I’ve learned how to make French fries, aka chips, aka frites a lot of different ways from a lot of different people over the years. I even learned some techniques from a guy who is truly a pommes frites expert and runs his own successful food truck specializing in frites. Almost everyone agrees on the ice bath and double-fry method, but today I am going to challenge that with the triple-cooked method. It’s faster than the ice bath method but produce equal, if not better, results.
The nice thing about this method is that the fries are cooked before they ever touch the oil, so you don’t have to fret over whether or not they are done in the center; you only have to focus on getting the outside golden brown and crispy. After the results I got today, I think this is going to be my preferred method from now on.
When I make “loaded” dishes – be it fries, nachos, or pizza – I can have a tendency to overdo it; so this time I decided go way overboard in my imagination, and then scale it back a bit. I think it was a good approach. I dreamt of many more toppings I could have put on these fries, but I think adding all of them would have been too much. It would have made a nice novelty dish, but after a few bites, it probably would have become sickening, like mixing too many desserts together.
That being said, I encourage you to use whatever toppings you like. There’s no right or wrong way to dress these fries as long as you like what’s going on them. Please let us know what you think in the comments, and as always, we hope you enjoy this recipe!