Joël Robuchon's Easy Frites
This recipe is an adaptation from Jeffery Steingarten's wonderful book, "The man who ate everything" ISBN 0747260974. It is the result of much research and experimentation, the key points attributed to Joël Robuchon.
- 675 g (1.5 lb) boiling potatoes: (Idaho, Estima, Harmony, Osprey)
- 2 cups of peanut oil at room temperature
- sea salt, ground to a fine powder
- Wash the potatoes, peel and cut into long, thin chips, 7.5 mm (3/8") square
- Rinse under running cold water and dry well using a tea-towel - (wet/moist chips absorb more oil)
- Place the chips in a 25 cm (10") pan that has sides at least 10 cm (4.5") high
- Place the pan on your most powerful hob at it's highest heat, thermometer at the ready.
- Add the oil
- When the oil goes over 100° C (225° F) it will start bubbling gently. When it has reached 180° C (350° F) it will be boiling furiously and the potatoes will be golden brown and ready for consumption.
- Ensure that the temperature does not exceed 190° C (375° F) or you will spoil the chips.
- Remove with a dry slotted spoon and blot any surplus oil with paper towels.
- Serve immediately, don't delay. Sprinkle with powdered sea salt and serve with strong dijon mustard.