Recipe by Zurie
Heston is currently one of the most famous chefs of the world. His restaurant is The Fat Duck in Bray, not far from London -- and you need to book a year in advance! This is how he makes his french fries -- time-consuming, but absolutely great and really worth trying if you're a french fries/chips addict! Do it this way on a day you have time to experiment. You might need a candy thermometer, or just wing it as far as the oil temperatures are concerned.PS: After posting this recipe, by some incredible coincidence, I saw a food program where Heston made these chips!!
Top Review by Spoiled and Lazy
I made these at the weekend and they were utterly luxurious and unlike any other chip I've ever had - shatteringly crisp outside, soft and creamy inside like mash. I cooled them in the freezer for 30 minutes in between each step. The recipe isn't difficult, just time consuming. They can also be cooked twice and stored in the fridge until required and cooked the third time just before serving.
Directions See How It's Made
- Cut the potatoes into chips/french fries about 1/2 inch thick, and when finished, put them in a bowl of cold water for 10 minutes.
- Even before you've finished the cutting, put a large pot of water on to boil.
- Add the potato chips (no salt) and bring to the boil again, simmering until just, just cooked through. You'll have to test - you don't want them falling apart.
- With a slotted spoon, lift them out (tap spoon to shake off water) and put the chips on a rack or grid on a baking tray or flat-bottomed oven dish which will fit into your fridge. They're supposed to dry off, not lie in some leftover water.
- Cool in the fridge.
- Heat the oil to 250 deg.F (130 deg C), and plunge in the COLD chips. Fry, but don't let them colour. Drain and cool again in the fridge.
- When completely cooled, fry them for the final time, until golden brown, in oil measuring 375 deg F (190 deg C).
- Drain and season when serving.
- *** Heston, being very scientific, first tested various types of potatoes. The one he prefers is not easily available, so he suggested Maris Piper in Britain. It seems it should be the kind of potato which tends to "flake" when cooked, as they make the crispiest french fries and roast potatoes.