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

Recipe by blucoat
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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