French Fries 101

Emily Farris
Emily Farris
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. 
Serves
2
Prep Time
00:15
Cook Time
00:35
French Fries 101
3.43 (7)
2861
Ingredients
2
Large Russet potates
2 tsp
Olive oil
Table salt
Black pepper
Non-stick cooking spray
Steps

1. Preheat for first cook

Preheat the oven for the “par boiling” stage — with full steam! 
Sous Vide Mode: Off
Steam: 100%
Temp: 175°F
Heat: Rear

2. Wash and cut potatoes

Wash and dry the whole potatoes, then cut them into ¼-inch matchsticks.
Wash and cut potatoes

3. Arrange for first cook

Line the sheet pan with foil, then evenly distribute the matchsticks on the pan.
Arrange for first cook

4. First cook

Cook at full steam for 20 minutes. 
Sous Vide Mode: Off
Steam: 100%
Temp: 175°F
Heat: Rear
00:20 Timer

5. Remove pan and adjust oven settings

Carefully remove the pan from the oven and set aside. Adjust the oven settings for the high-heat “fry.”
Sous Vide Mode: Off
Steam: Off
Temp: 470°F
Heat: Rear, Top

6. Toss fries to season

In a large mixing bowl, carefully toss the par-cooked fries with two teaspoons of olive oil, about a half a teaspoon of table salt, and pepper to taste. (You can use your hands or tongs for this. Just be gentle so you don’t break the now-soft fries!)
Toss fries to season

7. Prepare for second cook

Prepare the sheet pan with fresh foil and coat it with non-stick cooking spray. Evenly space the fries on the pan. (Fresh foil is important because the first cook released sticky starches, so don’t skip this part!)
Prepare for second cook

8. Second cook

Return the pan to the oven to “fry” the fries. For less crispy fries, cook for 12-13 minutes instead of 15. 
Sous Vide Mode: Off
Steam: Off
Temp: 470°F
Heat: Top, Rear
00:15 Timer

9. Serve

Carefully remove the pan from the oven, transfer the fries to a plate or bowl, and serve with your favorite dipping sauce.
Serve
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