I know it sounds insane, but this french fry recipe, which starts with cold oil, is the best (and simplest) you’ll ever try. Follow the quantities and instructions carefully, and absolutely DO NOT stir until instructed to in the recipe. If you want to double the quantities, make sure to use two separate pots.
Favorite French Fries
- 2 pounds large russet or Yukon Gold potatoes, peeled and cut into french-fry sticks
- 6 cups safflower or vegetable oil (for frying)
- Sea salt
Place potato sticks in a wide, deep, heavy pot. Pour in oil and heat pot over high heat. Cook 5 minutes (without stirring) on high (oil will begin bubbling gently). Lower heat slightly, to medium-high, and continue to cook, for 12-15 minutes (without stirring), until fries soften but begin to form an opaque skin. Continue to cook, occasionally loosening potatoes from bottom of pot with a heatproof spatula, until potatoes are very tender, about 10-15 minutes more (oil will bubble more vigorously).
Using a slotted spoon, transfer fries to paper towels to drain. Season with sea salt and serve immediately.
