Transfer to your paper-towel lined pan or plate. Let them drip for a sec over the pot to lose any excess oil.

Fish them out of the oil with a spider or large slotted spoon.

Fry like this, stirring occasionally, for another 5-10 minutes, until crisp, golden, and done to your liking.

If any are stuck to the bottom, give them a nudge to unwedge them.

Give them a stir with a long set of tongs to loosen them up.

You should see them just starting to turn brown.

After about 15 minutes, some of the fries should have floated to the surface of the oil.

Fry the potatoes like this for 15 minutes, untouched.

After about 5 minutes or so, the oil should come to a rolling boil. After about 3 or 4 minutes, small bubbles should start to appear in the oil.

When all the potatoes are in the oil, wiggle them around with a pair of tongs so that theyâ€™re all submerged.

(Thatâ€™s right, you heard me: Donâ€™t turn the heat on yet.)

Put the cut potatoes into the cold oil.

Set a large, heavy-bottomed pot on the stove.

Cut the rest of your potatoes into fries the same way.

Then cut the potato into quarter-inch thick fries. Cut the long sides in three or four sticks.

Cut the round edges off the potato, so that you have a fairly solid rectangle.

Remove any eyes with the tip of a small, sharp knife.

Just give â€™em a good scrub and dry them well.

The skins are thin, so I didnâ€™t bother peeling them. Line a sheet pan or large plate with a few layers of paper towels.Sprinkle with kosher salt when they’re hot out of the oil. I yanked mine when they looked like this:įish them out of the oil with a spider or large slotted spoon. If any are stuck to the bottom, give them a nudge to unwedge them.įry like this, stirring occasionally, for another 5-10 minutes, until crisp, golden, and done to your liking. Give them a stir with a long set of tongs to loosen them up. Just keep an eye on the pot.Īfter about 15 minutes, some of the fries should have floated to the surface of the oil. (Still feels kinda wrong, ya?)Īfter about 5 minutes or so, the oil should come to a rolling boil.įry the potatoes like this for 15 minutes, untouched. (Feels wrong, doesn’t it? Just you wait.) When all the potatoes are in the oil, wiggle them around with a pair of tongs so that they’re all submerged. (That’s right, you heard me: Don’t turn the heat on yet.) (My oil hit about 325 degrees and held steady.) Pour in the peanut oil. Clip on a deep-frying thermometer, if you likeâ€”strictly for curiosity’s sake. Set a large, heavy-bottomed pot on the stove. You want them to be about a quarter-inch thick, which looks about like this (balanced on my 10-inch butcher’s knife).Ĭut the rest of your potatoes into fries the same way. Just give ’em a good scrub and dry them well.Ĭut out any eyes with the tip of a small, sharp knife.Ĭut the round edges off the potato, so that you have a fairly solid rectangle.Ĭut the long sides in three or four sticks. The skins are thin, so I didn’t bother peeling them. Line a sheet pan or large plate with a few layers of paper towels. Yukon Gold potatoes (about 4-5 large potatoes) I’ll never make double-fried French fries again.Ģ 1/2 lbs. I hit the market for some spuds.Īnd whaddaya know? This method really does produce a crisp French fry that’s crunchy on the outside and creamy on the inside. The Cook’s Illustrated article explains that, because of how starch interacts with the frying oil, this method will only work well with a less starchy potato, like the Yukon Gold.

Hands down, these are the easiest, most delicious fries I’ve ever made. No soaking? Only one fry? Start the potatoes in cold (yes, cold) oil? Come on. You can imagine my surprise when I came across a one-step recipe for French fries in this month’s Cook’s Illustrated. But, honestly? I’d rather just order you when I’m out.

You’re so good when you’re fresh out of the oil. You’re so yummy, but you’re such a pain to make. Oh, delicious French fry, how you elude me in my own kitchen.

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