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Easier French Fries
- Aug 30, 2010 at 8:03 AM
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- Comments (14) Total Views (714) Everyone can see this journal post.
What's the most annoyng thing about making scratch French Fries? I mean other than stopping yourself from eating all of them before the kids make it back into the house for dinner? For me, the answer would be risking skin integrity whipping them in and out of the boiling oil. Recently, I found a method for making French Fries that starts off in cold oil. I know what you're thinking, that can't possibly work, the potatoes will soak up too much oil, it'll be a soggy mess! Shockingly, it does work and the potatoes don't get greasy.
You'll need a Dutch Oven or other large, heavy-bottomed pot, a good frying oil and Yukon Gold potatoes. It has to be Yukon Golds, not russets. You don't need to peel the 'taters because Yukon Golds have very thin skin. Square off the round sides of the potatoes and cut them into 1/4-inch planks, then cut the planks into 1/4-inch fries. Put the cut fries into the Dutch Oven and cover with oil. Doodle the fries around a bit to make sure they're all separated. Heat the pot on highest heat; bring to a full, rolling boil. Once the pot is boiling, set a timer for 15 minutes and don't stir for the entire 15 minutes. After 15 minutes, start stirring and loosen any fries that have stuck to the bottom (not many will) and keep on frying 'em until whatever shade of gold or brown you like happens. Yank 'em out, drain on paper towels or brown paper, give 'em a light salting, peel the kids off your legs because they're asking WHEN the yummy thing they're smelling will be ready, and serve.
Depending on your stove, the entire frying process will take around 25 minutes and require very little tending, which is great when you're putting together Epic cheeseburgers at the same time!
Comments:
Ooh, does this method make them crispy? I only eat crispy fries.
I've been oven-baking fries for a while now. I just cut the potatoes (russet and sweet, mixed), toss them in some olive oil and salt, and put them in a single layer on a baking sheet in a 400 degree oven until done. They're not always crisp, but my daughters love them anyway.
This does sound yummy and I wonder if this would work with sweet potatoes.
Jeanne, it won't work with sweet potatoes, which is rather a shame.
Yummy! Now I just need to go get a Dutch oven...
I may have to find the dutch oven.
I always bake my fries too, but I might have to try this. Do you soak the cut fries in water to prevent browning, or does that affect the cooking?
Dang it... I don't have dinners that require french fries until next week... Grrr
We may have to alter that around. :-)
Wishing I didn't part with my dutch oven now.
*pouts*
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That sounds pretty cool. I know that when I use russets I have to par boil them in water first, then fry them in hot oil to keep them from being limp and soggy. This sounds like less work.
- Woodenvelt
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