Quick Bites from Pender

Yukon Gold Cold-Oil Fries

In Kitchen Tips, Recipes on March 3, 2010 at 4:51 am

cold-oil-french-fries

It looks like I spoke too soon with regards to cold oil french fries. After trying the method once with russets, I rejoiced to the world about HOW EASY this recipe is, and pushed aside claims from Cooks Illustrated that yukon gold potatoes yielded far superior results.

cold-oil-yukon-gold-fries

That I opened my mouth without having all the information isn’t that surprising.  What is surprising though, is how GOOD these homemade fries are — and while, if you only have russet potatoes handy, you won’t be disappointed with the results, it really is important that you go get some yukon golds right away — LOOK at them.

yukon-gold-french-fries

Cold Oil French Fries

Yukon Gold Potatoes, washed        1 large/person
Vegetable or Peanut Oil                  to cover
Salt                                                        to taste

Square off the sides of the potatoes, then cut lengthwise into 3/8” x 3/8” batons.  Pour enough vegetable oil in to a saucepan or Dutch oven to completely cover the potatoes.

Cook over high heat, undisturbed, until the oil comes to a rolling boil.  Continue to cook, untouched for another 10 minutes.  Stir with tongs, gently scraping the bottom of the pan to release any that stick.

Continue to cook, stirring occasionally, until golden and crisp, another 10-15 minutes.  Remove from the oil using tongs or slotted spoon.  Drain on paper towels, toss with salt and serve.

Tips:

  • Choose a pan that is large enough to hold the fries and oil with lots of room to spare – You don’t want a spill over once the oil starts to boil.  I used 2 large potatoes and stacked them up in my tall narrow pot.  I used approx 2½ cups of oil to cover.
  • I prefer sunflower or safflower oils over vegetable oils from canola, corn, or soybean.  Most of the latter set (unless labelled organic, non-gmo) are made with Genetically Modified crops.
  • Once the oil has cooled, I strain it, cover it and keep it in the fridge until next time — you can use each batch of oil 4 or 5 times before it becomes too dark and smeechy.
  • I may be stating the obvious here, but make sure you make enough fries for everyone in the first batch.  Once the oil is hot, it’s difficult to make Cold Oil Fries.
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  1. I love yukon gold potatoes, I grow them in my garden almost every year. This year I discovered Kennebec potatoes and WOW. I’d recommend trying Kennebec potatoes if you can get your hands on them. They’re bar the far the best frying potatoes I’ve ever had. They get perfectly crispy on the outside and nice and soft and creamy on the inside.

    Farmer’s markets are probably the best places to find these potatoes.

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