Crispy French Fries

Hands down, these are the easiest, most delicious fries ever!


Because of how starch interacts with the frying oil, this method
will only work well with a less starchy potato, like the Yukon Gold. 
(Red potatoes worked well.)



Super Simple French Fries
2 1/2 lbs. Yukon Gold potatoes (about 4-5 large potatoes)
6 cups coconut oil (I used less)
Sea salt

Line a sheet pan or large plate with a few layers of paper towels.
Set it aside.


Cut the long sides in three or four sticks.

Then cut the potato into fries.



You want them to be about a quarter-inch thick, which looks
about like this (balanced on a 10-inch butcher’s knife).



Set a large, heavy-bottomed pot on the stove. Pour in the oil.

Put the cut potatoes into the cold oil. Don’t turn the heat on yet.

When all the potatoes are in the oil, wiggle them around so that
they’re all submerged.

Now turn the heat on high.  After about 5 minutes or so,
the oil should come to a rolling boil.

Fry the potatoes like this for 15 minutes, untouched.
Don’t stir them at all. Just keep an eye on the pot.

After about 15 minutes, give the fries a gentle stir to loosen them up.
If any are stuck to the bottom, give them a nudge to unwedge them.

Fry like this, stirring occasionally, for another 5-10 minutes,
until crisp, golden, and done to your liking.


Fish them out of the oil with a spider or large slotted spoon. Let
them drip for a sec over the pot to lose any excess oil.

Transfer to your paper-towel lined pan.

Sprinkle with sea salt when they’re hot out of the oil.


Serve and enjoy (and gobble and inhale)!



*****

 

Adapted from The Hungry Mouse