No matter what you do, you’re still going to end up with a delicious plate of fries. But if you’re looking to make your fries the best they can be, and earn that Michelin Star, there are some things you should keep in mind.
The first thing to consider is the potato itself. The ideal spud for making Michelin-Star fries is a waxy potato such as the Yukon Gold or Red Bliss varieties.
The trick with these potatoes is to cut them into thin strips so that they cook evenly and quickly when fried. You can use a sharp knife or a mandolin for this task, but whatever tool you choose, make sure your potatoes are all cut uniformly so that they cook at the same rate.
Once your potatoes are cut, it’s time to start frying them. To achieve that perfect golden brown color and crisp texture, use peanut oil or vegetable oil with a high smoke point – these oils can handle the high heat needed for frying without burning or smoking.
Fill your pot 3/4 of the way full with the oil and heat it until it reaches 375°F (190°C). Then add your potatoes and fry them in batches until they’re golden brown and crispy – this typically takes about 5 minutes per batch. Once they’re done, remove them from the pot with a slotted spoon or metal strainer and transfer them onto paper towels to drain off any excess oil.
Topping Your Fries
Once your fries are cooked, you can top them however you like! A popular choice for Michelin-Star restaurants is to sprinkle on sea salt and chopped herbs such as parsley or chives for an extra burst of flavor. You can also add cheese if you want something more indulgent – grated Parmesan cheese goes well with fried potatoes!
Conclusion
Making Michelin Star fries may seem daunting but it isn’t too difficult if you know what to do – choose waxy potatoes, fry them in hot oil until golden brown and crispy, then top with sea salt and herbs (or cheese!). With patience and practice, anyone can make delicious fries worthy of any star rating!
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