French Fries 101
October 13, 2020
Craving restaurant-style fries? Look no further than this combi-oven French fry recipe. The reason restaurant fries are so good is because they go through a two-step process — par boiling to soften the potatoes followed by a dip in the fryer for crisping. It’s easy to replicate the method at home with the Anova Precision Oven by first cooking raw potatoes at a low heat with full steam, then switching to the air-fryer mode. These fries remind me of perfect Belgian frites, which are best when dipped in mayonnaise, but they’re fabulous with ketchup, too. For more seasoned fries, add ¼ teaspoon each of cayenne pepper and sugar in step 6.