Ingredients
- yukon gold potatoes, (NOT russets & unpeeled) cut into sticks of an appropriate "fry" size. You choose how big. We've had good luck with both small and large sizes, but you have to be consistent.
- peanut oil for frying (canola or vegetable oil work also).
Dump the potatoes into room temperature oil on the stove. Use a container that is a) large enough, b) can take a lot of heat. Turn to high heat. After about 5 minutes, the oil should be at a rolling boil (actually, the water coming out of the fries is what's "boiling", but whatever). Turn the heat to medium-high (enough to keep at the current temperature). After another 10 or 15 minutes, you can stir the fries around a little with some tongs, scraping up any that stick to the bottom (we didn't have a problem with this). Fry until golden. Pick the fries out with the tongs and place in a towel lined bowl. Dust with salt and continue to remove oil. Enjoy!
Thoughts: On our first try, the fries were too crisp. They were still tasty, but not quite how we liked them. Also, the fries were uneven, so the larger pieces were cooked just right, while the smaller pieces were overcooked. Next time, we tried small match-stick sizes (well, maybe a little bigger than that). They cooked evenly, and gave us perfect frites. Delicious. Will definitely try again, but not until we get a chance to do some cardio or something. Even so, these fries have less oil than standard fries. Because they cook so slowly, the moisture inside the potatoes isn't replaced by as much oil as the standard process. It's complicated. Trust me.
Disaster Index: 1/10
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