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Recipe: No-Fuss French Fries

culinaryteam

Go to the Recipe: No-Fuss French Fries

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mark.slezak

Looking forward to trying this one...

montebello1964

Heinz or Hunts?

jkmstevens

Thanks for listing the temp and time for the Control Freak and weights in grams - So many recipes just say Medium High or Simmer so many ozs - but things like butter and chocolate and all oils like to be at just one precise temperature and I always weight whatever I am cooking in grams so can easily calculate calories. Cheff Steps is such a great site for us kitchen techies.

jeromebrassard

Looks great! Recipe says high for ControlFreak but medium-high for regular stovetop. If I were to do this on a regular induction cooktop, would I use the boost function or just on the highest level? Or i respect the medium-high? Is it consquential to the power of our induction top or the pull temp? Thank you!

Kyl_Haselbauer_worked_at_chefsteps_1040170

If doing this on the stovetop (induction), I would go with about 80% of your max power. Too hot too fast will change the times a little. Just make sure you're monitoring the temperature of the oil and you will be good.

pd3ski_278514

…and if not for the fate of a flipped coin, it would have been named Boston ketchup instead

azjohntaylor

The two step "make ahead" method says to " Par-cook the potatoes for 10 minutes, following the instructions in the tip. Cool the par-cooked fries at room temperature, then refrigerate or freeze until ready to finish. Fry at 365 °F / 185 °C until golden brown and crispy, about 4 minutes." If using the Control Freak, does that reheat bit at the end mean a cold start setting of 365 degrees on the Breville then fry for 4 minutes? Doesn't sound like enough time.