Servings: 6 to 12
One pot, one cooking session, no blanching, no double frying, no electric deep-fat fryer, no thermometer. Best of all, you end up with fries with a moist, creamy interior, an intense potato flavor, and a perfectly crisp, golden, non-oily exterior that sends all of us into ecstasy.
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I too, so wanted these to work. They didn't. After the allotted time (17 minutes + 4 more minutes), they were not the deep golden brown mentioned in the recipe. I left them in until they were the color of the fries in the photo and what we had at dinner looked great, but were an odd combination of somewhat crunchy yet tough exterior and a dry, flabby interior. Terribly disappointed. If our steak wasn't already done, I would have dragged a bag of frozen fries out of the freezer to oven bake. I did save the oil and will give the recipe one more try. Details: only 2 of us for dinner so used 2 large Russet potatoes, fried in fresh peanut oil in a 5 qt. heavy enamel dutch oven. For now, zero stars.
I so, so wanted the believe in the logic of this recipe. With two athletic boys, French fries are a staple and a favorite. But the two step processs, never mind soaking and de-starching, is a pain. So I read, ear-marked and excitedly made the fries in this recipe. No dice. Pale, anemic, no where near the picture in the magazine. I cooked for 30+ min and no color. I was severely disappointed in a publication that most always provide quality and leadership. Sorry, Patricia! I wanted to believe!
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