I like this recipe and have had good success with it:
Easier French Fries
From America's Test Kitchen Season 10: Best Burgers and Frie
Why this recipe works:
When we wanted a french fry recipe with half the oil and no double frying, we tried submerging the potatoes in cold oil before frying them over high heat until browned. With lower-starch potatoes like Yukon Golds, the result was a crisp exterior and a creamy interior.
Serves 3 to 4
Flavoring the oil with bacon fat (optional) gives the fries a mild meaty flavor. We prefer peanut oil for frying, but vegetable or canola oil can be substituted. This recipe will not work with sweet potatoes or russets. Serve with dipping sauces (see related recipes), if desired. See "Cutting Potatoes for French Fries," below, for help on cutting even batons.
Ingredients
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 (see note)
6 cups peanut oil
1/4 cup bacon fat, strained (optional) (see note)
Kosher salt
Instructions
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.
In his book "The Man Who Ate Everything", Jeffrey Steingarten devoted a whole chapter to making gorgeous french fries. It is a great read, but in case you are looking only for a recipe, here it is... http://www.seriouseats.com/recipes/2008/08/brunch-jeffrey-steingarten-easy-french-fries-frites.html
Put the cut potatoes in room temperature oil and heat up - this way you keep the inside soft and the outside brown and crisp. Plus, they are more healthy fired this way - less water evaporates and so less room there is for oil to be absorbed.
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Easier French Fries
From America's Test Kitchen Season 10: Best Burgers and Frie
Why this recipe works:
When we wanted a french fry recipe with half the oil and no double frying, we tried submerging the potatoes in cold oil before frying them over high heat until browned. With lower-starch potatoes like Yukon Golds, the result was a crisp exterior and a creamy interior.
Serves 3 to 4
Flavoring the oil with bacon fat (optional) gives the fries a mild meaty flavor. We prefer peanut oil for frying, but vegetable or canola oil can be substituted. This recipe will not work with sweet potatoes or russets. Serve with dipping sauces (see related recipes), if desired. See "Cutting Potatoes for French Fries," below, for help on cutting even batons.
Ingredients
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 (see note)
6 cups peanut oil
1/4 cup bacon fat, strained (optional) (see note)
Kosher salt
Instructions
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.