How to make Anthony Bourdain’s legendary French fries
It started in a sweltering spot in the kitchen between the oven and the fryer, went via Myanmar, Chile and Bhutan to worldwide fame, and ended tragically. One year in Anthony Bourdain’s career had more highs and lows than most people experience in an entire lifetime. Fortunately, you can step into his shoes for a moment and discover how it all began: with his legendary fries at restaurant Les Halles in New York.
The French brasserie Les Halles in New York had a deliciously straightforward menu: full of classics such as steak béarnaise, served with fries, of course, and boeuf bourguignon. Anthony Bourdain was at the stove here, together with a whole group of lunatics, as you can read in his biography. Les Halles’ fries were world-famous. Sadly, the restaurant no longer exists, but fortunately the recipe for the ultimate fries does.
First, into the water
Only three ingredients, nothing complicated. So why were Bourdain’s fries so special? He soaked the potatoes in water overnight first, then rinsed them thoroughly. This gives you a perfectly browned crust on the outside and a soft interior. A little salt, and they’re ready.
How to make Anthony Bourdain’s fries
- Bourdain naturally used Idaho potatoes. You can’t get those in the Netherlands. Choose a floury potato instead, and you’ll get the same effect.
- Peel the potatoes and cut them into fries. Soak them in cold water for at least half an hour, but preferably overnight.
- Rinse the fries and dry them. Heat the deep fryer to 140 degrees, and fry the potatoes for 6 to 8 minutes, until the fries become slightly translucent. Remove them from the fryer and let them cool for about 15 minutes.
- Turn up the deep fryer to 190 degrees. Put the fries back in the fryer for another 3 minutes. This gives them their crispy crust. Drain the fries on paper towels or a tea towel. Sprinkle with salt. Eat immediately.
Also read:
- Travel around the world with Anthony Bourdain in your backpack
- Hold my drink, a documentary about Anthony Bourdain is coming
- Anthony Bourdain’s iceberg lettuce with Stilton and pancetta
Source: Fine Dining Lovers
