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  1. Home
  2. How To
  3. How to Make Corvino House Fries

How to Make Corvino House Fries

Justin Chapple
By Justin Chapple Updated February 13, 2018
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Credit: Eric Wolfinger
We're crazy about the House Fries from Michael and Christina Corvino’s eponymous restaurant in Kansas City, Missouri—scoop-shaped, well-seasoned morsels that marry the airy puff of pommes soufflées to the meaty crunch of a good french fry. Their secret? An eight-step method (below) that entails rinsing the spuds of excess starch, simmering them in salty vinegar water to season each fry perfectly, then air-drying and frying them twice, with a stint in the freezer in between. Serve the finished fries with XO sauce and aioli as they do at Corvino, or dunk them in spicy mayo.
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1. Cut

Cut the Potatoes
Credit: Eric Wolfinger

Cut and discard 1/2 inch from ends of potatoes. Cut potatoes in half lengthwise; cut halves crosswise into quarters. Slice quarters lengthwise into 1/4-inch-thick slabs.

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2. Rinse

Rinse the slices
Credit: Eric Wolfinger

Place potatoes in a large bowl; rinse under cold running water until water runs clear. Drain potatoes and place in a stock pot; add 8 cups water, vinegar, and kosher salt.

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3. Simmer and dry

Simmer and Dry
Credit: Eric Wolfinger

Set pot overmedium-high and bring to a simmer. Reduce heat and simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes.Using a spider or slotted spoon, carefully lift potatoes from water and arrange in a single layer on a wire rack set inside a rimmed baking sheet. Let stand until cool.

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4. Fry, freeze, fry again

Fry, Freeze, and Fry
Credit: Eric Wolfinger

In a large heavy pot, heat 2 inches of oil to 250°F. Working in batches, fry potatoes until tender, about 6 minutes. Lift potatoes from oil and place on rack to drain.When potatoes are cool, arrange on a parchment paper—lined baking sheet and freeze. (Potatoes can be kept frozen up to 1 month in an airtight container.)Heat 2 inches of oil to 350°F. Working in batches, fry frozen potatoes until puffed and golden, 3 to 5 minutes. Remove fries and place on paper towels to drain.

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5. Season

Season
Credit: Eric Wolfinger

Place hot fries in a large bowl. Sprinkle with flaky sea salt, and toss well to coat. Serve immediately with XO sauce, aioli, spicy mayo, or your favorite dip for dunking.

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    1 of 5 1. Cut
    2 of 5 2. Rinse
    3 of 5 3. Simmer and dry
    4 of 5 4. Fry, freeze, fry again
    5 of 5 5. Season

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