January 27, 2011

Crispy Fries

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Crispy Fries



food friday chiclet

I love watching America's Test Kitchen. They do all the work for you and always come up with recipes and cooking tricks that are interesting and helpful. One such recipe is the easier to cook 'crispy on the outside, creamy in the inside' French fries. And it really is not complicated at all. The secret to the crispiness is adding uniformly cut [into batons] Yukon Gold potatoes to room-temperature oil instead of preheating the oil. Once the oil and potatoes start boiling [over high heat], the potatoes are cooked without stirring for 15 minutes. After 15 minutes, the chips are separated with tongs and cooked for another 5 to 10 minutes until golden brown and crispy. I love it sprinkled with flaked sea salt and dipped in malted vinegar.

FriesCrispy Fries
for added yumminess, I added a cup of rendered duck fat to the oil

12 comments:

maiylah said...

oohhhh, with duck fat? delicious! ;)

Gizelle said...

You certainly love duck fat! I've always affiliated crispy fries with you because of your post some months ago! with duck fat din at sea salt i think

cusinera said...

YES! potatoes and duck fat, perfect combination...flaked sea salt and malted vinegar will take a big big mental note of that! Sounds na kaka-adik=)

foodiefisher said...

These are on my to-do list now as they look awesome! We can't get Yukon Gold easily in the UK thought so any recommendations as to a good substitution? Loving the blog btw :)

oggi said...

Maiylah, Gizelle, and Cusinera,

You can tell I love duck fat.:)

FoodieFisher,

Thanks. Any waxy potatoes will do, red skinned or white.:)

Midge said...

Potatoes and duck fat?! Heavenly!

Sidney said...

Sure looks yummy... just a bit concerned about the duck fat and my cholesterol level ;-)

Juliana said...

Oh! These fries look really crunchy...would love to have them...I think I will skip the duck fat :-)

oggi said...

Midge, yes, they're perfect together.:)

Sidney and Juliana, thanks.

SallyBR said...

Amazing! My Mom used to do them this way (starting with the oil at room temp), and I have no idea where she got that method from. Strangely enough, I never tried it myself, but now I definitely will....

Joy said...

Thanks for the tips. I alwasys did the double fry technique.

oggi said...

Sally and Joy, it's really a lot simpler than double fried and they come out crispy with soft and creamy interior.

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