easiest french fries

Last weekend, we had 13 friends over for moules-frites. This — plus a big green salad, some crusty baguettes and more white wine than seems conscionable — is my favorite dinner party menu. It makes the easiest, surprisingly budget-conscious meal and might, if you play your cards right, make you feel ever-so-slightly like you’re on vacation somewhere European and full of sailor-types. Okay, maybe that’s pushing things but let’s run with it. I forgot to add, however that it’s best for 6 people, 8 at most. As soon as the mussels exceed the volume of your largest pot or the fries surpass the one large tray that fits in your oven (plus you have a salad you really only want to toss at the last minute), basically everything needing to be cooked à la minute, you’re going to have to hustle. I am constitutionally incapable of hustling; we ate dinner at 10.


I usually make my oven fries, but I decided that for a crowd it would be easier to let a fryer do the work and borrowed one from a friend (who is married to another friend who’s obsessed with fried chicken, I mean, I’m sure it’s just coincidence). Loosely following J. Kenji López-Alt’s directions, I prepped 7 pounds of potatoes the day before but as I stuck them in the freezer overnight, I realized that this was going to allot each person approximately 16 fries. Look, I know we all like to believe that we eat only 16 fries when we go out and that’s totally fine, but I think we can all agree that we are going to be happiest if person who makes your fries knows better and cooks accordingly.

how to cut your potato
look at us go

So I went back to the store for another 7 pounds of potatoes and as I peeled and soaked and dried and fried and drained and only to fry these again later, 1. I began to understand why restaurants have a dedicated fry cook. 2. I decided to make these with a less complex twice-fried method and I did a quick search for the best starting temperature — and you can tune back in now, I promise the point is nigh — I landed on a 2009 Cook’s Illustrated recipe that boasted no peeling, no soaking, no deep-fry thermometer or deep-fryer needed, and that used 1/3 of the oil that the deep-fryer required, also meaning that you can also buy better stuff without going broke, and that claimed to absorb less. [This the cooking equivalent of searching to the ends of the earth for the dress you’re looking for only to settle for a nonreturnable second choice before finding it.]

cold oil barely covering the potatoes
bubbling oil

You’d think I’d never want to see another french fry again after last weekend, but only if you don’t know me and my tireless devotion to fried potatoes better. Plus, how could I not want to find out? I was reminded as I was prepping these of my friend Valerie, who would sometimes make really excellent fries for our lucky kids at playdates and I would pester her in the kitchen, “Do you soak them to get rid of extra starch? You fry them twice at different temperatures, right?” And she looked at me like I had two heads and said “Non. I just fry them.”

25 minutes later

And it turns out, both Valerie and Cook’s Illustrated were onto something which is that if you use the slightly waxier potatoes known as Yukon Golds (or yellow potatoes), which are far more delicious if you ask me anyway, you can put them right into a pot of cold oil that barely covers them and cook them over high heat for about 25 minutes almost completely hands off and drain off the most golden, crisp, glittering with fine sea salt heap of french fried happiness. And then, if you’re in it for the science, you can measure the oil you have leftover and discover that they’d absorbed all of 4 tablespoons, which will absolutely lead to french fries in your life more often. Guys, I am just here to help.

easier french fries


One year ago: Nolita-Style Avocado Toast (still my lunch at least half the days of the week)
Two years ago: Red Bean and Green Grain Taco Bowl
Three years ago: Broccoli Cheddar and Wild Rice Casserole
Four years ago: My Favorite Buttermilk Biscuits
Five years ago: Potato Knish, Two Ways
Six years ago: The Best Baked Spinach
Seven years ago: Warm Mushroom Salad with Hazelnuts and Coconut Milk Fudge
Eight years ago: Crispy Chewy Chocolate Chip Cookies and Pita Bread
Nine years ago: Big Crumb Coffee Cake and Alex’s Chicken and Mushroom Marsala
Ten! years ago: Italian Bread

And for the other side of the world:
Six Months Ago: Piri Piri Chicken
1.5 Years Ago: Caponata
2.5 Years Ago: Herbed Tomato and Roasted Garlic Tart
3.5 Years Ago: Zucchini Parmesan Crisps and Baked Pasta with Broccoli Rabe and Sausage
4.5 Years Ago: Fig Olive Oil and Sea Salt Challah

Easiest French Fries

This recipe requires no peeling, soaking, twice-frying, deep-fry thermometer (or deep-fryer), temperature monitoring or even stirring and uses a fraction of the oil of classically twice-fried frites. It really, really loves us.

A few changes from the original: CI has you bevel your potatoes into perfectly batons and isn’t clear what to do with the edges. I use them all; thinner pieces will cook faster and darker and I will generally fight you for them.

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.

  • 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 (see here for how I do it). 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: http://feedproxy.google.com/~r/smittenkitchen/~3/FQ8guhy7z-A/

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