Easiest French Fries
Don't let the frying scare you - these really are easy! Thanks Deb!
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2 1/2 pounds (1 1/8 kg) Yukon Gold potatoes (about 6 medium)
6 cups (1.4 liters) peanut oil Fine sea or table salt |
Cover your largest baking sheet with paper towels or paper bags for draining.
Scrub potatoes and dab them dry, then cut into 1/4-inch batons. Place in a 4 to 5-quart heavy, deep frying pan or Dutch oven and add oil; it will barely cover the potatoes. Turn burner to high and bring oil to a boil, which will take about 5 minutes. Cook potatoes for another 15 minutes; do not stir; they’ll just break. At this 20 minute mark, you can use tongs or a thin spatula to gently scrape loose any potatoes that have stuck to the pan. Continue to cook, stirring only if absolutely necessary, for 5 to 10 minutes longer, or until crisp and as golden as you like them. Use a large slotted spoon or spider to scoop potatoes from and spread them on prepared tray drain, tossing immediately with salt as you do. You can keep fries warm in a 200 degree oven but the texture is really best right from the fryer. |
Source
Notes:
Notes:
- From Deb: "Oil choices: Any neutral oil that can handle high frying temperatures will work; my favorite for french fries is peanut. You can add 1/4 cup of duck, goose or bacon fat for an even more delicious flavor. Salt: Always salt your fries when they’re hot, hot, hot from the oil. The finer the salt, the better it sticks."