Wedding Fries Recipe
Crisp on the outside, tender on the inside, these wedding fries are dressed like a gourmet appetizer with optional truffle oil and parmesan for a refined finish.
Servings: 4 servings
Calories: 320kcal
Equipment
- Heavy-bottomed pot or deep fryer - for stable frying temperature
- Mandoline or sharp knife - for uniform fry thickness
- Large bowl and ice bath - for soaking and cooling
- Tongs and wire rack - for draining and crisping
Ingredients
- 900 g 2 lb Russet potatoes
- 1 L 4 cups cold water + ice
- 15 g 1 tbsp corn starch
- 900 ml 3 3/4 cups vegetable oil
- 10 g 2 tsp fine sea salt
- 15 g 1/4 cup grated Parmesan (optional)
- 5 ml 1 tsp truffle oil (optional)
Instructions
- Peel and cut potatoes into 10 mm (3/8 inch) batons for consistent frying. Rinse under cold water until the runoff is clear.
- Submerge in 1 L (4 cups) ice water. Soak 30 minutes to remove excess surface starch; you’ll see cloudiness in the water.
- Drain and pat dry thoroughly. Toss with 15 g (1 tbsp) corn starch to create a fine coating for crispness.
- Heat oil to 160 C (320 F). Fry in batches for 4 minutes until soft but pale. They’ll feel tender when pierced but not colored.
- Remove and rest on a wire rack for 10 minutes. Increase oil to 190 C (375 F) for the final fry.
- Return fries to hot oil in small batches for 2-3 minutes until golden and glassy. They should whisper as they hit the oil and smell toasted.
- Drain on paper, immediately toss with 10 g (2 tsp) fine sea salt. For truffle fries, add 5 ml (1 tsp) truffle oil and 15 g (1/4 cup) grated Parmesan while still hot.
Notes
- Soaking is key: Ice water removes excess starch, ensuring maximum crispiness.
- Temperature control: Use a thermometer to maintain fry temperatures for predictable results.
- Batch size: Don’t overcrowd the pot; oil temperature will drop and fries will turn greasy.