Okay, they may not be perfect. But they are super crunchy and easy to make. You don’t need a heavy duty fryer and you don’t need to double fry.
I’ve come across a lot of articles on making perfect French fries. Most require the double frying technique, along with some other elements as well. These do not.
Single fry, half the time, and just as crunchy as a double fry. In fact, I even did a second batch using the double fry method and they looked and tasted exactly same as the single fry method.
The key to making these fries is dropping them in the oil while the oil is still cold, allowing the fries to cook and fry as the oil heats up. It not only saves you time, but you also don’t have to deal with the scariness of dropping fries into a super hot bubbling pot that might spray out at you.
This isn’t my method. I read an article that it is Joel Robuchon’s method. Since I’m a huge fan of his food, I decided to try it out. And it worked! These were easy and delicious. I brought some to DH, left the room for no more than five minutes, and I came back and the plate was empty.
2 medium sized Russet potatoes
oil for frying
Peel skin off potatoes. Slice into fries, about 1/4 inch thick. Use a paper towel and dry potatoes as much as possible. Pour oil into frying pan, about 2 inches in height. Drop in potatoes. Turn on stove to medium high heat. When oil heats up the potatoes will begin to bubble. Continue to let the potatoes fry and bubble until they turn brown and crispy on all sides. You may need to use a spatula to separate potatoes so they don't stick together. Remove potatoes when done, soaking excess grease on paper towels. Serve immediately.