Best Easier French Fries Cold Oil Method Cooks Illustrated Recipes

EASIER FRENCH FRIES - COLD OIL METHOD (COOK'S ILLUSTRATED)

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.

FRENCH FRIES

Steps:

• Peel potatoes and cut them lengthwise into slices, 3/8 to 1/2 inch thick, keeping the slices together. Give the sliced potato a quarter turn and cut slices into strips. Soak in cold water at least 30 minutes or overnight.
• Drain potatoes and pat dry. Place them in a deep heavy pot and pour in vegetable oil to cover, plus an inch or two. Heat to a bare simmer and let potatoes cook slowly for about 30 minutes, stirring occasionally to prevent sticking, until very soft.
• Raise the heat to medium. Line a large bowl with paper towels. Let potatoes fry in bubbling oil until golden and crisp, 10 to 15 minutes more.
• Lift out potatoes and place in a paper towel-lined bowl. Shake to drain, remove paper towels, add salt, and shake again. Serve immediately!

FRENCH FRIES

Steps:

• Working quickly, remove the fries from the cold water, and drain off as much water as you can without breaking the fries. Discard the water, and place the fries in a large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts of clean, cold water, and add the vinegar. Bring to a low boil for 6 minutes. The fries should be cooked through but not falling apart. Remove the fries with a slotted spoon or spider onto a baking sheet fitted with a paper-towel-lined rack. Cool and dry the potatoes on the rack.
• Once the potatoes are cool and dry, prepare your deep fryer. Heat the 3 quarts of canola oil in a large Dutch oven (at least a 5 quart). Attach a candy thermometer to the side of the fryer, and heat until the gauge reads 395. Working in three batches, add the fries to the oil, and cook for 1 1/2 minutes. Using a slotted spoon or spider, remove the fries and place on another baking sheet fitted with a paper-towel-lined rack. Repeat with the rest of the fries until all of them have been blanched in the oil for 1 1/2 minutes.
• Let the fries cool and dry on the rack for 1 hour, and then gently place them in a large, plastic food-storage container, being careful not to break the fries. Cover, and freeze overnight. Cool, strain and reserve the canola oil.
• The following day, reheat the reserved canola oil in the Dutch oven. Attach a candy thermometer to the side of the fryer, and heat the oil until the gauge reads 395. Working in three batches, add the fries to the oil, and cook until the fries are light golden in color, about 4 minutes. Agitate the fries with a slotted spoon or spider during the cooking process to ensure even cooking. Adding the fries will have lowered the temperature of your fryer but adjust as needed in order to maintain 375. (It is better for your fryer to be below 375 rather than over it.)
• Remove the fries from the oil into a metal bowl lined with paper towels. Season all over with kosher salt, and serve at once.

"COLD-FRY" FRITES

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.