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 overnight ice bath method but produces equally as good, if not better, fries.
Thrice-cooked fries fresh out of the fryer.
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.
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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!
https://www.youtube.com/watch?v=A3XpMwojCUU&feature=youtu.be
Triple–cooked, extra crispy garlic-fries loaded with homemade vegan cheese sauce, fresh veggies and herbs, and chipotle-mayo.
Ingredients
- 1 cup raw cashews, soaked overnight
- 1 cup water
- 1/4 cup white wine or vinegar
- 2 tbsp nutritional yeast
- 2 tsp miso
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp mustard
- Pinch of salt
- Chipotle hot sauce
- Vegan mayo
- 4 medium to large russet potatoes
- 4 - 5 cloves garlic, chopped
- Cooking oil
- Salt and pepper
Instructions
- Process cashews in blender under they turn into cashew butter.
- Add the rest of ingredients and process on high until evenly blended.
- Pour into a sauce pan and simmer over low heat, stirring frequently until the sauce thickens.
- Combine equal parts vegan mayo and chipotle hot sauce, and stir thoroughly until evenly mixed.
- Wash, peel, and slice potatoes.
- Blanch in boiling water for 15 minutes.
- Let dry on a steam tray or colander.
- Heat oil over low heat – about 280º F. Add chopped garlic, fry until lightly brown, then remove with a slotted spoon and set aside.
- Add potatoes to oil and fry until light golden brown – about 10 min. Turn heat up if necessary to maintain a rapid boil. The oil should be bubbling around the fries at all times. Remove from oil, place on steam tray, strainer, or colander, and let cool and dry for 10 min.
- Increase heat to medium and bring oil temp up to about 350º F. Add fries back to the oil and fry again until dark golden brown – about 5 min. Remove fries from oil, drain excess through a strainer or on a paper towel, and then plate with cheese sauce and toppings.
Notes
I found it somewhat difficult to maintain a consistent oil temperature on the stovetop, but I kept my eye on the pan, adjusted when I saw it getting too cold or too hot, and everything worked out fine. You can tell the oil is too cold if it is not bubbling rapidly. If it is bubbling very rapidly and you see your potatoes browning right before your eyes, it is probably too hot. They should brown quickly but not instantly.
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