French fries are a classic American snack food. Because they have too much fat to eat regularly, you want them to be good when you do have them. One way to ensure you get terrific fries is to make them at home. By starting them in cold oil, you use less oil, end up with lower-fat fries, and can control how much salt you consume. However, cooking cold-oil fries do require a little know-how.
Step 1
Scrub your potatoes and cut them into french fry shapes. Don't peel the potatoes. According to "The Doctors Book of Food Remedies," the majority of a potato's nutrition -- including having more potassium than a banana -- is in the peel.
Step 2
Place the cut potatoes in a large bowl and cover them with hot tap water. Allow them to sit for 10 minutes, then drain and spread out on paper towels. Potatoes must be
thoroughly dry before proceeding to Step 3. The water soak helps crisp the fries but fries will still turn out fine if you want to skip this step.
Step 3
Pour the oil into a large, heavy pot and add the cut potatoes. Stir the fries because the viscous cold oil can cause them to stick together. Turn on the heat to high and bring the oil to a roiling boil. This should take about five minutes. Continue cooking the fries for 10 to 15 minutes, or until they are golden brown and crisp, stirring every few minutes with a metal spoon or long-handled, heatproof spatula.
Step 4
Line large plates or a serving platter with paper towels. Remove the fries from the hot oil using a kitchen spider or metal slotted spoon. Sprinkle the fries with salt, allow to cool until you can comfortably touch them, and serve with ketchup. According to a July 2009 article in Cook's Illustrated magazine, french fries cooked using this cold oil technique absorb 13 percent less fat than fries cooked in preheated oil.
Tips and Warnings
- Do not use this technique with sweet potatoes or russet potatoes. These potatoes have too much starch for this method and will fall apart.
- Use extreme care when working with hot oil, which can cause severe burns and start kitchen fires. Keep young children and pets away from the stove and keep a lid nearby. If the oil ignites, slide the lid on from the side, turn off the heat, and wait at least 15 minutes for the flames to go out.
Things You'll Need
- 6 medium Yukon gold potatoes
- Large bowl (optional)
- Paper towels
- Large, heavy soup or stock pot
- Metal spoon or long-handled, heatproof spatula
- Kitchen spider or metal slotted spoon
- Large plates or serving platter
References
- "The Doctors Book of Food Remedies;" Selene Yeager; 2004
- "Cooks Illustrated"; Easier French Fries; July 2009
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