When french fries are good — meaning crispy, golden brown, and properly seasoned — they are one of life’s great guilty pleasures (or in my case, thrice-weekly addiction). When they are not good — pale, limp, and under-salted — they’re just sad. Fortunately, with the Anova Sous Vide Precision Cooker, the end result is perfection every time. With sous vide, the initial par-cook ensures the fries are evenly cooked throughout and structurally sound enough to stand up to two rounds of frying. With an initial cook sous vide, followed by two rounds of frying, and a few hours in the freezer, the method is admittedly not the fastest way to make french fries, but in our self-proclaimed expert opinion, the end result is worth the wait. These fries are wonderful just simply seasoned with salt and served with a side of ketchup, and downright sublime with a drizzle of white truffle oil, handful of parmesan cheese, and sprinkle of fresh parsley or chives. We say this recipe serves four, but if you’re a true fry fiend, you might find yourself eating the whole batch.
Jeff Akin
Founder of Feed Me Creative, a culinary content studio in Kansas City, MO. For more information, visit www.feedmecreative.com or find us on Instagram @feedmecreative.