Sous-Vide-Fries

We're fries lovers by heart and so excited about your receipts! Thank you so much for inspirations and tutorials!

One question concerning the sous-vide-fries:

Is there any possibility to cancel the first frying procedure at low temperature (130°) in order to get an even less greasy result?

Means just to do the sous-vide in brine, dry them, cool them (in best case freeze them) and fry them at 190° without loosing crispness and taste?

All the best, Bernadette & Matthias

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

believe it or not they turn out not to be greasy at all... i just made these yesterday and was concerned but after freezing and refrying everyone said "best fries ever" and they were...

tshewman

You can do the single fry, however, it won't guarantee a grease-less fry. The blanching and lower cooking step is what gives the fry the "glass" exterior.

What problems were you running into with the recipe as is?

What do the fries look like after the vacuum step?

BTW-you can also use the same technique for roasted potatoes without the second step and then oven roast for ~1hr @400F