Thursday, June 2, 2011

Easy French Fries

Let's all just admit it.  Every once in a while we want French fries.  We know they are not good for us.  We know they don't fit into our healthy eating plan.  We know that eating French fries will not help us lose the ten pounds we are trying desperately to shed. 

Even knowing all these things, every once in a while we still want French fries.

Well, thanks to the folks at America's Test Kitchen (ATK) there is a way for us to make French fries at home with very little fuss and mess.  On top of that, their recommended approach for making the fries produces fries that absorb 13%  of the fat as compared to the 20% of fat absorbed by the usual twice cooked approach widely used today.  Sounds good, right?

Here's some more good news for you.  The fries are cooked in less oil than is usually recommended and you start with both the oil and the potatoes at room temperature.  No sputtering or splattering of oil when you add the potatoes.

Does all of this sound too good to be true?    I've made theses fries many times and they come out consistently good every time.  I'll show you how I do it.  My version will serve two.  I encourage you to read the original America's Test Kitchen French fries recipe and adapt it to your needs.

Easy French Fries
Serves 2
  • 3 russet large potatoes, peeled and sliced lengthwise into 1/4 inch by 1/4 inch pieces (ATK recommends Yukon Gold potatoes)
  • 6 cups vegetable oil (ATK recommends peanut oil)
  • 1/4 cup bacon fat (optional)
  • Kosher salt
Directions
Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. I used a cast iron enameled pot. 



Cook over high heat until oil has reached a rolling boil, about 5 minutes.


Once the oil has reached a rolling boil turn a timer on for 15 minutes.  Don't be tempted to stir the fries.  Just leave them be for the full 15 minutes. Don't walk away either.  You'll want to keep a sharp eye on that pot of boiling oil.


 
After the 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.



You can cool the oil and store it, refrigerated, for your next batch of fries.

Crispy, salty, yummy.  Delicious French fries made at home.  Check out the America's Test Kitchen French fries recipe or click the link for my Easy French Fries printable recipe.

Enjoy!

2 comments:

  1. French fries are definitely my weakness! This is on the top of my cooking list for next week.

    ReplyDelete
  2. thanks for sharing

    ReplyDelete

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