"COLD-FRY" FRITES

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This simplified French fry preparation requires only one round of frying and starts by cooking the potatoes in cold oil.

Provided by Patricia Wells

Categories     Potato     Side     Fry     Deep-Fry

Yield 6-12 servings

Number Of Ingredients 5

2 pounds (1 kg/about 4 large) russet potatoes
2 1/2 quarts (2.5 l) vegetable oil, such as sunflower oil, at room temperature
Fine sea salt
Special Equipment
A French-fry cutter (optional); 2 thick, clean kitchen towels; a 4- to 9-quart (4 to 9 l) heavy-duty saucepan or cast-iron pot; a kitchen timer; a wire skimmer or slotted metal spoon; 2 trays lined with paper towels; a warmed platter.

Steps:

  • Rinse the potatoes, peel them, rinse again, and cut lengthwise into 3/8-inch (10 mm) fries. (Precision is not essential here: I love the tiny, crunchy, almost-burned bits that emerge from the fryer.)
  • Soak the potatoes in a bowl of cold water for about 5 minutes, changing the water when it becomes cloudy (at least twice), until the water remains clear. (Soaking releases the starch in potatoes, making them less rigid and less likely to stick together while cooking.)
  • Drain the potatoes and wrap them in the kitchen towels to dry. (Removing the excess liquid will speed up the cooking time and reduce the likelihood of the potatoes splattering once the oil is hot.)
  • Transfer the potatoes to the saucepan and set it over the stove. Pour the oil over the potatoes. Do not cover the pot. Set the heat to high, stirring the potatoes gently with a metal spoon to distribute and prevent sticking. (A metal spoon lets you feel if any potato bits are stuck to the bottom of the pan and scrape them up.)
  • The oil should move from a peppy simmer to a boil in about 9 minutes. When the oil starts to boil, set a timer for 17 minutes. Stir the potatoes very gently every 3 to 4 minutes to prevent sticking and ensure even cooking. Don't worry about overboiling-the oil should boil rapidly and evenly with no need to adjust the heat throughout the entire process.
  • When the timer rings, the potatoes should have begun to take on color, turning from white to slightly golden, but will still have about 4 minutes remaining until they are fully cooked. For these last few minutes, watch them closely, stirring gently. When the fries are a deep golden brown, taste one to make sure they are truly crisp and firm on the outside with a creamy interior. They should not be the least bit soggy, so resist the urge to remove them from the oil too soon. When you are happy with the consistency, carefully transfer the rest of the fries with the wire skimmer or slotted spoon to the paper-towel-lined trays to drain. Season with salt and serve immediately on the warmed platter.
  • Tips
  • Use firm, fresh potatoes. Rinse and soak them well to rid them of starch. The less starch in the potatoes, the crispier the fries will be.
  • To keep the oil well contained in the pot, make sure there is at least 2 inches (5 cm) of room from the top of the oil to the rim of the pot.
  • We have made these fries in varied quantities with proportionate quantities of oil and pot size:1 pound (500 g) potatoes/1 1/2 quarts (1.5 l) oil/4-quart (4 l) pot 2 pounds (1 kg) potatoes/2 1/2 quarts (2.5 l) oil/5- to 7-quart (5 to 7 l) pot 3 pounds (1.5 kg) potatoes/3 quarts (3 l) oil/7-quart (7 l) pot 4 pounds (2 kg) potatoes/4 quarts (4 l) oil/8- to 9-quart (8 to 9 l) pot
  • Do not use an aluminum pot; it will not hold the heat in the same manner as a heavy cast-iron or stainless steel pot, and the results may not be satisfactory.
  • After frying, let the oil cool and strain it through cheesecloth into the original containers. Store in the refrigerator and reuse up to five times. Mark the bottles as to number of uses and sniff the oil before reusing; if there is any scent of rancidity, toss. Each time the oil is reused, add about 1 cup (250 ml) fresh, new oil to the mix.

Mr Nabil
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These cold fry frites are a delicious and easy way to enjoy potatoes.


Abdessalem Tiar
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I'm not sure why these are called cold fry frites. They're definitely served warm.


Jimi blingbling
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These cold fry frites are a great way to add some variety to your next party or potluck.


Brooke Gregory
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I love the crispy texture of these cold fry frites. They're perfect for dipping in ketchup or ranch dressing.


Invader Jimm
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These cold fry frites are a great way to use up leftover potatoes. They're also a fun and easy snack to make with kids.


Azad Hossain
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I found that the cold fry frites didn't crisp up as much as I would have liked. I think I'll try frying them at a higher temperature next time.


CHINESE FEMALE RAPPERS
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These cold fry frites were a bit too oily for my taste. I think I'll try baking them next time.


Anika Nisha
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I love that these cold fry frites can be made ahead of time. It makes them perfect for a party or a busy weeknight dinner.


MARTHA AGADA ENE
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These cold fry frites were the perfect appetizer for my dinner party. They were easy to make and everyone raved about them.


Hanny Matthew
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My family loved these cold fry frites. They're a great way to use up leftover potatoes.


Razwan Khan
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I wasn't sure how cold fry frites would turn out, but I was pleasantly surprised. They were crispy and flavorful, and the dipping sauce was perfect.


Salman Aminat
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These cold fry frites were a hit at my party! They were so easy to make and everyone loved them.


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