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Yukon Gold Cold-Oil French Fries

March 3, 2010 Recipes & Techniques 4 Comments

It looks like I spoke too soon with regards to cold oil french fries. After trying the method once with russets, I rejoiced to the world about HOW EASY this recipe is, and pushed aside claims from Cooks Illustrated that yukon gold potatoes yielded far superior results.

That I opened my mouth without having all the information isn’t that surprising. What is surprising though, is how GOOD these homemade fries are — and while, if you only have russet potatoes handy, you won’t be disappointed with the results, it really is important that you go get some yukon golds right away — LOOK at them.

(Click on the title below for a printable version of the recipe.)

: Yukon Gold Cold Oil French Fries

: Rumour has it that this is how Joël Robuchon makes fries at home — who am I to argue with the Chef of the Century?

Yukon Gold Potatoes, washed – 1 large/person
Safflower or Peanut Oil – to cover
Salt – to taste

Square off the sides of the potatoes, then cut lengthwise into 3/8” x 3/8” batons. Pour enough vegetable oil in to a saucepan or Dutch oven to completely cover the potatoes.
Cook over high heat, undisturbed, until the oil comes to a rolling boil. Continue to cook, untouched for another 10 minutes. Stir with tongs, gently scraping the bottom of the pan to release any that stick.
Continue to cook, stirring occasionally, until golden and crisp, another 10-15 minutes. Remove from the oil using tongs or slotted spoon. Drain on paper towels, toss with salt and serve.

Notes:

Choose a pan that is large enough to hold the fries and oil with lots of room to spare – You don’t want a spill over once the oil starts to boil. I used 2 large potatoes and stacked them up in a tall narrow pot, which used approx 2½ cups of oil to cover.
I prefer safflower, sunflower or peanut oils because I prefer to avoid GM oils such as canola, corn, or soybean.
Once the oil has cooled, strain it, cover it and keep it in the fridge until next time — you can use each batch of oil 4 or 5 times before it becomes too dark and smeechy.
I may be stating the obvious here, but make sure you make enough fries for everyone in the first batch. Once the oil is hot, it’s difficult to make Cold Oil Fries.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan

Meal type: snack

Currently there are "4 comments" on this Article:

Chiot's Run says:

March 17, 2010 at 6:31 pm

I love yukon gold potatoes, I grow them in my garden almost every year. This year I discovered Kennebec potatoes and WOW. I’d recommend trying Kennebec potatoes if you can get your hands on them. They’re bar the far the best frying potatoes I’ve ever had. They get perfectly crispy on the outside and nice and soft and creamy on the inside.

Farmer’s markets are probably the best places to find these potatoes.

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- Theresa says:
  
  March 17, 2010 at 8:35 pm
  
  They sound delicious…I`ll keep my eye out for them at our local market!
  
  Reply
  - LaShawn says:
    
    July 9, 2011 at 2:00 pm
    
    I am making the Yukon Gold french fries right now it’s nice and hot outside so I am using my electric fryer… So far so good I will let you all know how they turn out in about an hour…. stay tuned!!! for “News as it breaks”.
    
    LaShawn
Allison says:

August 27, 2011 at 7:08 am

These French fries are phenomenal. I usually use russet potatoes…never again. These are sweet, perfect crisp on the outside, fluffy and light in the middle. Thanks!

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