What is this "cold oil" french fry I speak of? It's been years since I made my own fries--by frying, not oven fries--so I went to the best source I know, America's Test Kitchen, for a good recipe. I came across one called "Easier French Fries" which starts the fries immersed in cold oil.
My initial reaction was, "gross, WTF??" But damn if they didn't come out close to perfect. I'll post pics first and post the recipe separately.
Square off yukon gold potatoes and cut your fries as evenly as possible
Put 6 cups room temperature oil (peanut, canola, vegetable) and fries in large dutch oven
Bring oil to rolling boil on high.
Continue boiling in oil until fries start to soften, about 15 min. (do not stir) A giant mesh splatter screen comes in handy.
Separate fries w/tongs and continue frying for 5-10 more minutes; stir frequently
Remove to paper towels to drain; sprinkle w/sea salt
Crispy and fluffy!
We had grilled bison burgers. (Sorry, no money shot of the burger--we were hungry)