1/1 Photo of Easier French Fries - Cold Oil Method (Cook's Illustrated)
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. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. It skips the usual rinsing and soaking and you only need to fry once. You must use Yukon golds (Russets are too starchy).
My Private Note
Units: US | Metric
- 1Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes.
- 2Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer.
- 3Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Easier French Fries - Cold Oil Method (Cook's Illustrated)
Serving Size: 1 (607 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 3111.0
- Calories from Fat 2918
- Total Fat 324.2 g
- Saturated Fat 54.8 g
- Cholesterol 0.0 mg
- Sodium 11.3 mg
- Total Carbohydrate 57.1 g
- Dietary Fiber 5.1 g
- Sugars 2.4 g
- Protein 5.3 g