Sous Vide French Fries
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.
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Edge-to-edge perfection. No skill required.
Ingredients for 4
4 Russet potatoes (about 2 pounds), peeled, and cut into ½-inch sticks
2 quarts oil for frying (canola, vegetable, or peanut)
Set Anova Sous Vide Precision Cooker to 185°F (85°C).
Spread fries evenly in vacuum bag, seal, and cook for 30 minutes.
Finishing Steps — Stovetop
Remove potatoes from bag, place in one layer on baking rack, and allow to air dry for at least 10 minutes.
In large dutch oven or heavy-bottomed pan, heat oil to 275°F. Make sure you don’t fill the pot too full, and work in small enough batches to keep oil at temperature. Fry potatoes in batches until just beginning to brown, about 7 minutes.
Remove the fries from the oil and allow to cool on baking sheet. When completely cooled, place french fries in a single layer in a Ziploc or vacuum seal bag. If sealing with vacuum sealer, use gentle setting to keep from compressing the fries too much. Place in freezer for at least 4 hours, or up to two months.
When ready to finish, heat oil to 375°F. Cook french fries in batches until crispy and golden brown, about 5 minutes. Immediately season with salt and serve.