Frites/Friet/Chips - The Real deal

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Making perfect frites or chips. I am often amazed by the mediocre quality chips served in restaurants around the world. This can so easily be avoided as Belgium often shows us. Let me show you how to make the perfect frites at home. It is so easy and delicious. Fresh frites RULE!

TIP: Need to know if your potatoe is starchy or waxy? Cut it in half. It there is a white, film on your knife and the halves stick to the knife, the potato contains a lot of starch. Lower starch potatoes don't produce much white liquid, plus the halves slip off the knife easily.

A little more information about potatoes. Starchy or Waxy? A starchy potatoe is for example a Maris Piper or Russet - is dry and mealy when baked. The flesh balloons up and breaks apart, sucking up any moisture that comes along. excellent for frites and baked potatoes.

A starchy potatoe sucks up the jus of any dish you serve it with. And for frites? No potatoe is better for this purpose. Waxy potatoes: you can tell it by the thin skin. The potatoe holds its shape after cooking. Red potatoes, new potatoes and Yukon gold are in this classification. They have less starch and so are not as absorbent as russets. They are great for stews, soups and salads.

For mashed potatoes, a low-starch potatoe is recommended and the longer they are beaten, the more the starchy gluten develops. This results in gummy texture potatoes. Now back to making perfect frites.

Ingredients

  • 1 KG of Golden Wonder, Maris Piper, King Edward, Sebago, or Bintje potatoes (Any other potatoe with lots of starch is good) peeled and sliced into finger chunky chips all in the same size to ensure consistent cooking
  • 2 liters of peanut or 2.5 KG beef fat or 2.5 KG duck fat (pending the size of your deep fat fryer
  • Sea salt
  • Preparation

    1Wash the frites carefully in luke warm water for 15 minutes (Add salt to the water to make the chips more crispy 5 – 10 grams per liter of water). Dry them off and let them dry in a cloth for 60 minutes and bring close to cooking let simmer untill they almost fall apart. Carefull here you do not want watery mashed potatoes. Gently lift out of the water and let the potatoes dry for atleast 30 minutes longer is better.

    2Fill your deep fat fryer with peanut oil, beef fat or duck fat and heat slowly to 140 – 150 degrees celcius for 2 – 6 minutes (pending potatoe type and size) in small batches until golden yellow. Drain and let them cool for 30 minutes

    3For the final stage heat the oil to 180 - 190 degrees Celsius and fry the frites for 3 - 4 minutes. Drain and put in the frites in a large bowl and add a little salt to taste and shake. Important use small batches to maintain the temperature of the oil. Use nice sea salt to season the frites

    Combine these master class frites with the sauces found in the recipe section of the blog. Instead of Mari Piper you can take sweet potatoes as well the frites are just not as crispy but still delicious. TIP: Do not use “Frites sauce” but Mayonnaise! Frites Special is a Dutch classic. Add Mayonnaise, Kethup and drizzle small chopped onions over this. Go English and add some malt vinegar! I prefer mayonnaise or garlic mayonnaise with frites Delicious!
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