For Restaurant-Quality French Fries, Start with Cold Oil | Today’s Special
Ashley shows you how to make delectable fries with half the usual amount of oil and without all the mess.
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I have used this method many times and the fries are always perfect. Thank you Ashley!
Tallow. Stay away from seed oil.
The only way I make fries once I learned how great it works. Idaho or Yukon gold – both are great!
Can we move on from a world where fat is the enemy. If you want an enemy go after lack of exercise.
I don't know why anyone would want to use this dangerous method and eat all that oil. My homemade fries come out golden and delicious in my Ninja air fryer with a lot less waste. I can also do many flavors like garlic parmesan, or sprinkle with any seasoning while crisping. You can keep this unhealthy sloppy method.
now how to do big batches for a big family or crowd?
heart attack
Making fries at home, no matter what, at the end of the day isn't worth it. Maybe if you have such a massive pot and oil you can provide for like 10 people to have fries? The time vs effort vs economical value of everything all points to…you should just go get an order of fries from McDonalds, or your local spot that does fries the right way to order. Never worth the bother of even pouring that oil into a dutch oven, let alone saving it for another batch of making french fries at home.
This is not what I expected, but it looks great. I still prefer the double-fry method because it's easier to do bigger batches and they always come out restaurant-style.
Yukons make inferior fries. Period.
yup!!
Looks like the fries should've come out much earlier.
I don’t eat Yukon Gold taters since that wood fired Pizza oven incident.
Cooks illustrated demonstrated this technique years ago-if I recall correctly it is a French method of some kind. I have been making them this way ever since and It is the only way I make French fries at home now.
Just tried it, very good indeed.
Always used to double fry, this is better and easier.
Glad I saw this video👍
also to note, as the potato cooks, the moisture inside will push outward – this is the sizzle when something hits hot oil. Because oil is hydrophobic, the water will physically push the oil out and away from the food. this works best with something with a very high moisture content like a potato, otherwise you would be better off starting with hot oil.
PEANUT OIL IS THE SECRET
BEST WAY IS TO SOAK STARCH OUT OF POTATOES OVERNIGHT !!!!!!!!!!!!!!!!!!!!!!!!
Now THOSE are French fries! They aren't supposed to be golden like fast food fries, they need to be BROWN! 👍👍😁
I remember this recipe from years past, I never understood why only one variety of potato works and why the potatoes were never washed and dried before frying.
This was an excellent video for me! I've never had much luck with home fries, but now I'm certain this will make me a star with my family. Thank you so much ATK.
I make mine with little oil, in a skillet.
This works ok but is not as good as a twice fry or a boil-fry-fry again method.. I find using this method that pulling the fries out when the oil hits about 270F and then putting them back at 375F to finish is much better texturally
Delicious looking fries!
Is there a link on this site for frying up crispy sweet potatoe fries?
Thanks.👌🏿
I don't believe you…
This can't work. But I will try it because you're awesome.
Whoever figured this out is in the running for The Nobel Peace Prize.
Yummo!
Interesting. Must give this a try!
doesnt this result in a moisture barrier preventing oil permeating the chip, and thus resulting in a greasier feeling?
Can I let the oil cool, strain it and reuse it?
Thanks very much!