Did you know that today is National French Fry Day?!
It’s not too late to celebrate one of America’s (and MY) favorite fried treats (next to donuts!) and try out this unique and slightly, mind-blowing way to fry your “tater sticks” resulting in the the crispiest, NOT OILY french fry in all the land. Cold oil, and not much tending–sounds crazy, right? My friend told me about them for MONTHS but I never believed her until she invited me over and walked me through the recipe itself. I still couldn’t believe how crunchy and creamy the result was, even though I ate every last one. I can see the look in your eyes. You think I’m speaking crazy too. Well then you should probably try this out for yourself and know that French Chef Joël Robuchon doesn’t cook his fries any other way! (He had me at “french chef.”)
SLOW-FRIED FRENCH FRIES
Source: Bon Appetit
INGREDIENTS
French Fries
- 2 lbs Large russet potatoes
- 1 Qt. Canola or vegetable oil
- Salt and pepper
Optional: Ketchup
- 6 tablespoons ketchup
- 2 tablespoons Sriracha hot sauce
- or 2 teaspoons of Old Bay seasoning
DIRECTIONS
- Peel your potatoes and cut into long french-fry sticks, about 3/8x3/8 inches thick. Rinse; shake off water and pat dry with a a couple paper towels.
- Transfer potatoes to a large deep heavy pot (a dutch oven or something with an enamel-coated bottom to prevent sticking seems to work the best), spreading potatoes so they’re no more than 2 layers deep. I usually stack them like “lincoln logs” and cross them for balance…it’s also just fun.
- Pour in your oil to cover potatoes by 1-inch.
- Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula or spider strainer, until potatoes are very tender, 25–30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
- OPTIONAL: While your fries are getting all good and tan, spice up your ketchup a little with either Old Bay seasoning or Sriracha. To about 6 tablespoons of ketchup, add either 2 tablespoons of Sriracha or about 2 teaspoons of Old Bay seasoning. Use a little less first and add more if you are apprehensive about the spice levels.
- Using a a spider strainer or slotted spoon, transfer fries to a colander lined with paper towels to drain. Season with coarse sea salt and a little bit of cracked pepper. Lightly pat with other paper towels if you need to remove any excess oil.
- Now try to share.
No more baking, no more deep-frying (ahhhh my little professional deep-fryer will have to sit the bench for this recipe now on!)…this will change everything you thought you [maybe] knew about cooking fries at home.
Garlic fries anyone?
