The Callum Chronicle #122
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Frites (for steak frites)
Callum’s favorite french fries, cold oil method.
2 pounds (1 kg/about 4 large) russet potatoes
6 cups vegetable oil, such as canola oil, at room temperature
Fine sea salt
Rinse and peel the potatoes; cut into 3/8 inch fries (medium-skinny). Soak in cold water for 5 minutes, then dump and change the water. Repeat one or two more times.
Drain the potatoes and dry thoroughly on kitchen towels. Transfer to a stainless steel or cast iron pot and cover with oil. Do not cover the pot. Set heat to high and stir gently to separate and coat with oil. When the oil starts to boil (7-9 minutes), set a timer for 17 minutes. Stir gently every 3-4 minutes.
When the timer dings, let them go for another several minutes or until browned and crispy. Remove with a spider and set on a paper towel-lined baking tray. Season immediately with salt.
