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The Breslin • ManhattanThese fries have a cult following at The Breslin. Boiling makes the potatoes tender; double-frying makes them insanely crispy. More Fried Food Recipes

September 2009

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Credit: © Matthew Armendariz

Recipe Summary test

active:
1 hr
total:
3 hrs
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the potatoes into 1/3-inch-thick steak fries and transfer to a bowl of cold water. Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes. Carefully drain the potatoes and transfer them to a paper towel–lined rack to cool. Refrigerate until chilled, about 1 hour.

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  • In a large, deep skillet, heat 2 inches of oil to 250°. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool.

  • When all of the potatoes have been fried once, heat the oil to 350°. Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch. Drain the fries on a paper towel–lined baking sheet, sprinkle with salt and serve.

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