French Fries

I recently heard Michael Pollan in an interview talk about his food rules. There was one that I really liked. He said, “You can eat as much fast food as you like, as long as you make it yourself.” Because really, how often are you going to make French fries at home? Not often…

Making French fries from scratch can be a tricky process. Most recipes you find call for a two step frying process in order to get that great crispy golden texture that everyone loves. This recipe we saw on America’s Test Kitchen simplifies the process and delivers great crisp fluffy fries. We have dubbed this method “cold fries” because you start with cold oil, but there is nothing cold about the end result.

Even though this recipe simplifies the process, I still only see myself making fries at home a couple of times a year. Enjoy

French Fries (Cold Method)
Serves 3-4

2 ½ pounds Yukon Gold potatoes, scrubbed and cut into ¼ inch batons
6 cups peanut oil
Kosher Salt
1 spring of rosemary

Combine the potatoes and oil in a large Dutch oven. Cook over high heat until the oil has reached a rolling boil. Continue to cook, without stirring, until the potatoes are limp but the exteriors are beginning to firm, about 15 minutes.

Using long tongs or a wooden spoon, stir the potatoes, gently scraping up any that stick and continue to cook until golden and crisp, about 5-10 minutes longer. In the last few minutes as the fries brown add in the rosemary. The rosemary will crisp and can be used to crumble over the fries while seasoning. Using a skimmer transfer the fries to thick paper bag to drain. Season with salt and crushed rosemary. Serve immediately.

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