Sure you could make a quick french fry and just fry them until they're kinda crispy, but then again they'll also be kinda limp and sad. I wanted something with that beautiful crunchy crust on the outside and soft fluffy inside.
4 large russet potatoes
Vacuum sealable bags
4 cups water
1 Tbsp salt
½ tsp baking soda
½ cup parsley
½ parmigiano reggiano, grated
1 clove garlic, grated
Pinch of salt
Attach the sous-vide to the side of a bowl or pot filled with warm water. Set the sous-vide to 90 degrees celsius.
Make brine by combining water, salt and baking soda in a bowl, and set to the side.
Peel potatoes on a cutting board draped in parchment paper and place in a bowl of water.
Slice potatoes into planks, about ½ inch in thickness. Then, cut those planks into baton-like shapes; same ½ inch thickness as before.
Take ⅓ of your cut potatoes, place them in a vacuum-sealable bag and add a little bit of brine; just enough to cover the top of the potatoes. Remove any excess air from the bag.
Place fries into your sous-vide bath for 15 minutes.
Once they finish cooking, remove them from the bath and place them on a wire rack to cool and dry. You want the exterior of the fries to be super dry.
Carefully lower batches of fries into oil that has been preheated to 270 degrees Fahrenheit. Let cook for 5-7 minutes, or until the exterior has become crusty. Note: you do NOT want any color here yet.
Drop fries in batches into 375 degree Fahrenheit oil and cook for 1 ½ minutes until dark. Remove from oil and dress with salt.
Combine parsley, cheese, garlic and salt to a bowl and stir.
Sprinkle on top of fries.