French Fries

French Fries

Made  times
lucylove 44

"From Cook's Illustrated, July 2009. Their cold oil method uses less oil and the fries absorb less oil, but takes no more time than conventional double-frying. The result? Crispy French Fries that are less expensive and healthier. A double winner!"
Added to shopping list. Go to shopping list.


4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.
  2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.
You might also like


They turned out as promised except mine got too browned... didn't taste burnt but not too pretty to look at. This is now my choice of frying fries. Side note... let oil cool down to a specific...