Name: Easier French Fries
Total time: 35 min
Ingredients: 2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons (see note); 6 cups peanut oil , for frying; 1/4 cup bacon fat , strained, for frying (optional) (see note); Kosher salt

Why This Recipe Works

When we wanted a french fry recipe with half the oil and no double frying, we tried submerging the potatoes in cold oil before frying them over high heat until browned. With lower-starch potatoes like Yukon Golds, the result was a crisp exterior and a creamy interior.

Before You Begin

Flavoring the oil with bacon fat (optional) gives the fries a mild meaty flavor. We prefer peanut oil for frying, but vegetable or canola oil can be substituted. This recipe will not work with sweet potatoes or russets. Serve with dipping sauces like our Honey Mustard Dipping Sauce or Belgian-Style Dipping Sauce, if desired. See "Cutting Potatoes for French Fries," below, for help on cutting even batons.

Instructions

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.

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.