With summer around the corner and the universal hunt for tasty yet healthy dishes intensifying, a game-changing method to make light and crispy fries has arrived straight from a Michelin-starred kitchen. Prepare your forks (and your taste buds) as we dive into a culinary trick that could have even your most health-conscious friends eyeing your plate.
The Mastermind Behind the Method
Pierre Marchesseau isn’t simply another name swirling around the culinary world; he’s an outright institution. Officially retired since 2009, Marchesseau continues to shape the world of cooking, his influence spanning beyond borders thanks to an impressive legacy: more than 126 published works, translated into nine languages. French gastronomic know-how? He practically wrote the book(s) on it—literally.
The Secret Step: Starch Be Gone!
If you think making excellent fries is all about heating oil, think again. Marchesseau champions a crucial but often neglected step: removing excess starch from the potatoes. Before you even turn on the fryer, slice your potatoes into sticks and let them take a 20-minute cold-water bath. What’s going on here? This soak draws out some of the starch, a secret culprit responsible for fries that soak up too much oil and end up soggy instead of satisfyingly crisp.
- Cut potatoes into batons
- Soak in cold water for 20 minutes
- This reduces potato starch, helping fries stay crisp and light
Precooking: The Publicly Ignored MVP
After draining and drying your soon-to-be fries, Marchesseau prescribes a quick boiling session—yes, really! Precook the potatoes for 5 to 7 minutes in boiling water. This step guarantees even cooking and does something magical: it further limits how much oil those fries can absorb when they hit the fryer. The result? Fries that are far less greasy but no less delicious.
- Boil for 5 to 7 minutes
- Drain and let cool
Think of it as a quick spa retreat for your potatoes before they take the plunge into hot oil glory.
The Grand Finale: A Short Dive in Hot Oil
Once cooled, these prepped potatoes are ready for the big finish. Drop them into a bath of very hot oil for a brief spell—long enough to turn golden and attain that signature crunch, but not so long they get overwhelmed. According to Marchesseau, picking your oil is key: extra virgin olive oil is preferred, adding a touch of flavor (and a dash of Mediterranean flair). And if you want to elevate your fry game further, the type of potato matters too—look for varieties like Monalisa or Kennebec for best results.
- Use very hot oil (extra virgin olive oil is suggested)
- Fry briefly until golden and crisp
- Select potato varieties like Monalisa or Kennebec for an optimal finish
This technique doesn’t just shave off calories by limiting the frying time and reducing how much oil is needed—it also leaves you with fries that are lighter in texture, crisper to bite into, and generally more wallet-friendly. Fewer calories, less oil, and taste that doesn’t compromise? Yes, please.
The best part? This approach is simple, effective, and accessible. It isn’t exclusive to Michelin-starred chefs—no advanced skills necessary. It works for fries, but can also inspire the way you approach other fried foods. If you’re looking to dial back on fats without dialing down on flavor, Pierre Marchesseau’s wisdom could be just what your kitchen needed.
Ultimately, Marchesseau’s approach not only revolutionizes how we prepare fries; it invites us to see food preparation in a new light, proving that indulgence and well-being can cheerfully coexist. After all, who said you can’t have your fries and eat them too?
