When it comes to deep frying, those with experience know that Russet potatoes make the best fries and that the temperature of the oil you’re frying in needs to be accurate. If you fry potatoes in oil that’s too cold or too hot, it can be disastrous. Years ago, I came across a recipe for a streamlined, easy fry (Cook’s Illustrated via Smitten Kitchen) and it seemed too good to be true—easy fries that don’t require par cooking, temperature control, or anything finicky and essentially break all the rules. Yes, they even break the rule of using Yukon Gold instead of Russet (crazy, right?). Years after I was introduced to the recipe I finally got around to making them and I have to say they turn out perfectly and they are consumed often in my household. #toogoodtobetrue
Ingredients
- 2 lbs Yukon Gold potatoes
- 4-6 cups neutral oil (such as vegetable)
- Kosher salt
- 1 tablespoon chopped parsley (optional)
- 2 tablespoons grated parmesan (optional)
- 2-6 minced garlic cloves (optional)
Instructions
Prepare a half sheet pan by lining with paper towels or a cooling rack. Set aside.
Wash and scrub potatoes, pat dry with a clean dish towel or paper towels. Using a sharp knife, shave off 1/8-inch or so off one of the long sides of the potato (this helps give you a base so the potato doesn’t wobble on the cutting board). Repeat on 3 remaining sides so that the potato is somewhat squared-off (rectangle, technically). Next, slice into 1/6-1/4 inch slices before slicing again into batons (or a standard fry shape). Repeat with remaining potatoes.
Place fries in a 5-quart or larger Dutch oven (such as Le Creuset or Staub) or a heavy-bottomed stock pot and cover with (yes, room temp) oil. You want the fries to be just barely submerged.
Place Dutch oven on a burner, crank the heat up to high, and let the potatoes and oil do their magic. Do NOT stir. After 5-10 minutes your oil will essentially come to a boil and at this point you still do NOT want to stir and let them start to become a light golden brown. After 10-15 minutes you can lightly and gently toss the fries with a pair of tongs or a spider to ensure they’re not clumping or sticking to the side. Fry a few more minutes until they’re the golden brown of your choosing (the darker, the crispier)—I fry mine 3-5 minutes more.
Gently remove fries with tongs or a spider and place on lined sheet pan. Season generously immediately with salt. Serve immediately and (optionally) sprinkle with parsley, parmesan, and garlic.
Notes:
- Season your fries immediately after they come out of the oil! Salt will stick best at this point.
- Cooking time may vary—so use your eyes and focus more on the golden color rather than the amount of time that’s passed.
- You can keep these warm in a 250 degree oven if you have to, but they’re so much better eaten immediately.
- Vegetable oil is my preferred, but peanut or canola will work too—anything with a high smoke point
- Try and buy the largest Yukon Gold potatoes possible—it makes prep easier.
- I prefer draining fries on a cooling rack over a rimmed sheet pan—I find they stay crispier than if placed on paper towels.
- Add as much garlic as you want! I add a lot.
- Yes, this recipe really does work.
