French Fries: The Easy Way? (Steph)

The other day I was over at Mom and Dad's house and I was watching America's Test Kitchen with Mom, since the "Create" channel is one of the only ones that comes in on Mom and Dad's TV.  They were making burgers and fries.  The burgers were made of sirloin that they ground themselves and after they were cooked they served them on potato rolls with cheese and onion.  While that sounded good, I would have made more of a salad on mine.  I like the veggies.  The fries were the really interesting part.  They called them "Easier French Fries" and here's the recipe from their website:

• 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
• 6 cups peanut oil
• 1/4 cup bacon fat , strained (optional)
•   Kosher salt

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.

Seems easy enough and they said that they turned out super crispy and not greasy at all.  I though it was interesting and that one day I would have to try it for myself.  I had no idea that day would come so quickly.

The other night, I had come home not long after Kevin did from work and the dreaded question of "what's for dinner" inevitably came up.  Of course I had nothing planned and the pantry was running low and payday wasn't for another week.  I had to whip something up with what we had already.  In the freezer there was a couple of corn dogs and chicken nuggets and quick food like that, so I got out what was in there and preheated the oven.  Then I thought, "what can I serve with this stuff?"  You got it: french fries.  And since I didn't have any in the freezer, I though about making my own using the crazy new technique I saw on America's Test Kitchen.

I only had russet potatoes, so I figured they would have to do, and I only had veg oil. I used about a pound of potatoes and only covered them with oil, I didn't really measure.  Other than that I followed the instructions provided in the recipe.  I was so easy and it worked like a dream.  They were delicious and not greasy at all.

The other night I was at Mom and Dad's house and was raving about how well these fries worked.  I wanted to prove it, so we whipped up a batch, but in larger quantity.  It didn't work as well and I think the reason was that either the pot was too crowded, or we didn't use enough oil.  My suggestion would be that if you are going to cook more than 2 1/2 pounds of potatoes, you probably want to do more than one batch.  Also, a non-stick pan makes life a lot easier.

Here's the link to the website, the also have the scientific explanation as to why it works so well, though you may have to register.  It's free, just click no to the magazine offers.

http://www.americastestkitchen.com/recipes/detail.php?docid=19884&extcode=M**ASCA00