Chef Rob Koeller, culinary instructor at The Chef`s Academy shows us how to make great French Fries and a variety of dipping sauces, when ketchup won`t cut it.
Homemade French Fries
For National French-Fry Day
Idaho Potatoes or Russet Potatoes (starchy) as needed
Salt (iodized salt for fried food items) to taste
Canola or Vegetable Oil to fry potatoes
- Peel and ‘eye’ the potatoes.
- Cut the potatoes into strips ¾ inch square and about 3 inches long. The potatoes can be cut by hand or on a Mandolin (pictured below). Hold the cut potatoes in cold water until needed, to prevent discoloration.
- Line a flat sheet pan with paper towels and have them ready by the deep fryer.
- Drain and dry the potatoes well. Deep-fry in fat heated to 325°F until they are just beginning to turn pale golden color. At this point, they should be cooked through and soft.
- Remove the potatoes from the fryer and turn them out onto the flat sheet plan in a single layer to drain. Refrigerate. All fried potatoes should be par-cooked and chilled before the final frying step. This is done to assure crispiness with less fat soak up.
- At time of service, fry the potatoes in small quantities in fat heated to 350°-375°F until darker golden brown and crisp.
- Drain well. Salt them lightly away from the fryer and serve immediately.
NOTE: French Fries can be baked in an oven. The procedure doesn’t change however. Instead of using a large quantity of fat, you will only need enough to brush lightly all the cut potatoes. Oven temperature can increase to “blanching” or par-cooking temperature of 375°F and a final bake temperature after the potatoes have been chilled of 425°-450°F.
Unique Dipping Sauce for French Fries
5 ounces Milk
4 ounces Grated Parmesan Cheese
4 fluid ounces Heavy Cream
To taste Salt
- In a small saucepan, bring the milk to a boil.
- Remove from the heat, add the cheese, and stir.
- Let stand for 30 minutes at room temperature.
- Strain through a fine meshed strainer (chinois). Press on the solids to extract all the liquids, but DO NOT force the solids through strainer.
- Mix in cream. Add salt, if needed, and refrigerate.
- Pour the cream mixture into a foaming canister. Close the canister and charge with a nitrous oxide (N2O) cartridge. Make foam by inverting the canister and pulling on the lever.