Camille Delcroix, winner of season 9 of “Top Chef”, is now at the head of his own restaurant, the Bacôve, in Saint-Omer (Pas-de-Calais). For those born and raised in the North, fries are an integral part of the local culinary heritage and their personal cultural heritage. “In my region, fries are sacred! he explains in Meals of the Northher cookbook published in 2019 by Solar editions. Impossible to miss, especially if they are cooked in beef white. Their taste is incomparable. Come to the North and you will understand! »
For 6 persons
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients :
- 4 kg beef fat
- 1 kg bintje potatoes
- spirit or malt vinegar
- salt
Arrange the beef fat loaves in the fryer. Preheat it to 140°C.
Peel the potatoes, then soak them in a water bath at room temperature. Cut them into thick slices, then into sticks the size of the fries you want to obtain.
Pre-cook the fries in a first bath of beef fat at 140°C. When they have blanched, remove them using a colander, raise the temperature to 180°C, then immerse them again in the fryer so that they brown. This double cooking will allow you to have ultra-soft fries on the inside and crispy on the outside.
Transfer the fries to a bowl lined with paper towel and sprinkle with salt. They can also be sprinkled with a little alcohol or malt vinegar.