Slow-Fried French Fries

By mirelsonp

Joel Robuchon supposedly makes crispy, creamy on the inside french fries at home. His method: he puts sliced potatoes in a pot of cold oil, turns on the heat, and lets them go. As the temperature rises, the potatoes cook from the outer layer in until the fries are crunchy outside and creamy in the center. Adam Rapoport - Bon Appetit September 2012

Ingredients

• 2 lb large russet potatoes peeled and cut into long sticks, about 3/8 by 3/8" thick
• Safflower or vegetable oil to cover by 1"

Preparation

Step 1

1. Rinse potatoes and shake off water. Transfer potatoes to a large deep heavy pot, spreading potatoes to they are no more than 2 layers deep. Pour in oil to cover by 1".

2. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25-30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).

3. Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.