Cold Fry Technique for French Fries
I’m always excited when I see a completely new technique for making something. I usually oven “fry” my potatoes for French fries, but they don’t always get as crispy as I’d like. And then I read about this technique for cold frying – and I’ll never go back! The only catch is they take A LOT of oil, but you can pour the cool oil back in the bottle to dispose of it. Alternatively, sop up the oil with a bunch of paper towels and then put then in the compost.
- Russet potatoes, scrubbed and cut into wedges or sticks
- Oil (something that can take high heat frying)
- Pat the potatoes very dry after cutting them and put them into a pot. (I use 1 large russet potato for every 2 servings.)
- Cover the potatoes 1 inch over the top with cooking oil and set over high heat. Let the oil come to a boil (about 10 minutes) and then gently move the potatoes around so they don't stick to each other.
- Continue cooking the potatoes until they are browned and crispy. Although the recipes I read suggested this would be about 15 minutes more, for me it was more like 40 minutes more. Just keep checking them and gently moving them round until they are done!
- Use a spider to remove the potatoes and let them drain on paper towels in a single layer. Season with salt right away.