Homemade Thick Crispy Fries
Servings: 4 people
Homemade Thick Crispy Fries made by whipping seasoned boiled potatoes, freezing them flat, and frying them to a deep golden crisp. A completely unique technique that produces fries with a shatteringly crisp exterior and a creamy, fluffy interior. Finished with freshly grated parmesan and impossible to stop eating.
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Ingredients
- 4 Russet Potatoes (peeled and cubed)
- ¼ cup Cornstarch
- 2 tsp Salt
- 2 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Black Pepper
- Avocado Oil (for frying)
- Freshly Grated Parmesan (for garnishing)
Instructions
- Add the peeled, cubed potatoes to boiling water and boil until tender, around 15 minutes depending on how small you chopped them.
- Once tender, drain the potatoes from the water and add them to a large bowl. Add the cornstarch, salt, garlic powder, paprika, and pepper. Using an electric hand mixer, whip the potato mixture until smooth and evenly combined.
- Add the potato mixture to a gallon sized ziplock bag. Remove all of the air and seal the bag shut, then evenly spread the potato mixture to fill the bag. Place the evenly spread bag of potatoes into the freezer on a flat surface for as least 30 minutes or up to 2 hours.
- Add about 1” of avocado oil to a tall rimmed frying pan. Heat the oil to 350°F. Once the potatoes are properly cooled, remove them from the freezer.
- Cut the gallon ziplock bag open to reveal the entire surface of the potatoes. Using a bench scraper or large knife, cut the potato mixture into your desired fry size and add them to the hot oil one at a time. Cook for roughly 2 minutes on each side, until the fries are a deep golden brown.
- Once cooked, place the fries on a slotted pan to allow excess oil to drip. Serve warm with a generous helping of freshly grated parmesan cheese on top.