EASIER FRENCH FRIES - COLD OIL METHOD (COOK'S ILLUSTRATED)
These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. It skips the usual rinsing and soaking and you only need to fry once. You must use Yukon golds (Russets are too starchy).
Provided by blucoat
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes.
- Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 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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Avant Royer
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always impressive.
Emma Duarte
[email protected]I've even used this recipe to make sweet potato fries and they were delicious!
Zizo Mgunuzo
[email protected]These fries are perfect for dipping in ketchup, mayonnaise, or your favorite fry sauce.
Chy Krishna
[email protected]I like to add a little garlic powder and paprika to the fries for extra flavor.
iwuji best
[email protected]I've tried this recipe with different types of potatoes and they all turn out great. Russets are my favorite, but Yukon Golds and sweet potatoes also work well.
Md Hoassain Ahmad
[email protected]The cold oil method is a game-changer. It really does make a difference in the texture of the fries.
Md Rabbi Islam
[email protected]These fries are so addictive! I can't stop eating them.
Aidan Fike
[email protected]I love the fact that this recipe doesn't require any special equipment. Just a pot and a colander and you're good to go.
Lisa Alleman
[email protected]This is my go-to recipe for fries. It's easy to follow and the results are always delicious.
Dianne Duryea
[email protected]I've been using this recipe for years and it never fails me. The fries always turn out perfect.
Nill Doria
[email protected]I'm not a big fan of fries, but I have to admit that these were pretty good. They were crispy and flavorful, and the cold oil method definitely made a difference.
Bangtan Girl
[email protected]I made these fries for a party and they were a huge hit! Everyone loved them and asked for the recipe.
bones7056
[email protected]The only downside to this recipe is that it takes a little longer than some other methods. But it's worth the wait for perfectly cooked fries.
Shakuunda Hhhh
[email protected]I've tried making fries in the past, but they always turned out soggy or overcooked. This recipe was foolproof and resulted in delicious, crispy fries.
Md Janel
[email protected]I was surprised at how well the cold oil method worked. The fries came out perfectly cooked and didn't absorb too much oil.
Sam Sammy Mokoena
[email protected]I love that this recipe uses cold oil. It makes the fries less greasy and more crispy.
Md shakil Chowdhury
[email protected]These are the best fries I've ever made! They were crispy on the outside, fluffy on the inside, and had the perfect amount of salt. I'll definitely be using this recipe again.