Ultimate Triple-Cooked French Fries
Discover the secret behind the world-famous crispy and fluffy French fries inspired by Heston Blumenthal's Kitchen Chemistry. These triple-cooked fries offer the perfect combination of a crunchy exterior and a soft, pillowy interior. The process may seem involved, but the result is a batch of French fries that are truly unforgettable. A thermometer is essential for precise temperature control, ensuring perfect results every time.
6
Servings
420
Calories
2
Ingredients
Ingredients
Potato
1 kg (peeled and cut into thick chips)
Oil
as needed for deep frying (preferably bran, peanut, or vegetable oil)
Instructions
1
Fill a large saucepan with ample water and heat it to a precise 62°C (145°F). On an electric stove, medium heat is typically suitable to reach this temperature, reducing to low to maintain it.
2
Peel and cut the potatoes into thick chips, roughly 12mm (1/2 inch) in width, to achieve the classic thick fry texture.
3
Gently place the potato chips in the saucepan and pre-cook them at 62°C (145°F) for 30 minutes. Afterward, drain the potatoes thoroughly and let them cool to room temperature, about 15 minutes.
4
Pour oil into a wok or large saucepan, about 5-6 cm deep, and heat to a warm 130°C (265°F). Carefully fry the chips in batches, if necessary, for 5 minutes. Remove and allow them to cool to room temperature again, another 15 minutes.
5
For the final fry, increase the oil temperature to a hot 190°C (375°F). Fry the chips until they achieve a golden brown color and are crispy to your liking, approximately 5 minutes. Serve immediately for the best texture.
Nutrition Information
33
Fat
33
Carbs
4
Protein
4
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Triple-Cooked French Fries?
Triple-cooked fries are prepared in three distinct stages: simmering in water, a low-temperature fry, and a final high-temperature fry to achieve a crunchy exterior and soft interior.
Who inspired this specific recipe?
This recipe is inspired by Heston Blumenthal's Kitchen Chemistry.
How many stages are involved in the cooking process?
There are three cooking stages: a 30-minute water bath, a 5-minute low-temp oil fry, and a 5-minute high-temp oil fry.
How thick should the potatoes be cut?
The potatoes should be cut into thick chips, approximately 12mm or 1/2 inch in width.
What is the purpose of the first stage water bath?
The water bath pre-cooks the potatoes at a controlled temperature to help develop the perfect fluffy texture inside.
What is the exact water temperature required for the first cook?
The water should be heated to and maintained at exactly 62°C (145°F).
How long do the potatoes simmer in the water?
The potato chips should be pre-cooked in the water for 30 minutes.
Why is a thermometer essential for this recipe?
A thermometer is necessary for precise temperature control of both the water and the oil to ensure perfect results.
What is the temperature for the first oil fry?
The first oil fry should be conducted at 130°C (265°F).
How long should the first oil fry last?
The first fry in oil should last for 5 minutes.
What is the temperature for the final oil fry?
The final fry requires a hot oil temperature of 190°C (375°F).
How long is the final fry stage?
The final fry takes approximately 5 minutes, or until the chips are golden brown and crispy.
Why must the potatoes cool between stages?
Cooling allows the potatoes to reach room temperature and helps stabilize their structure for better texture.
How long should the potatoes cool after the water cook?
They should be allowed to cool for about 15 minutes after being drained from the saucepan.
How long should the potatoes cool after the first fry?
The chips should cool for another 15 minutes after the first oil fry before the final stage.
What types of oil are recommended for deep frying?
Bran, peanut, or vegetable oils are the preferred choices for this recipe.
Can this be made on an electric stove?
Yes, an electric stove works well; use medium heat to reach the target temperature and low heat to maintain it.
How many servings does this recipe yield?
This recipe is designed to provide 6 servings.
How many calories are in a single serving?
Each serving contains approximately 420 calories.
What is the fat content per serving?
There are 33 grams of fat in one serving of these fries.
How many carbohydrates are in these triple-cooked fries?
Each serving contains 33 grams of carbohydrates.
What is the protein content per serving?
Each serving provides 4 grams of protein.
How much fiber is in the recipe?
There are 4 grams of fiber per serving.
What is the expected texture of the finished fries?
The fries should have a very crunchy exterior and a soft, pillowy interior.
How much oil should be used for frying?
The oil should be poured into the pan to a depth of about 5-6 cm.
Should I fry all the chips at the same time?
No, you should fry the chips in batches if necessary to maintain consistent oil temperature.
What equipment can be used for the oil frying stages?
You can use either a wok or a large saucepan for deep frying.
What color should the fries be when they are finished?
The fries should be cooked until they reach a beautiful golden brown color.
When is the best time to serve these fries?
They should be served immediately after the final fry for the best possible texture.
How many ingredients are required for this recipe?
Only two main ingredients are needed: 1 kg of potatoes and oil for deep frying.