French Fries for President! Few people make french fries at home because of the challenge posed by working with hot oil — and lots of it. To our surprise, the fries were pretty good, if a little dry. Total Carbohydrate Heat pan over high heat until oil boils vigorously. made it came out perfecto!!! on Step 2, I never thought of it that way, but you're right! At the time, ATK didn't offer a tutorial on the process, so I just started experimenting. Pat dry with a paper towel. Start by washing your potatoes (I did not peel mine) and cutting them into shoe-string slices (about 1/4-1/3 inch wide). Soaked 'em in ice water and the slices ruffled up which stopped them from sticking together, anyway. As the potatoes come up to temperature, the oil comes up to temperature, the potatoes come up to temperature, they actually will not soak up the oil until they get to a certain point. 7 years ago My family loves these french fries!!! You must use Yukon golds (Russets are too starchy). We wanted to rethink that. They're so delicious and so easy, I've completely abandoned traditional hot-oil frying... for french fries, anyway. It completely changed the way in the test kitchen that we think about cooking French fries. But this is amazing. KIMBALL: ...and then the second time. And this is the cold oil, starting potatoes in cold oil, which everything about that sounds wrong to me. The important thing … Next, heat the oil to 300°F in a pot and fry them for four to five minutes. Heat the oil over medium-low heat to 325 F. Cook the potatoes in the oil for 6 to 8 minutes, or until they're soft and a slightly golden color. These are totally oil-free, vegan, and baked to a crisp perfection. So you get substantially less oil. KIMBALL: ...that was in the potato. It also doesn’t hurt to get one that is reasonably priced too since deep fryers use a lot of oil. Does the oil not soak into the potatoes while it's heating? Hope your family enjoys them as much as mine do! I LOVE this idea! The name itself comes from the Italian-inspired flavourings added to the oil towards the end of the cooking time - unpeeled cloves of garlic and herbs such as sage, thyme and rosemary. on Introduction. The only thing I found was that the fires cook up much faster than 25 minutes, as quoted below:LANCASTER: French fries. Well when I heard of Cold Oil fires I was like What?? Put the saucepan on the burner and turn the heat to "high". Peel potatoes and wash in cold water. In this method, the potatoes and oil begin cooking together from cold, totally defying all the rules of deep frying. French fries are typically deep fried in vegetable oil and are harmful to your health. It's the part where I get to jump up and holler "YES, you CAN!!!" Continue frying for a few more minutes. Reduce heat to medium-high so the oil maintains a steady bubble. Nigella cooks fries started off in cold oil in her recipe Tuscan Fries from "Nigellissima" (p138). There are a few tutorials online now. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Start with Russet or baking potatoes. Cold oil French Fries, the ultimate feel good food! Or, if you’re in the mood for extra flavor, try one of these homemade spice blends. Wait a few more minutes until the oil reaches a rapid boil and stir again. LANCASTER: Right. Cover with 2 1/2 quarts of clean, cold water, and add … Here is our trick for perfect french fries cooking with extra virgin olive oil. :-), How interesting! Please give me the 411 if you do. (This helps remove any starch that may have settled between the slices.) Refrigerate for 30 minutes, an hour, or even overnight.When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. The starch on the outside of the potatoes interferes with the texture of the fries … Crispy Baked French Fries …UM YES PLEASE! But they came out great! Combine potatoes and oil in large Dutch oven. Let them soak for a couple of hours. I also want to try sweet potato fries - did you try coating them in cornstarch and then frying? Meanwhile, combine the garlic and oil in a small pan. Otherwise, they'll stick together while frying and get chewy instead of crispy. When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. But less fat and it's much easier. Cover completely with oil. The bubbling will subside and the fries will begin to brown. I was intrigued by (and skeptical of) the entire concept! Combine potatoes and oil in large Dutch oven. They start to cook slowly, they're nice and tender on the outside, and then they build up crust on their own. This helps keep them from sticking together. When golden, remove them from the oil onto a layer of paper towels. I’ll never make double-fried French fries again. (This helps remove any starch that may have settled between the slices.) That's probably when you'll be craving another batch of awesome, easy, delicious homemade french fries! Original recipe calls for immersing the fries in cold water after cutting, but I skipped this step and couldn't tell any adversity! The secret to these fries is to place the rinsed and dried potatoes directly into COLD oil. Yummy Peanut Butter Chocolate Chip Brownies. Best of all: These fries (and chips) taste absolutely f.a.n.t.a.s.t.i.c. You know, we've been told if the oil temperature isn't hot enough that the tables are actually going to soak up all that oil and you're going to end up with greasy French fries, which by the way, I would still eat. Using a slotted spoon, transfer fries to paper towels to drain. These potatoes have a nice starchy texture and make better fries than waxier potatoes. I didn't coat them as you suggested, but that's worth a shot. The other thing is that a lot of the oil absorption happens in the cooling down period. The classic technique requires 2 dips in hot oil -- a first to blanch the potatoes, and then a second, higher temp, bath to get that perfect golden crunch. Soak the cut potatoes in a bowl of cold water. Season with salt and serve immediately. Keep a close eye on them. Cold Oil French Fries Rachel Naylor. Zero-hassle prep: Scrub the potatoes and slice them horizontally into 3/8" sticks. KIMBALL: It was actually less oil in the fry. on Introduction. 19 %, , scrubbed, dried, sides squared off, and cut length-wise in 1/4-inch batons (strips) (about 6 medium). Because russets are fairly dry potatoes, we wondered if a different type of potato would work better. Then, drain the potato sticks and allow them to dry off completely. The leftover oil can absolutely be reused. This, my Instructable friends, is my favorite part of any story. Nice, thank you, I really appreciate your tutorial:). Cold frying produces healthier french fries with less fat than conventional fries. If you like, peel the potatoes. When the wind flies, when the p…. Did you make this project? Carefully add potatoes to oil in small batches so as not to lower the temperature … Sprinkle with salt, then turn the stove to medium heat. KIMBALL: ...so we need to give him credit. With our method there's only one cooling down method, period at the end and that means less oil. 7 years ago It's fine to have some moisture... you just don't want them dripping-wet.Fry:  Since potato chips have more surface area than french fries, you'll need to use more oil. Rinse them and then cut into sticks. Put the chips into a heavy saucepan and spread them out a bit. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. Perfect French Fries. These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Unlike cold oil fries, potato chips do require some advance preparation. Reply While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them. Not simple. Cut each potato lengthwise into 4 or 5 pieces, then … I've been cooking since the stone-age... and I'd never even heard of cold-frying! Arrange on a baking sheet in a single layer and back at 450 degrees F for 15-20 minutes, then turn the fries … For optimal crispiness, let the chips cool for a few minutes before serving. So you put potatoes in a cold oil there's no transfer of oil to potato. Continue to cook, without stirring, until potatoes … Allow to drain for several minutes. I've heard that works well! As the oil bubbles begin to subside the chips will start to lightly brown. 212 Make delicious and crispy french fries without the hassle of an oil thermometer! But, you know, there's still French fries at the bottom of it. (The water will turn cloudy right away. :-(, When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. And what I mean by that is after you cut the potato into planks or into strips you have to start them in oil basically to get most of the cooking done but not really the browning. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. Most of you who have made french fries at home are probably of the opinion that it's just easier to get them from a take out window. Give the chips a gently stir with a fork. Cooking Oil Potatoes Salt . Put the saucepan on your burner and turn the heat to "high". As the oil heats to the normal frying temperature, it … Take a large bowl, put all potato sticks in it, and cover with cold water. I had to giggle when I discovered two very reputable sources (who shall remain nameless: Cook's Illustrated and ATK ;-) unequivocally dismiss Russet potatoes as "too starchy" for cold oil frying. It takes what, 25 minutes from start to finish. In hindsight, I'm really glad I wasn't influenced jaded by any previously published accounts of cold oil french fries. Cool and store it in a container until tomorrow. Ingredients. He actually I think was the one who pioneered the cold oil... LANCASTER: Mm-hmm. :D, About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. We got hold of an oil scientist, Dr. Oscar Pike of Brigham Young University, and posed this quandary to him. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. 5. on Step 2. So the oil is replacing water... LANCASTER: Right. I’m a convert. We started with an unorthodox procedure of starting the cut potatoes in a few cups of cold oil. :D Soft and fluffy in the middle, slightly sweet, nice and crisp. And once you've heated up the French fries they're pretty darn amazing. Cook over high heat until oil has reached a rolling boil, about 5 minutes. In writing this Instructable, I've since revisited the topic with a recent Google search. LANCASTER: That right. I'd love to hear your results! When we wanted a french fry recipe with half the oil and no double frying, we tried submerging the potatoes in cold oil before frying them over high heat until browned. 5 pounds of russet potatoes; Peanut oil; Sea salt; Directions. He referenced and shared an article from America's Test Kitchen about cold-frying. Vegetable oil; French fries seasoning; Water; How to make crispy French fries. Share it with us! jaded by any previously published accounts of cold oil french fries. lol... not! Hot, crispy homemade french fries and potato chips make a healthy comeback with the unorthodox method of cold frying. Reply Close the bag and shake it up! Has anyone ever tried this? 2 1/2 lbs. "Oven-frying is the usual "quick" method, but we wanted real french fries. Thanks for commenting! I'm also helped by having the ideal fries pan, tall, skinny and expanding on … Super Simple French Fries. I have never even heard of it and can't wait to try it!! 1. I also tried cold-frying Sweet Potato Chips and they were interesting. on Introduction, 6 years ago Keep a close eye on them. 4. Bon appétit! Yukon Gold potatoes (about 4-5 large potatoes) 6 cups peanut oil … Put the cornstarch and water in a bowl and stir to completely dissolve the cornstarch. 4. French fries, one of the things is to make great French fries you have to twice fry them. 7 years ago Dry the potatoes with a clean kitchen towel. ;-D  Thanks for stopping by and P.S. They look YUMMY, Jessy! EDIT! Allow to drain for several minutes. Season with sea salt. July 26, 2014. Traditional fries are prepared by tossing potatoes in hot oil, usually cooking them twice: first, poaching them once in a not-too-hot oil and then, finishing them off in hotter oil. Conventional wisdom here prevails, and we can safely say that high-heat peanut oil is the best oil for frying your homemade french fries! Put the saucepan on your burner and turn the heat to "high". And it took less than 20 minutes! I love lists. And we did a little science experience with it and we found there were two things going on. Peel and rinse the potatoes. It's not rocket science folks, just as u start potatoes in cold water to have them cooked inside out first, the same goes for this recipe. Fry them twice. 57.1 g To get the perfect “soft in the middle and crispy on the surface” french fries, soak the potato sticks in cold water for at least an hour first. When they're golden, remove them from the oil and place on a layer of paper towels to drain. Thanks Dirtymac! 5 years ago Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer. You need to remove as much starch from the chips as possible before frying. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French … Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. 6 years ago There's no need to pat them dry unless you just can't stop yourself. Start by peeling the potatoes. Must try even if I don't know which kind of potatoes I got in the house... hopefully the right kind! You will be hooked on these. To cook, drain off the water and put all your … I never follow them, but I love them. Pat dry with a paper towel. (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.) It explains the process better than I ever could. Neither tasted good. There's one way to cook French fries, and we wanted to go back and test this. This Instructable was inspired by member dirtymac. Season with salt, garlic powder or herbs. And by the way, this idea came from Joel Robuchon, the French Chef. But there is a way: start with cold oil and raise the temperature slowly. After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. But it’s really true, guys: to get perfectly golden french fries that are soft in the middle and crisp on the surface, plunging potatoes straight into oil just doesn’t work. Otherwise, they'll stick together while frying and get chewy instead of crispy. Discard the water, and place the fries in a large, wide, heavy-bottomed pot. They shrank by about 50% but tasted pretty good after they cooled. In conjunction with his advice, we diluted the rendered beef fat with 10% peanut oil. Drain the fries well and pat dry in batches with paper towels. Place the raw chips in a large bowl and cover the completely with water. To bake french fries, follow the same steps of cutting, soaking, and patting the fries dry, then drizzle with oil and toss. I just read about Cook's Illustrated "cold oil" french fry method where the raw potatoes are added to room tempperature oil, brough to heat and fried for 20-25 minutes for a one-step, no fuss french fry. This is another one of those classic dishes. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. :-), 7 years ago P.S. Add enough oil to the pan so the chips are completely covered, then add at least anotherinch. They're perfect. Unlike cold oil fries, potato chips do require some advance preparation. The best oil for frying frozen french fries is one that can take high heat & doesn’t alter the flavor of the fries. You need to remove as much starch from the chips as possible before frying. We were discussing the fat-factor on my Instructable Half-baked French Fries. Salt and serve devour immediately. Remove the fries from the oil using a wire mesh skimmer (sometimes called a spider spoon) and transfer them to the paper-lined pans to drain. Thinly slice the potatoes. One is they can't absorb oil until they lose moisture. For easy cleanup, put the fries, oil and seasoning into a resealable storage bag. Let the fries boil in the oil 5 minutes longer and stir them again. That's the starch being released from the spud.) I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them. Salt immediately. Easier French Fries - Cold Oil Method (Cook's Illustrated) recipe: These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Hey there rshudson82! Fry each batch, … But I also had to try it. It's fine to have. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes. Cut the potatoes into the shape you like. Transfer the fries to a bowl. Treat the fries to a light coating of olive oil to help them crisp up while baking. ;-)Fry: Stagger/criss-cross the raw fries in layers as you put them into the heavy saucepan. Cook for 15 minutes or so, stirring occasionally – and very carefully – with a slotted spoon to loosen fries stuck to the sides or bottom of the pan. I tried cold-fry sweet taters freshly cut and also after soaking in ice water to remove the starch. Reply It skips the usual rinsing and soaking and you only need to fry once. Gently stir the chips every few minutes. And then you have to let them sit out of the oil and then later on you fry them again, and that's to really build up the crust on the French fries, make it nice and fluffy in the center and really, really crusty on the outside. KIMBALL: Well, we actually tested them after we had fried them and they had a third less fat, saturated fat from the oil. 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( prep: Thinly slice the potato with a recent Google search hindsight, I 've been cooking the! N'T hesitate to experiment with them the other thing is that a of! Totally oil-free, vegan, and cover with cold oil french fries while it 's heating Scrub the potatoes slice... Cold-Frying sweet potato chips make a healthy comeback with the unorthodox method cold... Oil boils vigorously were pretty good, if a different type of potato would better. These homemade spice blends than waxier potatoes University, and add … heat pan over high heat until boils. About 5 minutes with the unorthodox method of cold water after cutting, but I this... You suggested, but you 're ready to fry, put all potato sticks in it and! Type of potato would work better starch being released from the chips as before... Fries you have to twice fry them about 50 % but tasted pretty after... Know which kind of potatoes I got in the mood for extra flavor, one... 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Rattlesnake hunting the desert in Spring ; these are are a few minutes serving! The best oil for frying frozen french fries you have to twice fry them ; these totally. Lancaster: right reaches a rapid boil and stir to completely dissolve the cornstarch water... Slices ruffled up which stopped them from the oil to potato cover the completely water. With a recent Google search this is the best oil for frying frozen french fries french. To medium-high so the chips a gently stir with a recent Google.... Rolling boil, about 5 minutes in ) use tongs or a fork. spoon transfer..., about: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and with... ; water ; How to make crispy french fries, oil and place on a layer cold oil french fries paper towels drain.