Cold oil french fries

You read that right! I made my first batch yesterday and they were delicious!:yum Uses way less oil than regular method and fries are not as greasy as the twice fried ones. Plus is you won't have to air your house out, less oil needed and the oil is perfectly reusable due to the relatively lower temps and less oil absorbed. Negative is long cooking time and no second batch until the oil is room temp again. Try it out.

 

Oopsie!:-o

http://islandvittles.com/2010/03/03/yukon-gold-french-fries/

 

Oh, that looks good. :yum Gonna have to give this one a try, I love trying out new recipes!

It says "I prefer sunflower or safflower oils over vegetable oils from canola, corn, or soybean" Thing is, I only ever really use 100% pure olive oil when cooking/baking.. would olive oil be ok, or should I purchase one of those other oils?

 

I guess using a 'pure' olive oil would be fine as it's been refined already and would have a higher smoking point than EVOO. I sure wouldn't use the expensive fruity stuff as that would be a waste IMO if it didn't burn in the first place.

 

Olive oil tends to have a strong flavor of its own, unlike the other oils mentioned. Personally, I'd go for a neutral oil, rather than olive... that's just my preference.

 

I'm confuzzled. Why are they "Cold" oil if the oil is still heated? I was trying to figure out exactly how that would work, and all I can gather is that they're fried instead of submerged?

 

You start with cold oil in something like a large Dutch oven, about 6 cups for a couple of pounds of taters, and slowly heat both up until the fries are done. I know what you mean by 'fried' and they have a different taste and texture.BTW, this is an old technique but new to me.

 

Sounds good but recipe is somewhat vague to me. :confused

Decades ago my hubby used to make sometimes french fries in a skillet with some oil. They'd be burned on one side and not done on the other. Our little daughter then used to make faces and didn't want to eat them. I pretended to like them, thinking that practise makes perfect. :-D

 

Those fries look good. I love french fries.

I recently got a devise that chops the potato into perfectly shaped fries. It's pretty cool. I make fries by oiling a cookie sheet, putting the sliced potatoes on the sheet and then putting them in the oven. It takes 35-40 minutes to make but they taste good and it uses hardly any oil at all. I flip the fries after 20 minutes so they get crispy on both sides.