So, Chef, if I understand correctly we are frying the potatoes from a completely frozen state……correct? Thanks appreciate all the great ideas and recipes !!
I tried this tonight using one and they came out dry but I did skip the freeze part due to time. I know a lot of people who swear by and love them but I’ve had limited success with air fryers and tonight was no different. Your results might turn out better.
Great technique! I've used parts of this but didn't freeze or use avocado oil. Do you have advice or technique for dealing with the leftover oil at home?
what are your thoughts on kennebec potatoes? are they substantially better when using this method? or does the vinegar boil enable the russet to equal the kennebec in quality?
So, Chef, if I understand correctly we are frying the potatoes from a completely frozen state……correct? Thanks appreciate all the great ideas and recipes !!
Correct.
Thanks! One more question….is this process practical for use in a restaurant setting?
This is literally from his own high-end restaurant, so yeah I would think so. As he says elsewhere though it is high-effort 🤷
Can I use my air fryer? Will it give good results?
I tried this tonight using one and they came out dry but I did skip the freeze part due to time. I know a lot of people who swear by and love them but I’ve had limited success with air fryers and tonight was no different. Your results might turn out better.
Do you need to cut the eyes out of the potatoes first?
Great technique! I've used parts of this but didn't freeze or use avocado oil. Do you have advice or technique for dealing with the leftover oil at home?
what are your thoughts on kennebec potatoes? are they substantially better when using this method? or does the vinegar boil enable the russet to equal the kennebec in quality?