14 January 2018
Recipe from Cook's Illustrated, January 2018
We are looking for a better way to have french fries at home. Frozen fries from the supermarket are convenient, but they're not as good as home made fries. Home made French fries are good, but a lot of work. The recent Cook's Illustrated recipe might provide a good middle ground where we get good, fresh home made fries without all of the fuss that comes with deep frying at home. In addition, these are large "steak fries", the size we generally prefer.
I used the "for Two" version of this recipe that I found online. It uses one pound of Yukon Gold potatoes, which was two potatoes. A sheet pan is sprayed with cooking spray then coated with three tablespoons (which isn't a lot) of oil; the spray includes ingredients that help the oil to spread evenly. The potatoes are coated with a paste made by heating a mixture of corn starch and water to make them crispier. The coated potatoes are baked on the oiled baking sheet, turning them half way through. (The recipe suggested using a spatula for this, I found that tongs worked better.) It took me 50 minutes to prepare this side dish.
The fries were good, but didn't blow us away. They could have been crisper; perhaps I should have cooked them longer or done a better job blotting off the excess oil when they are done. I don't know if this procedure will become a standard for making fries, but it is worth trying again. Next time, though, one potato will be enough for the two of us.
No comments:
Post a Comment