Ingredients:
- 1 each potatoes, russet, washed
- 2 tablespoons vinegar, white
- 2 quarts water
- oil, for frying
Directions:
- Cut the potatoes (use a mandolin) into 1/4″ batonnets.
- Blanch the potatoes 10 minutes in boiling water and vinegar (2 quarts water, 2 tbsp vinegar.)
- Fry the blanched potatoes for 50 seconds at 360℉,
- Freeze the potatoes, hold for service frozen.
- At service, fry at 360℉ for 3 1/2 minutes.
- Season and serve immediately.
Notes:
Why the vinegar? The vinegar increases the acidity of the blanching water. The increased acidity of the water inhibits the breakdown of the pectin that forms the cell walls of the potatoes. This helps the potatoes hold their shape. Without the acidity, the potatoes would lose their shape and break apart.
Why freezing before frying? Freezing the potatoes after they’re blanched forms ice crystals that break the cellular structure of the potato and allowing the starch inside the cells to swell and create a soft and creamy interior.
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