I can't remember where I first saw this idea for making french fries. It looked so much easier than trying to maintain a constant oil temperature while doing small batches of spuds that my interest was piqued enough to give it a try. I didn't have to use an oil thermometer?! I was sold.
It may seem counter-intuitive but I think potatoes fried this way even turn out less greasy than the conventional method! And they turn out delicious!
Ingredients:
Cooking oil
Potatoes
Salt
Directions:
Start by washing your potatoes (I did not peel mine) and cutting them into shoe-string slices (about 1/4-1/3 inch wide). The important thing for even cooking is that they all be relatively the same thickness.
Here is where the magic happens: Put your potatoes in an empty pot. Pour in enough oil to cover the potatoes. Make sure your pot is big enough to have 1.5-2 inches of extra room between the oil and the lip of the pot.
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| Here is what it will look like |
Put your pot on the stove and turn the burner to high. No thermometer necessary! When the oil starts to boil (5-10 minutes later), turn the heat down to medium high. You want the oil to be at a rolling boil the whole time.
After another 5 or so minutes, use some tongs to gently stir the potatoes. This keeps them from sticking together and helps them cook evenly. Check the potatoes every 5 or so minutes and stir gently. First they will go limp. Then they will start to crisp and brown. When they reach your desired level of brownness (for me, usually 30-35 minutes after I start), take them out of the oil and spread on some paper towels to drain. Salt to taste. Let cool for a minute before eating or you will burn your mouth (and fingers)!
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| Yum! |
