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Easier French Fries - Cold Oil Method (Cook's Illustrated)

Easier French Fries - Cold Oil Method (Cook's Illustrated) created by Edward Heller

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).

Ready In:
35mins
Serves:
Units:

ingredients

  • 2 12 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

directions

  • 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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RECIPE MADE WITH LOVE BY

@blucoat
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@blucoat
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"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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  1. ANGELIKA I.
    Are they greasy?
    Replies 1
  2. Jena5690
    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.
    Reply
  3. feastfirst
    I suggest using russets, I have had better luck with them. Yukons can crumble. All fries should be made this way at home. It doesn't work commercially because you wouldn't want to start with cold oil every time. BTW, you don't have to watch the heat too much as the steam escaping from the fries moderates the oil temp. Did you know that McD doesn't time their fries? They remove them when the oil returns to the same temp as it was when dropping the basket. It's physics
    Reply
  4. sam handwich
    100% effective. This recipe makes great french fries super easy and quick. The only problem is that I will probably eat more french fries now.
    Reply
  5. kitschn.beautician
    I used an electric skillet at 375 and 10 cent a pound russet potatoes that I rinsed and dried. I used enough oil to just cover the fries and made sure it was one layer of potatoes, no overlapping. There was no sticking at all. These fries were amazing. They remained crispy even after they cooled off and weren't tough at all.
    Reply
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