J’ai fait cuire mes frites dans du beurre

Ingredients

• 2 kg Potatoes (prefer Yukon Gold or Russet, peeled and cut into 1 cm sticks)
• 2 kg Unsalted Butter (for clarifying; will yield about 1 L clarified butter)
• 2 tsp Salt (coarse sea salt, for finishing)
• 1 clove Garlic (finely grated, optional for finishing)

Instructions

1. Clarify the Butter

   Place the 2 kg of unsalted butter in a heavy pot over low heat. Melt slowly, then increase to a gentle simmer. As the butter separates, skim off the white whey foam with a spoon. Once the milk solids settle at the bottom, carefully pour the clear golden liquid through a cheesecloth-lined fine mesh sieve into a clean container. Discard the browned milk solids (or keep for a nutty garnish if desired).

   Time: PT30M

2. Prep the Potatoes

   Peel the potatoes, rinse, and pat dry. Cut into uniform 1 cm × 1 cm sticks. Do NOT wash after cutting; the surface starch helps achieve extra crispness. Let the cut potatoes rest on a clean towel while the butter clarifies.

   Time: PT10M

3. First Fry (Blanch)

   Heat the clarified butter in the pot to 150 °C (use the thermometer). Working in batches, gently lower the potato sticks into the oil. Fry for 5–6 minutes until just tender but not colored. Remove with a slotted spoon and let drain on paper towels.

   Time: PT10M

   Temperature: 150°C

4. Cool Between Batches

   Spread the blanched fries on a tray and let them rest for 5 minutes. This cooling step creates a dry surface that will crisp up during the second fry.

   Time: PT5M

5. Second Fry (Crisp)

   Raise the clarified butter temperature to 200 °C. Return the fries to the oil in batches and fry for 3–4 minutes, or until golden‑brown and crisp. Remove, drain on fresh paper towels, and immediately season with salt (and optional grated garlic).

   Time: PT4M

   Temperature: 200°C

6. Serve

   Transfer the seasoned fries to a serving bowl. Serve immediately for maximum crunch. Leftovers can be reheated briefly in the same clarified butter.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

40 g

Fat

18 g

Fiber

4 g