Recipe by blucoat
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).
Top Review by das.schus
I saw this recipe on their TV show and had to try them. I was surprised at how terrific they turned out!
I also read somewhere that these fries were tested after cooking and they were lower in oil content than the "hot oil" method of cooking fries.
My family loves these and they are so easy to make. They really do turn out crispy.
Be warned that some Yukon gold potatoes are sweeter than others so you may get a slightly sweet fry. Some people prefer these with regular old russets.
- 1133.98 g yukon gold potatoes, scrubbed, dried, sides squared off, and cut length-wise in 1/4-inch batons (strips) (about 6 medium)
- 1419.54 ml peanut oil, for frying
- kosher salt
Directions See How It's Made
- 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.