New French Fry Tecnique

By tunes

The technique is certainly blasphemous, in that it calls for only one frying, and for putting the potatoes in when the oil is still cold. But C.I. claims that the fries actually take on less fat than fries done in the conventional, two-visits-to-the-oil-at-two-different-temperatures method.

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
• 6 cups peanut oil
• 1/4 cup bacon fat, strained
• Kosher salt

Preparation

Step 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.
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.