Delicious, Healthy & Crispy Baked French Fries

This cook works best with RUSSET POTATOES

You will need a 1/2" French Fry cutting machine (DO NOT hand cut them - the size and shape of the cut potatoes needs to be consistent), GHEE (preferably Brava made ghee) and a very, VERY fine gain quality salt and of course GOLD potatoes, organic if possible.

The glass tray can typically accommodate several medium size potatoes.

For best taste and health benefits, I suggest you use either Himalayan Pink Salt or Redmond's Real Salt which are both extremely healthy salts, high in trace minerals and extremely low in microplastics. Redmond salt is likely the best salt you can buy. Himalayan pink salt is also a very high-quality salt, almost on par with Redmond's.

I also suggest you use a salt grinder to grind the salt very finely. Even if you use granulated salt, a salt grinder can be set to grind the salt into a fine (almost) powder. This gives the fries the best flavor without them tasting salty.

Again, DO NOT cut your fries by hand. To successfully use this cook, you MUST use a 1/2" French Fry cutter. The thickness of the fries must be consistent.

A metal cooling rack is also needed.

To begin, load this custom cook into your BRAVA.

PREPARATION:

Wash your potatoes. I leave the skin on mine. You can peel yours off if you want to.

Cut your fries using your 1/2" French fry cutter.

After cutting your potatoes, remove the thin pieces (the outer 'edge' cuts) from the full-size pieces as they may burn during the cook - especially the really thin ones. Thicker but not full thickness slices can be cooked but definitely remove the very thin pieces.

The next step is to remove as much of the starch from the potatoes as possible. Place your cut potatoes in a bowl.

Cover the cut potatoes completely in water (preferably filtered water). After about 5 minutes, drain the water then refill the bowl with water. You will notice the water is cloudy. This is from the starch in the potatoes. Repeat this step twice.

Repeat the rinse process 3 more times every 15 minutes.

The water in the final rinse should be clear, not cloudy. If not, REPEAT the rinse process again.

After the final rinse, place them on a cooking rack. Next place them in your refrigerator for at least two hours. The actual time does not matter, many hours or even overnight is fine.

When ready to cook them, spread 2-4 tablespoons of Brava made GHEE (or store-bought ghee) on the glass tray. The amount you use is not critical, but a bit more is better than too little. DO NOT USE BUTTER

BRAVA made GHEE will give you the best results AND FLAVOR. Most commercial ghee products are really simply clarified butter. Nothing wrong with them but BRAVA made ghee is a true ghee - you can tell by the caramel aroma. And your fries will simply TASTE BETTER with Brava made ghee.

Salt the GHEE evenly. Don't oversalt. A little goes a long way. It is important to spread the salty evenly. As I mentioned previously, I do suggest a battery-operated salt grinder for best results. To get powdered salt, I have the grinder set to a very fine setting. You can use course or granulated salt in the grinder. The results will be the same.

Place your cut potatoes on the GLASS tray. Position on the tray does not matter. You do not have to use all 3 zones, you do not have to fill the zones completely (although trust me, you will want to after you taste these, especially after the first time). You can place them horizontally or vertically. Or diagonally. Or a mix of all three. Their orientation makes no difference. Just make sure you only have a SINGLE LAYER - ensure the cut potatoes are not stacked up on each other. ALSO, you do not want the cut potatoes touching one another.

Using a silicone brush or similar, add ghee to the tops of the fries. A thin layer is fine. Next salt the tops of the fries lightly and evenly. Again, I strongly recommend using a battery-operated salt grinder set to a fine setting. It truly gives the best results.

Slide your tray into your BRAVA's TOP level, close the door, complete the summary screen without making any adjustments and PRESS the flashing green START button.

Cook time is about 30-35 minutes. Be patient.

When the cook pauses, check the doneness. If you feel more browning is needed, you can extend the cook by a few minutes. Just press the flashing green start button. You MUST monitor the doneness manually at this point to insure they do not overcook and/or burn. They will brown quickly so check them every minute or two until done.