Easier French Fries

When we wanted a french fry recipe with half the oil and no double frying, we tried submerging the potatoes in cold oil before frying them over high heat until browned. With lower-starch potatoes like Yukon Golds, the result was a crisp exterior and a creamy interior.

Photo by Andrei F.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Serves 3 to 4

  • Ingredients

  • 2 1/2 pounds 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 6

    cups peanut oil

  • 1/4 cup 1/4

    cup bacon fat, strained (optional) (see note)

  • Kosher salt

Directions

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.

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