Garlic Cilantro Fries

Prep

20 min

Cook

25 min

Rest

1 hour

Serves

4

Ingredients

• 3 pounds russet potatoes
• 2 quarts frying oil
• 4 cloves garlic, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1 tablespoon kosher salt
• Roasted jalapeño ketchup, for serving

Method

1. Cut and rinse

   Cut the russets into even batons, skin on, about a quarter inch thick. Rinse under cold water until the water runs clear, then hold them in cold water while the oil comes up.

2. Dry them properly

   Drain and dry the potatoes completely on towels. Any water left on the surface will steam instead of fry and you will not get a crust.

3. First fry, low

   Fry in batches at 275 degrees for about 6 minutes, until the potato is cooked through but still pale. Lift out and drain.

4. Rest and cool

   Spread them in a single layer and let them cool for at least an hour. This rest is what makes the difference between good fries and the ones people drive across town for.

5. Second fry, medium

   Fry again at 325 degrees for about 3 minutes to set the outside. Drain again.

6. Third fry, hot

   Fry a final time at 375 degrees for 2 to 3 minutes, until deep gold and audibly crisp. Work in small batches so the oil temperature does not drop.

7. Finish off the heat

   Drain, salt immediately, then toss with the raw garlic and cilantro in a bowl. The garlic goes on raw at the end, never into the oil. Serve with roasted jalapeño ketchup.

Every Detroit 75 sauce is made in our kitchen.

Notes from Mike

The rest between the first and second fry is not optional and it is the step everybody skips. You can do the first fry in the morning, leave the fries on a tray in the fridge, and finish them when people show up. That is how we hold them at the shop.