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Easier French Fries

Source of Recipe

From "The Ultimate Burger" by America's Test Kitchen


Recipe Introduction

"It's almost impossible to picture the ultimate burger without a side of classic, golden French fries, with their mouthwateringly crispy outsides and creamy, potato-y centers. For crispy fries with tender interiors and lots of potato flavor, the key was to submerge low-starch Yukon Gold potatoes in room-temperature oil before frying them over high heat until browned. This gave the potatoes' interiors time to soften and cook through before the exteriors started to crisp. We prefer peanut oil for frying, but vegetable or canola oil can be substituted. This recipe will not work with russets or sweet potatoes. Use a Dutch oven that holds 6 quarts or more for this recipe."

List of Ingredients

◦ 2 � pounds Yukon Gold potatoes, unpeeled
◦ 6 cups peanut or vegetable oil


Recipe

Using chef's knife, square off sides of potatoes. Cut potatoes lengthwise into �-inch planks, then slice each planks, then slice each plank into �-inch-thick fries.

Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Once boiling, 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. Using wire skimmer or slotted spoon, transfer fries to prepared sheet. Season with salt and serve.

Serves 4






❧ Chive and Black Pepper Dipping Sauce:

◦ 5 tablespoons mayonnaise
◦ 3 tablespoons sour cream
◦ 2 tablespoons minced fresh chives
◦ 1 � teaspoons lemon juice
◦ � teaspoon salt
◦ � teaspoon pepper


Whisk all ingredients together in small bowl.
(Sauce can be refrigerated for up to 2 days.)

Makes about � cup




❧ Belgian-Style Dipping Sauce:

◦ 5 tablespoons mayonnaise
◦ 3 tablespoons ketchup
◦ 1 clove garlic, minced
◦ � teaspoon hot sauce
◦ � teaspoon salt

Whisk all ingredients together in small bowl.
(Sauce can be refrigerated for up to 2 days.)

Makes about � cup