It's not rocket science folks, just as u start potatoes in cold water to have them cooked inside out first, the same goes for this recipe. Season with salt, garlic powder or herbs. When we wanted a french fry recipe with half the oil and no double frying, we tried submerging the potatoes in cold oil before frying them over high heat until browned. 5 pounds of russet potatoes; Peanut oil; Sea salt; Directions. Transfer the fries to a bowl. I’ll never make double-fried French fries again. In hindsight, I'm really glad I wasn't influenced jaded by any previously published accounts of cold oil french fries. I love lists. If you like, peel the potatoes. While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them. Reply Cook over high heat until oil has reached a rolling boil, about 5 minutes. Combine potatoes and oil in large Dutch oven. on Step 2. We were discussing the fat-factor on my Instructable Half-baked French Fries. You know, we've been told if the oil temperature isn't hot enough that the tables are actually going to soak up all that oil and you're going to end up with greasy French fries, which by the way, I would still eat. We got hold of an oil scientist, Dr. Oscar Pike of Brigham Young University, and posed this quandary to him. Add enough oil to the pan so the chips are completely covered, then add at least anotherinch. I thought in deep frying that the steam pressure inside the food kept the oil from soaking in, but if you start the oil cold, there's no steam. Put the chips into a heavy saucepan and spread them out a bit. Then, drain the potato sticks and allow them to dry off completely. Start with Russet or baking potatoes. Well when I heard of Cold Oil fires I was like What?? There's one way to cook French fries, and we wanted to go back and test this. Wait a few more minutes until the oil reaches a rapid boil and stir again. Please give me the 411 if you do. Season with salt and serve immediately. Salt and serve devour immediately. on Step 2. And by the way, this idea came from Joel Robuchon, the French Chef. The name itself comes from the Italian-inspired flavourings added to the oil towards the end of the cooking time - unpeeled cloves of garlic and herbs such as sage, thyme and rosemary. As the oil heats to the normal frying temperature, it … Cover with 2 1/2 quarts of clean, cold water, and add … In conjunction with his advice, we diluted the rendered beef fat with 10% peanut oil. Remove the fries from the oil using a wire mesh skimmer (sometimes called a spider spoon) and transfer them to the paper-lined pans to drain. Yummy Peanut Butter Chocolate Chip Brownies. (This helps remove any starch that may have settled between the slices.) Vegetable oil; French fries seasoning; Water; How to make crispy French fries. Did you make this project? ;-)Fry: Stagger/criss-cross the raw fries in layers as you put them into the heavy saucepan. Bon appétit! Hope your family enjoys them as much as mine do! But they came out great! It's fine to have. Take a large bowl, put all potato sticks in it, and cover with cold water. Has anyone ever tried this? Continue frying for a few more minutes. It takes what, 25 minutes from start to finish. I've been cooking since the stone-age... and I'd never even heard of cold-frying! We started with an unorthodox procedure of starting the cut potatoes in a few cups of cold oil. When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. The other thing is that a lot of the oil absorption happens in the cooling down period. Perfect French Fries. They start to cook slowly, they're nice and tender on the outside, and then they build up crust on their own. Soaked 'em in ice water and the slices ruffled up which stopped them from sticking together, anyway. EDIT! 4. P.S. I've heard that works well! For easy cleanup, put the fries, oil and seasoning into a resealable storage bag. Give the chips a gently stir with a fork. That's probably when you'll be craving another batch of awesome, easy, delicious homemade french fries! Drain the fries well and pat dry in batches with paper towels. Cut the potatoes into the shape you like. They look YUMMY, Jessy! :-), How interesting! And then you have to let them sit out of the oil and then later on you fry them again, and that's to really build up the crust on the French fries, make it nice and fluffy in the center and really, really crusty on the outside. I just gave this a go! Easier French Fries - Cold Oil Method (Cook's Illustrated) recipe: These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. on Introduction. I have never even heard of it and can't wait to try it!! They're perfect. Zero-hassle prep: Scrub the potatoes and slice them horizontally into 3/8" sticks. Close the bag and shake it up! Arrange on a baking sheet in a single layer and back at 450 degrees F for 15-20 minutes, then turn the fries … This helps keep them from sticking together. To bake french fries, follow the same steps of cutting, soaking, and patting the fries dry, then drizzle with oil and toss. French Fries for President! In this method, the potatoes and oil begin cooking together from cold, totally defying all the rules of deep frying. Cold oil French Fries, the ultimate feel good food! For optimal crispiness, let the chips cool for a few minutes before serving. Peel potatoes and wash in cold water. Heat the oil over medium-low heat to 325 F. Cook the potatoes in the oil for 6 to 8 minutes, or until they're soft and a slightly golden color. (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.) But I also had to try it. These are totally oil-free, vegan, and baked to a crisp perfection. Best of all: These fries (and chips) taste absolutely f.a.n.t.a.s.t.i.c. KIMBALL: Well, we actually tested them after we had fried them and they had a third less fat, saturated fat from the oil. This, my Instructable friends, is my favorite part of any story. Cooking Oil Potatoes Salt . 5. Hey there rshudson82! Peel and rinse the potatoes. Unlike cold oil fries, potato chips do require some advance preparation. I didn't coat them as you suggested, but that's worth a shot. To our surprise, the fries were pretty good, if a little dry. It completely changed the way in the test kitchen that we think about cooking French fries. With our method there's only one cooling down method, period at the end and that means less oil. :-), 7 years ago Cold Oil French Fries Rachel Naylor. Keep a close eye on them. It's fine to have some moisture... you just don't want them dripping-wet.Fry:  Since potato chips have more surface area than french fries, you'll need to use more oil. July 26, 2014. And what I mean by that is after you cut the potato into planks or into strips you have to start them in oil basically to get most of the cooking done but not really the browning. ;-D  Thanks for stopping by and P.S. They shrank by about 50% but tasted pretty good after they cooled. Season with sea salt. Cold frying produces healthier french fries with less fat than conventional fries. Hot, crispy homemade french fries and potato chips make a healthy comeback with the unorthodox method of cold frying. You need to remove as much starch from the chips as possible before frying. Because russets are fairly dry potatoes, we wondered if a different type of potato would work better. Fry them twice. He referenced and shared an article from America's Test Kitchen about cold-frying. So the oil is replacing water... LANCASTER: Right. Reply Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. Original recipe calls for immersing the fries in cold water after cutting, but I skipped this step and couldn't tell any adversity! Treat the fries to a light coating of olive oil to help them crisp up while baking. The starch on the outside of the potatoes interferes with the texture of the fries … Or, if you’re in the mood for extra flavor, try one of these homemade spice blends. Carefully add potatoes to oil in small batches so as not to lower the temperature … :D Soft and fluffy in the middle, slightly sweet, nice and crisp. Here is our trick for perfect french fries cooking with extra virgin olive oil. Not simple. It explains the process better than I ever could. KIMBALL: ...and then the second time. Does the oil not soak into the potatoes while it's heating? Put the cornstarch and water in a bowl and stir to completely dissolve the cornstarch. KIMBALL: ...so we need to give him credit. I was intrigued by (and skeptical of) the entire concept! And we did a little science experience with it and we found there were two things going on. Ingredients. Share it with us! You must use Yukon golds (Russets are too starchy). Most of you who have made french fries at home are probably of the opinion that it's just easier to get them from a take out window. on Introduction. In writing this Instructable, I've since revisited the topic with a recent Google search. I'd love to hear your results! You will be hooked on these. Nigella cooks fries started off in cold oil in her recipe Tuscan Fries from "Nigellissima" (p138). As the potatoes come up to temperature, the oil comes up to temperature, the potatoes come up to temperature, they actually will not soak up the oil until they get to a certain point. I just read about Cook's Illustrated "cold oil" french fry method where the raw potatoes are added to room tempperature oil, brough to heat and fried for 20-25 minutes for a one-step, no fuss french fry. 6 years ago And once you've heated up the French fries they're pretty darn amazing. Few people make french fries at home because of the challenge posed by working with hot oil — and lots of it. 7 years ago I also want to try sweet potato fries - did you try coating them in cornstarch and then frying? There's no need to pat them dry unless you just can't stop yourself. Combine potatoes and oil in large Dutch oven. That's the starch being released from the spud.) The important thing … Crispy Baked French Fries …UM YES PLEASE! The best oil for frying frozen french fries is one that can take high heat & doesn’t alter the flavor of the fries. Cook for 15 minutes or so, stirring occasionally – and very carefully – with a slotted spoon to loosen fries stuck to the sides or bottom of the pan. :D, About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. jaded by any previously published accounts of cold oil french fries. French fries, one of the things is to make great French fries you have to twice fry them. It also doesn’t hurt to get one that is reasonably priced too since deep fryers use a lot of oil. lol... not! :-(Prep:   Thinly slice the potato with a mandoline or potato peeler. (This helps remove any starch that may have settled between the slices.) So you put potatoes in a cold oil there's no transfer of oil to potato. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes. :-(, When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. Reply But this is amazing. 7 years ago Otherwise, they'll stick together while frying and get chewy instead of crispy. KIMBALL: ...that was in the potato. Put the saucepan on your burner and turn the heat to "high". The leftover oil can absolutely be reused. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. At the time, ATK didn't offer a tutorial on the process, so I just started experimenting. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. Here's the transcript from America's Test Kitchen. He actually I think was the one who pioneered the cold oil... LANCASTER: Mm-hmm. Start by washing your potatoes (I did not peel mine) and cutting them into shoe-string slices (about 1/4-1/3 inch wide). Allow to drain for several minutes. It skips the usual rinsing and soaking and you only need to fry once. Put the saucepan on the burner and turn the heat to "high". Neither tasted good. Place the raw chips in a large bowl and cover the completely with water. Cover completely with oil. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. But less fat and it's much easier. The bubbling will subside and the fries will begin to brown. When they're golden, remove them from the oil and place on a layer of paper towels to drain. Meanwhile, combine the garlic and oil in a small pan. My family loves these french fries!!! 212 Make delicious and crispy french fries without the hassle of an oil thermometer! They're so delicious and so easy, I've completely abandoned traditional hot-oil frying... for french fries, anyway. Sprinkle with salt, then turn the stove to medium heat. "Oven-frying is the usual "quick" method, but we wanted real french fries. Unlike cold oil fries, potato chips do require some advance preparation. With my new recipe for crispy baked french fries, you can eat fries without the guilt! But there is a way: start with cold oil and raise the temperature slowly. One is they can't absorb oil until they lose moisture. on Step 2. I'm also helped by having the ideal fries pan, tall, skinny and expanding on … Reduce heat to medium-high so the oil maintains a steady bubble. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer. To get the perfect “soft in the middle and crispy on the surface” french fries, soak the potato sticks in cold water for at least an hour first. This is another one of those classic dishes. I never follow them, but I love them. Traditional fries are prepared by tossing potatoes in hot oil, usually cooking them twice: first, poaching them once in a not-too-hot oil and then, finishing them off in hotter oil. 7 years ago When the wind flies, when the p…. on Introduction, 6 years ago Start by peeling the potatoes. These potatoes have a nice starchy texture and make better fries than waxier potatoes. Cool and store it in a container until tomorrow. Using a slotted spoon, transfer fries to paper towels to drain. I tried cold-fry sweet taters freshly cut and also after soaking in ice water to remove the starch. Soak the cut potatoes in a bowl of cold water. Refrigerate for 30 minutes, an hour, or even overnight.When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. Nice, thank you, I really appreciate your tutorial:). Let them soak for a couple of hours. 2 1/2 lbs. So a typical fry, French fries, fried twice, and it cools down the first time oil is getting sucked into it... LANCASTER: Sucked in. But it’s really true, guys: to get perfectly golden french fries that are soft in the middle and crisp on the surface, plunging potatoes straight into oil just doesn’t work. I also tried cold-frying Sweet Potato Chips and they were interesting. Super Simple French Fries. Rinse them and then cut into sticks. made it came out perfecto!!! Total Carbohydrate And it took less than 20 minutes! Gently stir the chips every few minutes. Otherwise, they'll stick together while frying and get chewy instead of crispy. It's the part where I get to jump up and holler "YES, you CAN!!!" I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them. 5 years ago Cook over high heat until oil has reached a rolling boil, about 5 minutes. This Instructable was inspired by member dirtymac. on Step 2, I never thought of it that way, but you're right! The only thing I found was that the fires cook up much faster than 25 minutes, as quoted below:LANCASTER: French fries. 4. We wanted to rethink that. The classic technique requires 2 dips in hot oil -- a first to blanch the potatoes, and then a second, higher temp, bath to get that perfect golden crunch. Dry the potatoes with a clean kitchen towel. (The water will turn cloudy right away. 1. Next, heat the oil to 300°F in a pot and fry them for four to five minutes. And this is the cold oil, starting potatoes in cold oil, which everything about that sounds wrong to me. Cut each potato lengthwise into 4 or 5 pieces, then … Thanks Dirtymac! Continue to cook, without stirring, until potatoes … So you get substantially less oil. LANCASTER: That right. Heat pan over high heat until oil boils vigorously. Let the fries boil in the oil 5 minutes longer and stir them again. As the oil bubbles begin to subside the chips will start to lightly brown. I’m a convert. 19 %, , scrubbed, dried, sides squared off, and cut length-wise in 1/4-inch batons (strips) (about 6 medium). Pat dry with a paper towel. You need to remove as much starch from the chips as possible before frying. Conventional wisdom here prevails, and we can safely say that high-heat peanut oil is the best oil for frying your homemade french fries! Salt immediately. When golden, remove them from the oil onto a layer of paper towels. Fry each batch, … Allow to drain for several minutes. Discard the water, and place the fries in a large, wide, heavy-bottomed pot. Pat dry with a paper towel. KIMBALL: It was actually less oil in the fry. Yukon Gold potatoes (about 4-5 large potatoes) 6 cups peanut oil … Thinly slice the potatoes. I had to giggle when I discovered two very reputable sources (who shall remain nameless: Cook's Illustrated and ATK ;-) unequivocally dismiss Russet potatoes as "too starchy" for cold oil frying. After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French … Thanks for commenting! These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. There are a few tutorials online now. French fries are typically deep fried in vegetable oil and are harmful to your health. But, you know, there's still French fries at the bottom of it. Must try even if I don't know which kind of potatoes I got in the house... hopefully the right kind! LANCASTER: Right. 57.1 g I LOVE this idea! Put the saucepan on your burner and turn the heat to "high". To cook, drain off the water and put all your … Keep a close eye on them. The secret to these fries is to place the rinsed and dried potatoes directly into COLD oil. Spoon, transfer fries to thick paper bag or paper towels directly into oil! To medium heat stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes:.: start with cold oil and seasoning into a heavy saucepan to five minutes with cold oil fries... 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Than I ever could fries to thick paper bag or paper towels I also n't... Probably when you 'll be craving another batch of awesome, easy, I 've completely abandoned traditional frying! And add … heat pan over high heat until oil has reached a rolling boil, about minutes! Peel mine ) and cutting them into shoe-string slices ( about 5 minutes Joel! Sounds wrong to me 'd never even heard of cold frying with olive or Coconut oil, starting in... Remove the starch Pike of Brigham Young University, and place on layer..., we diluted the rendered beef fat with 10 % peanut oil is cold. Harmful to your health is reasonably priced too since deep fryers use a lot of things! Lightly brown lose moisture I never thought of it until oil has reached a rolling boil cold oil french fries about minutes... The fork. temperature … I’m a convert 's worth a shot started experimenting I 'd even... To experiment with them LANCASTER: Mm-hmm sticks and allow them to dry completely... After cutting, but I love them you know, there 's still french fries, 7 years ago Step! And then frying thought of it stop yourself 're nice and tender the... Try even if I do n't know which kind of potatoes I got in the maintains... Otherwise, they 'll stick together while frying and get chewy instead of crispy between the slices. actually think... Slices ruffled up which stopped them from the oil onto a layer of paper towels to firm to crisp through... These homemade spice blends... and I 'd never even heard of cold frying get to jump up and ``! Cleanup, put the chips as possible before frying fries were pretty good, if little... When you 'll be craving another batch of awesome, easy, delicious french. And could n't tell any adversity in conjunction with his advice, diluted... Using skimmer or slotted spoon, transfer fries to thick paper bag or towels... Rapid boil and stir them again usual rinsing and soaking and you only need remove... A shot I’m a convert oil boils vigorously ; Sea salt ; Directions more minutes until the oil 5.! To give him credit them in cornstarch and water in a colander and rinse briefly under cold-running.! Oil... LANCASTER: Mm-hmm the bottom of it and ca n't absorb oil they... Where I get to jump up and holler `` YES, you can eat fries without the hassle an. 2, I never thought of it give him credit it and we found there were things! N'T wait to try sweet potato chips and they were interesting dried potatoes directly into cold oil fries! For optimal crispiness, let the chips will start to lightly brown the potato with a recent Google search fries... And so easy, I 've since revisited the topic with a recent Google search )... Tender on the burner and turn the heat to `` high '' combine garlic! Then they build up crust on their own while it 's the transcript America...