Primary Categories: [[01 - Recipes]] Secondary Categories: [[02 - Snacks, Appetizers, and Sides]] Tags and Links: #recipe #joshWeissman # Brine Style Serves: 2 Prep Time: 3 - 5 days ## Ingredients - 2 large russet potatoes - 35g kosher salt - 750g water - 1 clove garlic, lightly crushed - ¼ teaspoon (1g) brown mustard seed - ½ teaspoon (2g) black peppercorn ## Directions 1. Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible. 2. In a quart sized mason jar, add water and salt. Whisk until the salt is fully dissolved. Add garlic, mustard seed, and peppercorn, followed by the cut potatoes, ensuring they’re fully submerged in the brine.  Place a lid onto the jar, making sure air can escape, and let sit at room temperature for 3-5 days. If for some reason this causes the jar to overflow you may need to switch to a larger container and add additional brine to cover. To do that simply make a second batch of brine and continue adding until the potato is submerged. 3. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C).  While the oil is heating, drain the potatoes from the brine and pat dry using a paper towel.  4. Fry the potatoes for 1-2 minutes, or until the fries turn pale in color and matte on the exterior.  Transfer to a paper towel lined baking tray and pat dry of excess oil. Bring oil to 350°F (176°C) over medium high heat.  5. Fry potatoes once more for 2-3 minutes, or until the fries are a deep golden color and crispy. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. ---- # Battered Serves: 2-4 ## Ingredients - 3-4 large russet potatoes - 3 quarts (2.8L) vegetable oil - ½ cup (60g) all purpose flour - 2 tablespoons (30g) ancho powder - 2 tablespoons (30g) smoked paprika - 2 teaspoons (8g) garlic powder - ½ teaspoon (2g) cayenne powder - 2 teaspoons (8g) kosher salt - 1 cup (240ml) water ## Directions 1. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (176°C). 2. While the oil is heating, peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible. 3. To make the batter, in a large mixing bowl combine flour, ancho powder, smoked paprika, garlic powder, cayenne powder, and salt. Whisk to combine, then add water and whisk until fully combined into a smooth batter. If the batter is too thick, add a couple of tablespoons of water until it resembles a watery pancake batter, more specifically a tempura like batter.  4. Add potatoes to the batter and toss by hand to fully coat. Let the excess batter drain from the potatoes before carefully adding to your hot oil and frying for 3-4 minutes or until deep golden brown. 5. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. --- # Triple-Fry Serves 2-4 people ## Ingredients - 3 Large Russet Potatoes  - 3 quarts (2.8L) water - 1 teaspoon (4g) baking soda  - 2 tablespoons (30g) white distilled vinegar  - 1 ¼ tablespoon (18g) kosher salt, plus more to taste  - 3 quarts (2.8L) vegetable oil for frying ## Directions 1. Over medium high heat, bring a 6 quart pot filled just over halfway with water to a boil.  To the boiling water add baking soda, white distilled vinegar, and salt to the pot. 2. Peel your potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water.  Add the potatoes to your boiling water and cook for 30-45 seconds, or until nearly cooked through but not quite enough to break easily when bent. Transfer par cooked potatoes to a paper towel lined baking tray and pat as dry as possible dry.   3. Heat a 6 quart Dutch oven filled just over halfway with oil and heat to 320°F (160°C). Add par cooked potatoes to oil and cook for an additional 2-3 minutes. The potatoes should be pale in color, sort of matte looking on the outside, and just cooked through on the inside.  4. Transfer potatoes to a paper towel lined baking tray to pat dry of excess oil. Then transfer to a parchment lined baking tray in as single of a layer as possible.  You may need two sheet trays if you cut more potatoes than the recipe suggests.  Place the tray into the freezer for a minimum of 3-4 hours, but ideally overnight, until frozen solid. Save your oil for the 3rd fry.  5. Heat reserved oil to 350°F (176°C) over medium high heat. Fry the potatoes directly from frozen for 2-4 minutes, or until they’re a deep golden color and crispy.  6. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating. Serve hot with dipping sauces of choice. Source: https://www.joshuaweissman.com/post/perfect-french-fries ---- # ALMOST Instant Cajun Fries **Serves:** 4-6 **Cook Time:** 10 minutes **Prep Time:** 15 minutes ## Ingredients ### Cajun Seasoning: - 1.5 tablespoons (23g) kosher salt - 1 teaspoon (4g) MSG - 2 teaspoons (10g) granulated sugar - 2 teaspoons (10g) ground white pepper - 1 teaspoon (5g) onion powder - 1 tablespoon (15g) cayenne powder - 2 tablespoons (30g) garlic powder - 2 teaspoons (10g) smoked paprika ### French Fries: - 2 lbs (908g) frozen French fries - 3.5 quarts (3.3L) vegetable oil - Cajun seasoning, to taste (see note) - Salt, to taste ## Instructions ### Cajun Seasoning: 1. In a small mixing bowl, combine all ingredients and whisk until thoroughly combined. ### French Fries: 1. Heat your vegetable oil in a 6-8 quart heavy-bottomed pot or Dutch oven to 350°F (176°C). 2. Once your oil is at temperature, using a large stainless steel slotted spoon or spider, gently lower your French fries into the hot oil in 2-3 batches. 3. Fry until the bubbling has subsided and they are golden and crisp, about 2-4 minutes. 4. For each batch, remove fries from the oil using your slotted spoon or spider skimmer, allowing excess oil to drain for a few seconds before adding to a large heat-proof bowl. 5. Immediately season to taste with your Cajun seasoning. Be cautious of the seasoning level as some frozen fries come more salty than others. Be sure to taste your finished fried fries before seasoning. 6. Drain onto a wire rack-lined baking tray. 7. Repeat with the rest of your fries and serve immediately. **Note:** You can easily buy a pre-made Cajun seasoning if you have a preferred brand. Check to see if it has salt in it. Be careful not to oversalt your fries, as they may have already been seasoned before purchase.