Triple Cooked French Fries Like a chef

[@HKKetoRecipes]

So here is a fun fact for you. I am from India and I am from a community of people called Sindhi's. We have a dish called Alu Tuk which is basically triple cooked fried potato. My grandmother made this for me all the time. So we par boil the potato, then chill it, then deep fry on a low temp to finish the cooking and then squash the potato and fry a 2nd time to get it really crunchy and crispy. Then we season it with a couple of spice powders like dried mango powder, red chilli powder and salt. But I always just ate them with salt. One of the best if not the best potato dish in the world according to me.

[@indivisiblemusic9753]

Hello

[@chrib2209]

You forgot to say that you put diarrhea and throw up on it

[@bigtable]

..? what India have you seen cuz where I live it's pretty neat man I eat at restaurants​@@chrib2209

[@SatyaPrabhu07]

​@@chrib2209 Chill blud, this isn't insta :)

[@MysteriousNight_Macoroni]

​@@chrib2209 racesist

[@PatrickFord1]

I can simplify this for you... 1) Slice your taters, par-boil (from cold, as shown in the video) in heavily salted water, then refrigerate for 1 hr minimum 2) Par-fry, then bag and store in the freezer 3) Fry for 2-3 minutes, then season and serve Par-boil/fry = partially boil/fry

[@akhymedi]

quick question, do we wait for the fries to come to room temp before putting it in the oil or just put it in straight from the frigde?

[@PatrickFord1]

@@akhymedi Fry straight from the fridge and freezer. Good question!

[@smallpeople172]

Can you elaborate on par fry because I’m not sure when to stop them

[@omarinadeleon810]

Good question, I'm kinda thinking ore ida fries are frozen when you fry,air fry or bake in the oven. I prefer air fryer. ​@PatrickFord1 whatever method works for you.

[@Gonzo-76]

Everything the same BUT I use a air fryer for the final cook. The frozen fry is already coated in oil. So they cook up pretty good and holds their shape and stays crispy.

[@staciesabatino3817]

Matt,Thank You for teaching us. That crunch gets me! Love language and and dedication to put forth the effort.I appreciate you.

[@acooknamedMatt]

❤️

[@OfficialUnknownRobloxUser]

Now I know how make better fry’s lol!!

[@NeuroBe]

In Belgium fries are cut straight, not with an apple corer, sides 8-10mm, then rinced and dried in a cloth. Fried twice in beef fat, first at about 160C to cook them through, then after cooling down outside the fridge fried a second time at 180C. Never fried until they are brown, more golden yellow. We don't go for crunch, but for taste. You also need the right potatoes. And eat them of course preferably with mayo.

[@le_lampadaire.]

I remember 130⁰C for the first cooking then 180⁰C

[@feliciar2773]

I think the perfect fry really depends on the person. Can't say one fry is perfectly fried for every single person. Lots of people love the crunch but they don't want it overcooked obviously. I like my fries just like he made them with the crunch but at the same time they're still soft😮 that is the perfect fry for ME at least

[@jpschaerbeek9659]

Yes agreed- fried twice in beef dripping - Belgian fries are probably the best. Important to add that fries are food for people rich or poor. Not to be over complicated in a poncy restaurant

[@GDBLUNT420]

At least my Belgians e joy them with mayo too, everyone in America looks at my like I'm crazy when I do that but it's so damn good.

[@jjjdgd5]

@@le_lampadaire. the first temp is not important. It just have to get cook (fragile state)

[@carlosvitor908]

Fun fact, my wife does that all the time. The difference is that after boiling the botatos, she throws frozen water over it. and then put it to freeze, then she fries it twice, delicious. Sometimes she fries the garlic together with the fries so the oil gets garlic taste lmao

[@wolfhead-hx2mn]

Frozen water is just ice?

[@larrymonty4684]

Tried this method tonight and these are the best fries I had in a long time. 1st freeze was only 30 mins 2nd freeze was an hour 3rd deep fry was 8 mins. Thanks for the recipe and technique.

[@acooknamedMatt]

Hi

[@LittleQween65]

Hi!

[@klausdellandrea]

ay man i love the series youre doing rn keep it up !!

[@nagol5954]

Wsp

[@enderterminator302]

Yes

[@ProZombieVeteran]

Heston Blumenthal also has a recipe for English roast potatoes which is probably similar to this and I believe he says "boil it as long as you dare" or something like that. I'd be concerned about warming the fridge with hot parboiled fries/potatoes. I made a massive batch of roast potatoes at Christmas and used a fan to cool the potatoes. I think I'm a genius. They cooled and dried in minutes although it turned the kitchen into a sauna.

[@acooknamedMatt]

Hey potato sauna sounds nice

[@OdysseusAres5500]

The energy of telling someone "I think I'm a genius" is something I aspire to be every day.

[@ProZombieVeteran]

@@OdysseusAres5500 I never said I was a genius in terms of my intelligence, but in terms of a "genius" method of preparing potatoes. I am a genius if that helps 🤡🧐

[@yakone1379]

I thought it was bad for the food to put it hot inside the fridge, so you let it cool naturally first.

[@yomammasaurusrex9571]

Love your stuff, matt. Feels like a chill buddy giving me cooking advice.

[@acooknamedMatt]

:) glad you’re here hanging

[@tomwaitsfornoone1182]

finally an idea for my 20lbs of beef fat trimmings. lol

[@acooknamedMatt]

Haha

[@OfficialUnknownRobloxUser]

HI MATT

[@Wisteriablight4408]

Why do you have 20lbs?

[@I_love_myking_choso]

I like ur pfp

[@tommyturbe6346]

That definitely wasn't cat, that was someone trapped in his basement whom he's harvesting fat from lol.

[@danbowman318]

His name is Duck

[@lf2334]

Damn, Tommy. That's dark. Need to talk?

[@tommyturbe6346]

@@lf2334 Heh… that was just a mere glimpse into my dark soul😈

[@lf2334]

@@tommyturbe6346 eeeeek!!!

[@carlosinigounite3183]

Why is this like a conversation

[@mcmikec5473]

Looks good! I love all the information you give on your videos

[@acooknamedMatt]

:)

[@Samuftie]

Thank you for no music and great video. Beautiful.

[@HandsOnKnowledge]

I made these a couple of weeks ago and the family loved them, rewatching because I am making these again tomorrow 😀

[@ruiaraujo6258]

Here's the best way to make fries I found so far, can't do it any other way after. Cut them thin but not very thin, like half cm thick sticks, with the peels on preferably. Throw them in warm water, not boiling, warm, with salt and herbs and let it rest for at least 2 hours. Fry in sunflower oil after, sometimes I do it in olive oil but cant heat it so much, and must cut disks instead of sticks. The marinate in warm water is the secret, it makes such a difference, and u can season it however u like, the potatoes will take the flavor. I like to squeeze half a lemon in there and throw in the peel, it's amazing.

[@DJazium]

Epic! The sour garlic salt idea is brilliant. Thank you!

[@FutballForall7]

I thinkanother reason why their cripsy is because he leaves the potatoes in the fridge Uncovered wich dries them out and as a result makes them more crispy

[@grumpyoldmanGAMING1967]

This was the first video of his I have watched and I don't know what his training is or his background but something immediately stuck out to me When you are a professional cook in a restaurant you learn something called food safety and one of the things you learn about food safety is that refrigerators are not for cooling items down. Refrigerators are designed to maintain a temperature. So if you take a hot item and put it into the refrigerator the refrigerator is not capable of maintaining its internal temperature with something irradiating heat. Therefore in the time it takes to cool down whatever you have placed inside that refrigerated environment everything else in the refrigerator will rise in temperature. Again in food safety training you learn that the danger zone for bacteria is 40° to 140° bacteria grows in this temperature area. In order to stop bacterial growth you must maintain a temperature below 40° and to kill bacteria you must maintain a temperature above 140° If you place a hot item in your refrigerator in the time span it takes for the refrigerator to bring that item down below 40° everything else in your refrigerator will rise above it and therefore be growing bacteria. This is a recipe for disaster. A hot item should be allowed to cool in the room until it reaches room temperature and then can be safely placed into the refrigerator.

[@laydownlays]

or he could just let them cool first and then in the fridge

[@brianp9268]

Lol

[@9595david]

Lol this isn’t any rare info. I learned this in school. Then again working at McDonald’s. Then again at Denny’s. Literally every restaurant chain teaches this. It’s really not that serious when you’re making food at home man🤦🏽‍♂️ but as a cooperation that’s serving the public - yes, it is a little more important. Don’t take life so serious - you’ll be fine…

[@brianp9268]

@@9595david my milk got up to 41 degrees because of French fries. I died.

[@9595david]

@@brianp9268 💀😭

[@andrew-o5i]

i use some bicarbonate soda here in the uk , think in usa its baking soda , put a small amount in with water to pre boil ... great for roast potatoes as well ...

[@Anno_Nymous]

1 - potato (Agria potato) , 2 peel and soak overnight to get rid of starch 3 - boil until the almost break apart 4 - cool 5 - oil-blanch (140c) 6 fry in 50/50 beeffat/peanut oil (180 [190 for bigger portions]).

[@tonykomer2997]

Tur freezer is best. The point of the cold is to dehydrate the skin of the fry. The more dycles the crispier the skin gets while the middle stays fluffy

[@missilereplicas]

Use Auto Body paint strainers to filter used fry oil. They have an extremely fine mesh. Oil can't be hot

[@DS-mw7pi]

Just put some vinegar in the boiling water, that way they will keep their shape better.

[@acooknamedMatt]

Nice

[@TraTraiscool]

What does the vinegar do? Do you have any sources where I could learn more about this process?

[@stephenboyd7244]

I actually do that or add lemon juice

[@edwardtorai3545]

Just discovered your channel, super chill and information, keep your current presentation pls! Great stuff

[@acooknamedMatt]

Thanks, will do!

[@enderterminator302]

Yes

[@Nole2701]

Am i the only one who likes fries that aren't super crispy? Those sound like potato chips at that point.

[@AndrewAu]

I’ve done this recipe for chunky British chips… not fries. And instead of sticking them in the fridge, I put them in the freezer. Seems to work well. Super crispy exterior and creamy inside.

[@acooknamedMatt]

Nice

[@gunnedballer]

im having a bad day but this is making me feel better, its also looks very tasty!

[@curtismorrow4537]

Reminds me of something I experienced in Germany where some food trucks would prepare pome frits or French fries by piping potatoes using a meat grinder, or maybe it was a pasta press, and shave them off into noodle short round noodle and drop them into the fryer.

[@johnski3967]

@curtismorrow4537 That sounds a lot like what I got to see when I was selling equipment to an Ore Ida Potato factory in Michigan. They had a production line that would squirt out about 2 or 3 inches of potatoes and shave them off maybe about a couple hundred at a time every few seconds dropping into hot oil and floating down the line. That's how we get one of my favorites...... Tatertots!

[@syedahossain9733]

Do you keep the potatoe chips after the first and second fry right in the fridge when they are still hot or wait for it to cool down? And what herbs did you use in the oil? I so wanna try it, it looks delish!! 🤤

[@PleatherJacket]

Damn.. I feel like it’s worth the effort. Good shit

[@acooknamedMatt]

So worth it :)

[@PleatherJacket]

@@acooknamedMatt I can confirm it was worth it. I cheated on the rest times but still the best fries I have ever had. Thanks Matt

[@TheMunkzilla1]

I really like the apple corer idea! I am going to try this method with sweet potatoes and see if it still works.

[@acooknamedMatt]

Try it out i really dig the shape

[@Toastedbuttsack]

Hate sweet potatoes lol

[@harveywaitchison2062]

After the boil, the first refrigeration brings out the sugars in the potatoes. Good work!

[@Kevin986_]

Can the same techique be done with an Air Fryer?

[@tomerrubin1667]

french fries is the best food everrrrr

[@duncanmacphee200]

Love the idea of using an apple corer - genius! Can't wait to try it.

[@acooknamedMatt]

Have fun!

[@HomeChefRichie]

FREAKING Awesome tutorial!!! I've learned tons!

[@Accoo]

Finally an actually good theory video about french fries and not the bs of other american youtuber. Animal fat is the secret sauce! Belgian 🍟 always use that. Great video (Except the garlic powder, noooo)

[@simonllewellyn1825]

Informative. Thanks.

[@acooknamedMatt]

Glad it was helpful!

[@cdatlas]

I followed Heston’s fish and chips recipe recently and it resulted in both the best fish and fries I have ever had.

[@sergeinester6261]

Starchy white (In Tasmania Up-To-Dates or our secret potato in the off season) ie the flesh is white. Steam until you can jsut put a fork through without breaking the potato. Let cool - steam is the enemy of crunch. Then use high boiling point oil (canola, vegetable, etc) in an oven at 180 c place chips, potatoes or what ever shape - leaving at least a finger’s width of space around each piece in the baking pan and enough oil comes up to around 1/3 height of whatever shape of potato you use. Bake for around 30 min until it starts to just go golden. Flip all of them. Turn the oven up to 220 c and let them cook til you get colour you like.. just remember the the ideal is just slightly golden as the potatoes are fluffy inside and crunchy outside…don’t leave in the oven remove and serve immediately.

[@acooknamedMatt]

Rad thanks for the info

[@johnmejia4428]

Definitely would love to see the results when cutting the potatoes with the skin on.

[@benjaminott2129]

Hi, Maybe i'm not good at listening. But what is the temperature on the oil for the second frie?

[@Dina_tankar_mina_ord]

What if you start boiling them from cold and, instead of waiting until they almost fall apart, transfer them to a bowl with paper towels on top and microwave them? This method might be less aggressive, allowing the steam to escape and the moisture to be absorbed by the paper. I'm not sure if it works, but I'm curious if it would help maintain their shape.

[@grantwalkersound]

The sour garlic salt doesn't sound weird, and makes total sense... Similar concept to using malt vinegar. You're getting that sour acid kick to balance the salty nature of the fry.

[@acooknamedMatt]

It’s so good

[@OfficialUnknownRobloxUser]

Now I know how make better fry’s!!

[@twatts1523]

If you left the potato in the apple corer, wouldn’t it just pop out if you push it into the potato for the next fry?

[@unimpressedsquidward3059]

This got me wondering, can fries be deep fried using ghee?

[@archanaaverma1253]

Sure, why not.

[@biswajitmohanty4467]

I love your knife, does it have a particular brand or name?

[@EatSleepHondaKseries]

Motor oil work as well just fine

[@manomaylr]

This looks absolutely mouth wateringly delicious. And it will TEST. MY. PATIENCE!

[@sevendayoptions6704]

That single jar of duck fat must have cost 50 dollars.

[@acooknamedMatt]

lol no 8$

[@djm6683]

@@acooknamedMatti bought two small half pints for 10$ each 😭😭😭

[@ChiliCheeseDawgz]

@@djm6683 u getting ripped off

[@arent2295]

​@@djm6683you got finessed

[@Jimmy-Legs]

@@acooknamedMatt. x4

[@timchambers7068]

Hi Matt, which restaurants did you work at? If you don't mind sharing :) love ur vids, great knowledge

[@acooknamedMatt]

Worked at many spots over the course of 12 years after culinary school. Before KZbin i was a Tournant for fifteen restaurants in seattle :)

[@leahjean7783]

these look soooooooooooo good but i have a question what kind of potato did you use??

[@chriscann2774]

Looks like a Russet to me

[@thenexuscowboy9491]

What apple corer is that? Seems small. I bought one off amazon to do this but the core is real big so the fries would be really big lol

[@AB--]

Which potatoes variety did you use ?

[@1061shrink1061]

If you add vinegar to the water they won’t fall apart so readily

[@sultanadham1988]

This is a great video but you mentioned you'd leave the skin on next time. We make similar chips where I work and part of the reason to why these chips come out the way they do is the because of the flaky fissures on the potato from the initial boil. Much like a roast potato, the starch won't form these fissures where there is skin (so you wouldn't get the crisp you're looking for) Figured that might be of note for anyone wanting to make such a thing for the first time.

[@toluabodunrin4941]

Is there an alternative to duck fat for a vegan? Like olive oil, or other non-dairy butters? And can they still work well for making fries?

[@acooknamedMatt]

Yea

[@GarthKlaus]

Peanut

[@byron7165]

Beef Tallow is where it's at for frnch fries.

[@bizzz.R]

Some of the best deepfried foods I tried... use lard.

[@HadBadDay]

I dont know but i never eat fried potatoes that are precooked in water,doesnt really give potato flavor,its better to rinse then dry abit in oven then fry,also i bet this way its crispier and 100% no oils sucking in like cooked potatoes

[@mas3ymd]

5:14. Your comment about the “shell” is absolute nonsense. You clearly have not done any reading about oils, frying, or anything else. Animal fats tend to be saturated fats that are not liquid at room temperature like unsaturated fats such as olive oil or vegetable oils. That doesn’t mean that they are rigid enough to form a “shell”, as you seem to think. Not at room temperature. And definitely not at the temperature at which French fries are typically consumed. And again: you also have absolutely no idea what happens to foods as they are deep fried. Their texture after frying has almost nothing to do with the type of fat used.

[@acooknamedMatt]

I suggest you read Harold Mcgees on food and cooking. He will explain the science better than I :) sorry if you’re confused 🫤

[@THR3Official]

Bro wasting so much of the potato, and I'm supposed to be impressed by this.

[@THR3Official]

And before you give me that "well, that's what makes them Michelin Star quality" BS, that's literally why everyone thinks Michelin food is pretentious crap.

[@lachinita2007]

What's the temperstur of the second fry?

[@HerminioDelRosario]

Is that white block thingy animal fat as well? The one he put in the strainer

[@undergroundmoe]

Never had better fries than made at home fries

[@nyanuwu4209]

"Blanch, fry, whatever you wanna call it." No. What you're doing IS frying and IS NOT blanching. Words have meanings. That is how they MEAN THINGS. It's the basis of language. There's a reason your channel is called 'A cook named Matt' and not 'A shoe named Cricky'.

[@oneautumnleaff2119]

no fries will be better than wingstop by my house, theyre so fkn good

[@acooknamedMatt]

Those are so good

[@rockerphotographer]

You just turned me into a French fry snob

[@vessto]

We use pork fat in Bulgaria. The fries get very delicious.

[@Shux8602]

How would this apply to sweet potatoes?

[@jsnmart97]

You got me on this one.. 👏 👏

[@acooknamedMatt]

:)

[@spirited-traveller]

Did you thaw before the final fry ?

[@davidblalock9945]

Well, truth be told, restaurant fries vary widely.

[@ryeeye]

here is the Karen who just wants to argue

[@francescoc.6592]

God bless you. Who loves French fries knows..

[@zachary658]

If you put a little bit of vinegar in the boiling water they won’t fall apart

[@Chewbacca-ls7ls]

They are really good

[@Edward135i]

BTW Chris Young's frozen Air fryer French fries are incredible and easy to make.

[@jasonlarry123]

genuinely curious why you took so much of the top off...like it's just wasted potatoe init?

[@GarthKlaus]

The size was based on the size of the apple corer.

[@vinivv]

I cook my potatoes first in the microwave 7-8 minutes let them cool cut them and fry way better tasting and faster gotta be peanut oil or canola

[@VinegarAndSaltedFries]

Beautiful knife.

[@prezentacja]

WHO goes to a michelin restaurant and order fries ?

[@GarthKlaus]

Douchebags? 😂

[@misterphmpg8106]

Put steaming hot stuff in the fridge?

[@stevenh6422]

Yo just found, kind of nuts that you have over million subs and have so much quality content. Really happy i found you!

[@acooknamedMatt]

Thank you so much

[@eliottlibert-do8ff]

You forgot potato corner my favorite

[@jonathangoldsmith7832]

I always thought the first blanch was supposed to have some vinegar in it?

[@BlenAsfaw]

but what if the apple corer is bigger ??

[@kirill2525]

why does it need to be fried 2ce? why cant it work from being fried 1 time? and is there an air fryer recipe for those that don't want to use all that oil?

[@Christhecateatscookies]

How do fries taste like?

[@east_coastt]

Like creamy crunchy potato. It’s salty

[@airplaneB3N]

I hate shorts that gaslight me into thinking I'm going to learn something or get something out of it only for it to be a teaser for a much longer video.

[@bbb12228]

Herbs are only useful at the 1. Low temp. fry !

[@acooknamedMatt]

Nice

[@FirstLast-ir3wg]

I'll give you one more award winning recipe, cut the fries, put them in Luke warm water with baking powder in it, take them dry them in a salad rinser. Fry them in rice bran oil at max temp for 3 mins that's it. If you want absolute award winning fries......cut the fries, put them in room temp water with baking powder and start electrolysis process so that starch would drain out slowly and after 10-15 mins rinse them fry them......

[@landerverheyden1652]

Me waiting for the new best fries to than see it's just a normal everyday fri. If you live in Belgium that is. I guess normal fries is a high end fries in America.

[@acooknamedMatt]

Nice

[@chungkng]

what a fucking professional. thank you so much for sharing brother

[@acooknamedMatt]

❤️

[@BobRoss-u1s]

when he cuts potatoes, one Belarusian cries

[@puccaland]

I don't know any Michelin starred chef who makes French fries that way. That Blumenthal does it doesn't mean that it's a chef thing.

[@puccaland]

@Jonny_Nemo I meant it doesn't mean that it's a chef thing as in it doesn't mean it's a thing (referring to the title). Bad phrasing from my part.

[@kirill2525]

coconut oil hardens and doesnt require the suffering and killing of animals

[@CulinaryImposter]

I've used this exact method (minus the apple peeler) and whenever I do, the insides pretty much dissappear. It's like I'm eating a hollow (yet tasty) fry. Anyone know why mine disappear?

[@ImmaculateOtter]

I’ve attempted this thrice and have failed each time. Every time, I’ve cooked them too long. A bit less each time, but perhaps I’ll get them right next time. Or perhaps this recipe just can’t reasonably be done in the oven.

[@acooknamedMatt]

The oven is never the move for fries

[@bherber]

Good video, and that's why you're paying more at those restaurants...