slotted spoon, transfer the fries to a shallow bowl. Add the parsley and toss to mix. Season with salt and serve warm.

TWICE-COOKED FRENCH FRIES

Steps:

• Bring large pot of salted water to boil. Line large baking sheet with several layers of paper towels. Cut 1 potato lengthwise into 1/4-inch-thick slices. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain. Repeat cutting, blanching, and draining remaining potatoes. Pat potato sticks dry with additional paper towels. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
• Pour enough canola oil into heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 350°F. Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes. Transfer to clean paper towels to drain. Sprinkle with salt and pepper. Serve immediately.

TWICE-COOKED RUSTIC FRIES

Steps:

• 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.