Ingredients
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2 1/2
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6
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Directions
Easier French Fries – Cold Oil Method (Cook’s Illustrated), 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 Jel Robuchon It skips the usual rinsing and soaking and you only need to fry once You must use Yukon golds (Russets are too starchy) , Are they greasy?, I made these last night (exactly as written) and they turned out fabulous! I have never made french fries before and rarely deep fry, but it was easy
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Steps
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1
Done
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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. |
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2
Done
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Using Tongs, Stir Potatoes, Gently Scraping Up Any That Stick, and Continue to Cook, Stirring Occasionally, Until Golden and Crisp, 5-10 Minutes Longer. |
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3
Done
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Using Skimmer or Slotted Spoon, Transfer Fries to Thick Paper Bag or Paper Towels. Season With Salt and Serve Immediately. |
