Easier French Fries

By RoketJSquerl

Fries absorb oil two ways. As the potatoes cook, they lose moisture near their surface, which is replaced by oil. Then, as they cool after being removed from the hot grease, oil from their exterior gets pulled in. Because our cold-start method cooks the fries more gently, less moisture is lost (but enough so the fries stay crisp) and less oil is absorbed during frying. Plus, this approach exposes the spuds to just one cool-down, versus the two cooling-off periods of the classic method, so less oil gets absorbed after cooking as well.

Flavoring the oil with bacon fat (optional) gives the fries a mild meaty flavor. We prefer peanut oil for frying, but vegetable or canola oil can be substituted. This recipe will not work with sweet potatoes or russets. Serve with dipping sauces (see related recipes), if desired.

Ingredients

• 2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons (see note)
• 6 cups peanut oil
• 1/4 cup bacon fat , strained (optional) (see note)
• Kosher salt

Details

Servings 4

Preparation

Step 1

1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.

2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.