Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes. The first low-temperature fry gently cooks the potatoes through. The second dip in hotter oil browns them and crisps the outside.
Recipe information
Yield
6 to 8 Servings
Ingredients
2
1
2
1
1
1
1
2
Preparation
Step 1
Heat 2 Tbsp. olive oil in a small saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent, about 8 minutes. Add bay leaf and next 3 ingredients and cook, stirring constantly, for 2 minutes. Stir in 1 1/2 cups water and bring to a boil, whisking constantly. Reduce heat to low and simmer until flavors meld, about 10 minutes. Remove bay leaf, season with salt and pepper, and purée in a blender. Set aside.
Step 2
Attach deep-fry thermometer to the side of a large heavy pot. Pour oil into pot to a depth of 2 inches. Heat over medium-high heat until thermometer registers 225°. Add the potatoes and cook, stirring occasionally and adjusting heat to maintain temperature, until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a platter; let cool completely.
Step 3
Heat oil to 350°. Working in batches, add cooled potatoes and cook until golden brown and crisp, 5–7 minutes. Transfer to paper towels and season with salt. Rewarm sauce. Serve potatoes with sauce.
Nutrition Per Serving
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Reviews (22)
Back to Topthe potatoes were great, the sauce was useless.
brushjl
solon, ohio
10/22/2019
This is great
tiraredo
Dublin
11/23/2017