This is a recipe I adapted from ChefSteps. Watching their video will give you a sense of how to go about this recipe. And like in their video, the fries DO come out as ridiculously crispy as they sound. This recipe is easily a new holiday staple in my kitchen, especially because we don’t eat potatoes often (super carb-y), I want to take my time to take it over the top with this method for when we do enjoy them! The best part of it all is that the potatoes and the coconut oil is all you need to makes the bring the flavor to life. No special seasonings, dips or sauces are required to get one of most delicious fries I’ve ever tasted in my life. Absolutely, positively– No ketchup required.
The smell that filled the kitchen while I was making these fries brought me back to when my mom would hover over the stove for hours twice-frying potatoes for her homemade coconut milk curry. I would always sneak near the counter and steal them off the rack as she stealthily transported each piece from the hot oil to the cooling rack with her chopsticks (a skill I am ever so thankful I inherited).
- 5 yellow russet potatoes, about 600g
- 600g water
- 1 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/2 cup coconut oil (unrefined or refined is fine)
- salt and pepper to taste
Preheat your sous vide machine to 85C/185F. I used my Nomiku.
1. Start with your russet potatoes. Peel, submerging each in cold water between peeling to preserve color.
2. Cut your potatoes into thick slices. Each medium potato yielded me about 8 wedges. Vaccum seal potatoes with an equal weight of brine. Since my potatoes weighed about 600g total peeled, I used 600g of water, 1 tsp salt and 1/4 teaspoon baking soda. If you don’t have a chamber vaccum sealer that will hold liquids, using a tightly closed freezer-grade gallon ziptop bag is fine too!
3. Sous vide for 45 minutes in 85C/185F until perfectly tender.
4. Take the potatoes out of the bag and drain the brine. Dry and cool on a wire rack.
5. Heat up 1/2 cup of coconut oil in a deep saucepan fitted with a candy thermometer and heat to 250F. Fry the cooled potato wedges in about four separate batches, until each forms a yellowish brown outer skin. Drain on a rack.
6. Take these fries and chill in the freeze until frozen. This step prevents the fries from becoming mush when we fry them a second time in a higher temperature.
7. Strain the coconut oil and reuse in the second frying. The coconut oil should be fairly clear with a slight tint of yellow at this point because we’ve kept it under its smoke point.
8. Heat the oil up to 300-325F this time, and fry the wedges again in batches. This time around, they will reach a golden brown crispy perfection. Drain each batch on a wire rack and season immediately with salt and black pepper while warm.
Enjoy! These taste perfect while still crunchy, but the flavor remains even after they’ve gone soft overnight. Leftovers are great in a rich curry, but I doubt you’ll have any leftover!
These crispy thick-cut french fries were a part of my all plant-based and gluten-free Christmas eve meal, along with sous vide balsamic cauliflower florets and a buttery roasted spaghetti squash with tomato sauce.
Thanks for reading!
P.S. If you don’t have a sous vide machine, try heating the potato wedges in the brine on a low heat on the stove top instead.