Easier French Fries – Cold Oil Method (Cook’s Illustrated)
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Servings
- 4 serving(s)
Categories
- Lunch/Snacks
- Side Dish
- Belgian
- European
- Deep Fried
- Beginner
Dietary
- Kosher
- Low Protein
- Vegan
Allergens
- Peanuts
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. It skips the usual rinsing and soaking and you only need to fry once. You must use Yukon golds (Russets are too starchy).
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Equipment
Large Dutch oven, tongs, skimmer or slotted spoon, paper bag or paper towels
Ingredients
- 2 1/2 lbs yukon gold potatoes, scrubbed, dried, sides squared off, and cut length-wise in 1/4-inch batons (strips) (about 6 medium)
- 6 cups peanut oil, for frying
- kosher salt
Instructions
Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes.
Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer.
Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.
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