Cut. Put in oil. Cook for 25 minutes. Eat. No double frying, no watching temperature on the oil, no catches. It just works. The ultimate easy french fry recipe.
The original idea came from famed chef Joël Robuchon so credit to where credit is due. A Google search for cold oil french fries will find over 100,000 hits. I first saw Christopher Kimball present this on one of the morning shows. I have since seen it on his PBS shows several times. I had leftover Yukon Gold potatoes from my healthier mash potatoes plus I figure I owe myself a little fat.
I used the CI recipe as a model and cut it down some to make it “Cooking For Two” friendly. The method is simple. First, the potatoes should be Yukon Gold only. Apparently, russets and others do not work well. They are cleaned and cut into 1/4 inch fries. They are put in cold oil. I used peanut that I happened to have, but other oils work. The oil is put over high heat and not touched for 15 minutes. Then stir and release any stuck fries off the bottom. Cooking until golden brown (about 10 minutes more).
Changes I made: I cut the amount of potato in half to 1 1/2 pound (three medium). Then I used only 4 cups of oil since that was enough to cover the fries.
Notes: I have always loved narrower fries and extra crunchy. These are the “perfect” fries from my point of view. Also, they are apparently lower in fat by 1/3.
Clean and cut potatoes into 1/4 inch fries. Very easy with a mandolin or use a sharp chef’s knife.
Add oil to Dutch oven and add fries. If fries are not covered with oil, add a little more.
Place over high heat. Cook for 15 minutes without touching. It will reach a hard boil after a few minutes. After 15 minutes using tongs or wooden spoon, stir and scrape bottom to release any stuck fries and to break apart any clumped fries.
Continue to cook for another 10 minutes until golden brown. Place into a large bowl lined with multiple paper towels to drain. Salt to taste.
Trouble Shooting: Be sure the potatoes are YUKON GOLD. Other gold potatoes will not work.
July 24, 2016