A while back, I was on StumbleUpon (I think), when I saw my friend Julie’s recipe for easier french fries, which she learned from America’s Test kitchen. Basically, you place the sliced potatoes in a pot, cover them with oil, and bring them to a boil in the oil. Apparently, they’re supposed to absorb less fat. Whether they do or not—which certainly would be a nice bonus—they’re impossibly easy to make.
Actually, I had never even planned on making them anytime soon—it isn’t like I need french fries—but then, when I was heating up the oil for my fried goat cheese, I was thinking how much I hate waiting for oil to heat up. Then I remembered the fries that Julie talked about, so I chopped a potato up and tossed in the oil.
Within a few minutes, I had hot oil ready for making my fried goat cheese, and a whole serving of perfectly cooked, perfectly tasty french fries.
perfectly easy french fries
Yukon Gold potatoes, cut in 1/2 inch thick spears—approximately 1 potato per person
oil for frying
Place potatoes in a large heavy bottomed pot (or a small pot, depending on how many you’ll be frying). Cover completely with oil. Set over medium-high heat, and bring to a boil. Use a slotted spoon to keep the potatoes moving around. When golden brown, remove to a paper towel, and sprinkle with salt.