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COLD OIL For the BEST French Fries?! – Less Oil, No Spatter, No Double Frying!

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I’m testing a method of cooking french fries that begins with cold oil, resulting in perfectly cooked fries with no spatter, less oil, AND no double frying. Let’s do this! #emmymade

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Today’s recipe inspirations:
America’s Test Kitchen: https://www.americastestkitchen.com/articles/3102-for-restaurant-quality-french-fries-start-with-cold-oil
Epicurious: https://www.epicurious.com/recipes/food/views/cold-fry-frites
Washington Post: https://www.washingtonpost.com/food/2021/06/17/cold-fry-french-fries-recipe/
New York Times: https://cooking.nytimes.com/recipes/1018298-french-fries

Chapters:
00:00 Intro
0:06 Sponsorship.
1:50 Let’s begin.
2:03 What are we making?
4:00 Soaking the potatoes.
4:53 How to cut french fries.
6:00 Cooking time.
6:13 Drying the potatoes.
6:52 Add the oil.
7:16 Cooking instructions.
8:31 Sizzling fries.
9:00 Draining finished fries.
9:36 A word on used cooking oil.
10:37 Boom.
10:45 Taste test.

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Disclaimer:
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27 Replies to “COLD OIL For the BEST French Fries?! – Less Oil, No Spatter, No Double Frying!”

  1. “In & Out” makes Shoestring potato fries because they’re raw and they only fry them once.
    Other fast places the fries come “partially cooked”.
    “5 Guys” breaks the rules. Raw. Thick cut. Fry once. That’s why they’re never totally crispy.

  4. You also want to put potatoes in water to keep them from going brown.

  5. Years ago I bought a deep fryer and love it! I never buy fast food fries anymore.

  6. Sonic drive in the early 1970s cut there own fries they had a washing machine that you put the potatoes in and it would peel
    them and then they would cut the fries and soak them in a starch powder then they would put them in a the walk in cooler to sit in big plastic tubs in water and you would bring them out when they got low , THEY were crispy.Had you making fries when you started working there .

  8. Thank you for this technic. Simple and effective without the hassles of other methods.

  9. I used to make fries like that when I wss younger and my mom would get mad because it was "wrong" ????

  11. Also a good point about the oil. I wait til its cold (please dont do it hot) and strain it with a strainer and some cheese cloth and reuse it and after a few uses, I will take a funnel (again when its cool lol) put it back in the bottle to dispose. Listen to her, do not put it down your sink drain! ????????

  12. Usually the most "economic" way to deal with frying oil is to put it in more manageable containers, freeze them to prevent further oxidation, thaw as you need for regular use like stir fry. Just don't use it for baking since the oil absorbs the flavor of whatever you've fried in it.

  13. You should check out Mythical Kitchens video "Busting French Fry Myths". I think they ended up liking double frying better but it was an interesting test. They did skin vs no skin, yukon gold, vs. russet vs red and soak vs no soak. Very informative. I only mention it because I just watched it like yesterday, so I thought you may like it too ????????

  14. Emmy once again looking out for all of us

  15. Since it's cold start, you could add herbs and some garlic in there. I remember having these for the first time in culinary school. Ours just took a bit longer than 20 mins so it was crispier.

  16. Cold oil makes really nice fries, but it also makes very greasy fries. Lightly fried, well drained, frozen, then refried tends to be a good medium.

  17. When potatoes are soaked in cold water it also reduces the potassium.

  19. I misread that as COD oil and thought it would be fishy fries ???? ???? ???? I’m really overtired.

  21. My wife and I enjoy your videos. It would be interesting to see you do a French fry experiment with different types of oil. Vegetable, olive oil, etc… Would different types of oil impact the crispiness of the fry when cooking with this method? Thanks!

  23. There's a powder you can buy that will turn your frying oil into a gel. I keep my dutch oven stocked with canola oil for cooking and then turn the oil into a gel once a week. Then you can just toss it in the trash. Makes frying much easier.

  24. really wanted to see the oil in the pot AFTER ya took out the fries…but i will try this…YUMMM!!!

  25. I've been using this technique for years out of laziness and didn't know it was a thing.

  26. I always just use an air fryer – its a little bit different in texture but its just so easy and uses basically no oil.

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