You'll need potatoes, oil and salt. ;-) Potato Types:
• Small (6-8 oz) Russet potatoes: Young "bakers" have less starch than their mature jumbo siblings. Less starch = crispier french fries. Make sure your potatoes are fresh and firm. Save the large tubers for smashed or baked taters. ;-)
• Yukon Gold potatoes: They're reported to be low in starch. I haven't bothered to try them because Russets are delicious, less expensive and they're always available.
Bottom line: Feel free to experiment. I tend to think White or Red rose potatoes are too high in starch to make a good french fry, but that's just speculation. Maybe you have a tuber-exotica
in your pantry? Why not try it?
Top Secret confession: Don't tell jessyratfink, but I did
make an earnest effort to improve her Sweet Potato Fries
using the cold-fry method. The sweet potato gods weren't impressed with the results and neither was I. When I say "Jessy's recipe ain't broke", I speak from first-hand experience. ;-) Oil Types:
• Vegetable Oil- Excellent
• Canola Oil- Very Good
The beauty of cold-frying is that the oil never reaches the smoking-point before the potatoes are finished cooking. While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them. I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them. Please give me the 411 if you do. I'd love to hear your results!
• A deep, heavy saucepan or dutch oven. Flimsy aluminum or cheap stainless steel pans are not recommended. They just don't hold the heat well. (I tried an aluminum pan once and the results were awful!)
It's important to choose a saucepan deep enough to allow 2 inches between the top of the oil and the rim of the saucepan.
I use a 3 qt T-Fal saucepan. It has enough room to cold fry 2 potatoes for french fries or potato chips.
Please: DO NOT use a frying pan or skillet for cold-frying. Shallow pans are NOT safe for large amounts of very hot oil.
• Tongs, a spider or even a pasta claw
• Paper towels