The Corvino House Fries are the perfect side to any dish!
- 2 Idaho® Russet potatoes, unpeeled
- 2 quarts water
- 1 cup distilled vinegar
- 3 tablespoons kosher salt, plus more for seasoning*
- 3 quarts vegetable oil (or other high temperature frying oil)
- Seasoned Potato Powder to taste*
- Wash the Idaho® Russet potatoes.
- Cut 1/2 inch off ends of each potato. (We roast and dehydrate the scraps to make a powdered and salty seasoning* for the fries.)
- Place potato on a cutting board and cut in half width-wise, then cut each half length-wise to create 4 quarters.
- Lay each quarter cut side down and cut in half lengthwise so you have eight pieces.
- Slice each eighth of potato lengthwise, 1/4-inch thick, yielding 4 slices per piece, 3 cut rectangular slices and one skin-side wedge.
- Rinse potatoes in a colander and allow to drain.
- Transfer potatoes to a shallow stock pot, then cover with water and vinegar. If the potatoes are not thoroughly covered, add more liquid with a ratio of 8 parts water to 1 part vinegar.
- Add the salt and bring to a simmer.
- Cook until potatoes are tender when pierced with a fork, about 8 minutes.
- Gently pour the potatoes into a colander and allow to drain.
- Arrange potatoes on a wire roasting rack placed inside a baking tray lined with a paper towel.
- Allow potatoes to steam dry at room temperature.
- Pour the oil into a deep fryer or heavy saucepan.
- Heat the oil to 250ºF.
- Fry potatoes 6 to 8 minutes in small batches, until lightly browned. Avoid crowding and potentially lowering the temperature of the oil.
- Remove potatoes from the fryer, arrange on a wire roasting rack and allow to cool.
- Once potatoes have cooled to room temperature, transfer to a tray lined with parchment paper and place in the freezer. Once frozen, place in a smaller container and store.
- To finish, fry potatoes once again, this time at 350ºF until golden brown and crispy.
- Season with kosher salt or Seasoned Potato Powder.
*In lieu of salt for seasoning, Chef Corvino makes a Seasoned Potato Powder that starts with saved Russet potato peelings. They are washed, dehydrated at 160-200ºF in a food dehydrator or convection oven until completely dry, then ground into powder using a spice grinder or blender. A little added sea salt along with other dehydrated vegetables and spices gives this powder its distinctive taste.