Henderson Fries
Total time: 2 h 48 min • Active: 47 min • Inactive: 2 h 1 min
Cooking feedback100% would make again (1)Cook notes summary and your notes
Cook Notes Summary
The notes suggest the fries turned out well and the cook would make them again, but the first batch took longer than expected because the pieces were a bit too thick and the oil temperature dropped significantly when the fries were added. Faster results came from increasing the heat for later batches, which finished much more quickly. Next time, the fries should be cut thinner, the oil should be managed more carefully to avoid boil-over and temperature dips, and a finer salt should be used instead of coarse kosher salt.
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Ingredients
- 5 lb potato
- 1 gal frying oil
- ≈2 tsp (to taste) salt
Steps
Peel the potatoes and cut them into fries about 1/2 inch square in cross section.≈ 20 min Submerge the cut fries in cold water and hold them there until you are ready to cook.≈ 1 min–4 h Heat the frying oil over high heat until a test fry dipped in immediately bubbles strongly.≈ 10 min Remove one batch of fries from the water and dry them thoroughly.≈ 5 min Fry the dried batch until the fries are golden brown and soft, about 8 minutes. 8 min Drain the cooked fries on a paper towel-lined plate.≈ 2 min Salt the drained fries immediately to taste and serve hot. Repeat drying, frying, draining, and salting with the remaining batches.≈ 2 min
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Yields
- 1 batch cooked fries, serves 6
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