These French Fries are the strangest recipe I have ever seen. I saw it on the great show, America’s Test Kitchen on PBS.
You can watch it on video You can learn how to cut the potatoes and the chemistry of why it works
You must follow the directions exactly, but they are really no fuss.
Serves 3 to 4
Flavoring the oil with bacon fat (optional) gives the fries a mild meaty flavor. We prefer peanut oil for frying, but vegetable or canola oil can be substituted. This recipe will not work with sweet potatoes or russets.
- 2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons
- 6 cups peanut oil
- 1/4 cup bacon fat , strained (optional)
- Kosher salt
- 1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.
- 2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.