You love french fries, right? Just close your eyes and imagine them. Perfectly crisp outside. Tender and light inside. That crunch when you bite into them — no soggy wannabes. For most of us the siren call of a side of fries is almost too magnetic to ignore.
Total Time
30min
3.5
4 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
5
Medium
Yukon Gold Potatoes
•
as needed
Peanut Oil
•
1/2
tsp
Kosher Salt
Cooking Instructions
1.
Fill a large bowl halfway with cold water. Set aside. Using a sharp knife or mandoline, slice the Yukon Gold Potatoes (5) into thin fries (about 1/3 to 1/2-inch thick). Transfer the cut potatoes to the cold water.
2.
Swish the potatoes in the water with you hand and drain the water from the potatoes. Refill the bowl with cold water and rinse again.
3.
Use paper towels to pat the potatoes dry.
4.
Add the Peanut Oil (as needed) to a medium dutch oven. Put the potatoes into the cold oil.
5.
Place the oven on the stove and turn the heat to medium-medium high. The oil will bubble briskly once it comes to temperature.
6.
Cook the potatoes for 25 to 30 minutes until crisp outside and tender inside, stirring occasionally. Meanwhile, line a baking sheet with paper towels and set aside.
7.
Use a spider or slotted spoon to scoop out the fries and transfer them to the baking sheet. Immediately sprinkle the fries with Kosher Salt (1/2 tsp).
8.
Serve warm with ketchup or dipping sauce of choice!
Nutrition Per Serving
CALORIES
137
FAT
0.0 g
PROTEIN
3.8 g
CARBS
32.5 g
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