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| Crispy on the outside and creamy on the inside, just like Sunshine said. |
These are easy to make, but they take a half hour or so. Original recipe can be found on ATK's website; http://www.americastestkitchen.com/
The keys to these are using Yukon Gold potatoes only, starting with cold peanut oil, and discipline not to touch fries for 15 minutes. Otherwise you will end up with these;
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| Crispy yes, but very dry in the middle. |
The above fries were made with Russett potatoes and vegetable oil, big mistake.
Here's how to make the goo fry;
-cut Yukon potatoes (with skin on) into 1/8-1/4 inch strips (do not rinse).
-place in heavy bottom sauce pan or Dutch oven.
-cover by double with peanut oil
-put on stove burner and turn heat to medium-medium high (do not pre-heat oil)
-allow oil to come to boil, then let them lightly boil, undisturbed, for 15 minutes.
-after 15 minutes, scrape any fries from bottom of pan and let cook another 5-10 minutes.
-place fries on paper towels or drain plate and salt immediately
Here's how to make the goo fry;
-cut Yukon potatoes (with skin on) into 1/8-1/4 inch strips (do not rinse).
-place in heavy bottom sauce pan or Dutch oven.
-cover by double with peanut oil
-put on stove burner and turn heat to medium-medium high (do not pre-heat oil)
-allow oil to come to boil, then let them lightly boil, undisturbed, for 15 minutes.
-after 15 minutes, scrape any fries from bottom of pan and let cook another 5-10 minutes.
-place fries on paper towels or drain plate and salt immediately
