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.
Rating:
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.
| Servings | Prep Time |
| 4 | 5 minutes |
| Cook Time |
| 25 minutes |
|
|
| 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.
|
- 1 1/2 lb potatoes about 3 medium Yukon Gold potatoes
- 4 cups oil (peanut, canola or other vegetable with high smoking level)
- salt
- 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.3
- 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.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 24, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Chorister
Tried this tonight solely to test my theory that Alabama White BBQ sauce would be good on french fries (it its.) I couldn’t bring myself to believe the house wouldn’t smell of oil after, so I did it outside on the grill burner. I have also heard you can reuse the oil. What are your thoughts on that?
Dr Dan
I always reuse the oil several times. I use a strainer on it before I store it in the second fridge.
Joan Garneau
I bought an Actifry to use for French fries and other fried foods. The fries were very good and while not exactly the same as deep fried, close enough. One tablespoon of oil is all that needs to be used. I also used Russets and they worked well.
Laura Plumb
Brilliant! So easy it makes me want to try it. Just two quick questions: what kind of oil do you use, and how do you keep the oil from burning? Thank you.
Suzanne
Another question: what temp is considered “high”? I just got a new induction cooktop, and I need to set it by actual temperature. If I try it at my mom’s house, it would be an electric range. Does it matter whether it is “high” on gas or electric? We don’t have gas lines so I have never used it, but I can imagine it might make a large difference on a recipe like this. Thanks in advance for the answers. I’m very excited to have just found your blog. I can’t wait to work my way through your recipes. I will be sure to rate them as I go.
DrDan
Hi Suzanne,
Welcome to the blog. Here high is as hot as it will go until you reach a rolling or hard boil of the oil. Cooks Illustrated states 5 minutes to get there and they use massive gas stoves. My electric took about the same time or a minute longer. The boiling point of cooking oil is about 300 C (or 572 F). Like boiling water, it can’t go above that temperature. If you have a massive stove, you might cut it back a little once you get there but CI did not. An induction cooktop… I have never tried but again, turn it up.
Hope that helps.
Dan
Suzanne
Eek! I bought new Yukon Gold potatoes, cleaned and cut 1 lb 8.25 oz into 1/4″ strips, and put them in room temp. vegetable oil. Next the pot went on high sear induction heat. (FYI: High is 425 degrees. Sear doesn’t specify a specific temp) The fries were at a rolling boil in about 2 1/2 Min. I touched NOTHING until 15 min had passed. Using tongs I insured nothing was clumping or sticking. They weren’t. 10 more min passed with the oil boiling on. After 25 min I had a pot of greasy, little potato sponges that had not changed color at all. I knew they were trash so I left them for 15 more min just to see if they would get any golden hue at all. The bottom ones did brown slightly. 1 1/2 lbs of Yukon Gold potatoes soaked in oil into the trash….
I apologize for writing all of that out, but you have been so kind in answering posts that I hoped perhaps you would see something I did differently than instructed. The only variable I can see is the induction, but since it boiled in the time specified and stayed at the temp specified (I used my Thermapen) I don’t see how the induction could be the problem. Any thoughts?
I’m not letting this deter me. Your crock pot penne pasta is dinner Mon. I’m very much looking forward to working my way through your site.
DrDan
I’m wondering how much of the boil you saw was just the moisture from the potatoes. Since the manufacture of the stove says 425 degrees is the max. which is nowhere near the 572 degrees that is the boiling point for oil. So my guess is it never got to temperature correctly. Nothing you can do about that. It sounds like a disgusting mess.
Good luck with the other recipes.
Dan