Pressure Cooker French Fries

epressurecooker.com

Machel Anderson

8 to 16 oz. (225g - 450 g) Russet potatoes

1 teaspoon coarse kosher salt

¼ teaspoon baking soda

1 cup cold water

frying oil, shortening, lard or rendered animal fat

(DO NOT use olive oil)

subheading: salt RECOMMENDED EQUIPMENT:

Electric Pressure Cooker

12″ Silicone Tipped Tongs

Trivet, Stainless Steel Steamer or Silicone Steamer

Good quality oven mitt

Good quality frying pan, cast iron skillet or deep fryer

Metal rack and cookie sheet (or plate/paper towels)

Thermometer (optional)

FRENCH FRY TIP: During my internet research, I ran across a newspaper article on french fries which said you should always use potatoes that have been stored at least a couple of weeks, and it mentioned a New York restaurant chef who is so serious about his french fries that during harvest season, he arranges for his supplier to provide him with stored potatoes, rather than fresh. As someone who has actually grown her own potatoes in the past, and tasted freshly dug potatoes, I can tell you there are two reasons for this. When fresh, potatoes contain a lot of sugars, and a lot less starch, which makes them the most delicious fresh grown vegetables I have ever had, but makes them much better as baked potatoes than french fries. During storage, those sugars convert into starches, and its starches that make a good french fry. Additionally, potatoes lose some of their water content during storage. From my own experiments, I would recommend that you use smaller russet potatoes for your french fries, rather than the bigger baking size potatoes – the smaller potatoes seem to lose more of their water content during storage than the larger ones. That extra moisture loss helps make them crispier. FRENCH FRY TIP: During my internet research, I ran across a newspaper article on french fries which said you should always use potatoes that have been stored at least a couple of weeks, and it mentioned a New York restaurant chef who is so serious about his french fries that during harvest season, he arranges for his supplier to provide him with stored potatoes, rather than fresh. As someone who has actually grown her own potatoes in the past, and tasted freshly dug potatoes, I can tell you there are two reasons for this. When fresh, potatoes contain a lot of sugars, and a lot less starch, which makes them the most delicious fresh grown vegetables I have ever had, but makes them much better as baked potatoes than french fries. During storage, those sugars convert into starches, and its starches that make a good french fry. Additionally, potatoes lose some of their water content during storage. From my own experiments, I would recommend that you use smaller russet potatoes for your french fries, rather than the bigger baking size potatoes - the smaller potatoes seem to lose more of their water content during storage than the larger ones. That extra moisture loss helps make them crispier.

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