Recreating Anthony Bourdain’s “Les Halles Fries”

Name: Recreating Anthony Bourdain’s “Les Halles Fries”
Prep time: 45 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 4 piece Idaho potatoes; 2 quart peanut oil; salt

45 mins prepServes 4

Recipe from Bourdain’s “Les Halles Cookbook” for crispy French fries.

4 servings

What you need

1 tsp salt

4 idaho potato

2 qt peanut oil

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Instructions

Peel potatoes, cut them into 1cm thick batons, then immediately place them in ice water for a minimum of 30 minutes to overnight. Heat oil to 280F/140C. Fry potatoes in batches for 6 to 8 minutes. Remove potatoes from oil and place them on a wire rack for at least 15 minutes. Bring up oil to 375F/190C. Fry potatoes in batches for 2-3 minutes until GBD (golden brown and delicious). Drop fries into a bowl lined with a clean dry towel, add salt to taste, whip out the towel, and toss the fries one last time. Serve while hot (they will get soggy pretty fast).

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Recreating Anthony Bourdain’s “Les Halles Fries”

What you need

Instructions

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