Cold oil French Fries? Starting the potatoes in cold oil? Yes, I have been doing this for years and love the results.
It Really Works and They aren’t greasy!
These cold oil French fries are so easy and they go against all the rules for deep-frying. No double frying, no dropping wet potatoes in hot oil, no thermometer!
How to do it!
This is so EASY! Here are the steps. I like russet potatoes but Yukon gold will work.
- Cut your potatoes into the shape you like, thick, thin… It works however you cut them.
- Soak your potatoes in water to remove some of the starch/sugar. Some recipes don’t soak but I like to soak so the potatoes don’t get to dark before they get crisp. This Americas Test Kitchen recipe doesn’t soak.
- Drain potatoes and shake off extra water
- Put potatoes in a 4 quart pot and cover with 1.5 quarts of oil. I used vegetable oil but you could also use canola or peanut. Do not use olive oil because it has to low of a burning point.
- Put the pot on high heat and wait for the oil to bubble (make sure there is at least 2 inches between the oil level and the top of the pot)
- After 15 minutes gently stir
- Keep an eye on it and remove to paper towel when they reach the doneness you prefer.
- Season
- Season with rosemary, olive oil, garlic, and parmesan
- Season with truffle oil and sea salt
- Use in this great Lomo Saltado Recipe
Easy Cold Oil French Fries
This is a super easy foolproof way to make crispy golden French fries.
Equipment
- 4 Quart Pot (Dutch Oven or Stainless are best)
Ingredients
- 1 lbs large russet or Yukon gold potatoes peeled or unpeeled
- 1.5 quarts vegetable oil, peanut oil, or canola oil
- salt or other seasoning
Instructions
- Cut potato to the size and shape you prefer.
- soak in room temperature water for 10 minute. I always do this to get rid of some of the starch so they don’t get to brown but I see many recipes that skip this step and the fries seem fine.
- drain the potatoes and shake off excess water
- put the potatoes in a 4 quart pot and cover with 1.5 quarts of oil. Save the oil for 4 or 5 uses.
- put pot on high heat, stir gently after 15 minute
- keep an eye on it and cook until desired browning. The oil will be boiling.
- drain on paper towel and season