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Easier French Fries

Name: Easier French Fries
Total time: 35 min
Ingredients: 2 1/2 pounds, Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons (see note); 6 cups, peanut oil, for frying; 1/4 cup, bacon fat, strained, for frying (optional) (see note); , Kosher salt

Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV

Classic crisp French fries with half the oil and no double-frying? We burned through 50-odd pounds of potatoes to land on an uncommonly easy approach.

A cookbook recipe exclusively for ATK Essential members from The Ultimate Burger

YIELD 3 to 4

TIME 35 minutes

A cookbook recipe exclusively for ATK Essential members from The Ultimate Burger

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Gather Your Ingredients

2 ½ pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons (see note)

6 cups peanut oil, for frying

¼ cup bacon fat, strained, for frying (optional) (see note)

Key Equipment

Key Equipment - The Best Chef’s Knives for $75 or Less

Before You Begin

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 like our Honey Mustard Dipping Sauce or Belgian-Style Dipping Sauce, if desired. See "Cutting Potatoes for French Fries," below, for help on cutting even batons.

Instructions

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.

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.

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