Our recipe for Classic French Fries works beautifully, but we�ll admit that it sometimes seems like a lot of trouble. We challenged ourselves to devise a shortcut that would give us crisp, golden fries with less work.
Oven-frying is the usual �quick� method, but we wanted real french fries. We started with an unorthodox procedure of starting the cut potatoes in a few cups of cold oil. To our surprise, the fries were pretty good, if a little dry. Because russets are fairly dry potatoes, we wondered if a different type of potato would work better. Sure enough, Yukon Golds, which have more water and less starch, came out creamy and smooth inside and crisp outside. A bonus was their thin skin�we could save time by not having to peel the potatoes. We were almost there, but the fries tended to stick to the bottom of the pot and they also tended to clump. Stirring seemed like the obvious solution, but this tended to break the potatoes. After some experimentation, we found that leaving the fries undisturbed for 15 minutes, then stirring them, kept them from sticking and from breaking apart. Thinner batons were also less likely to stick. These fries had all the qualities of classic french fries, without all the bother.
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.
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. Serve
with dipping sauces (see related recipes), if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (621g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3132 | ||
Calories from Fat: 2974 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 330.5g | 441 % | |
Saturated Fat 57.1g | 285 % | |
Monounsaturated Fat 152.8g | ||
Polyunsanturated Fat 104.4g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 215.8mg | 7 % | |
Potassium 1207.7mg | 32 % | |
Total Carbohydrate 44.6g | 13 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 37.8g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3132
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