Here’s another one of those crazy recipes that you won’t believe until you try it.  I’d always heard of and used the standard recipe for making french fries where you fry Russet potatoes at a lower temperature first, take them out and crank up the heat to re-fry them until they get crispy - standard french technique.  Cook’s Illustrated came up with a new way in their test kitchen where it’s much easier (you don’t have to mess with a thermometer) and even uses less oil.

You use Yukon Gold potatoes and start them out in room temperature oil, bring them to a boil for a while and don’t touch them until the last 5 minutes or so - who knew!  I recently served these for friends and they liked them so much they were digging in the ketchup to get the last strays out.

Pomme Frites

6 cups peanut oil (or canola if you don’t have the peanut)
4 good size Yukon gold potatoes, cut into 1/4 inch matchsticks
salt

Put the potatoes and the oil in a large pan - I use a cast iron one.  Bring to a boil - about five minutes.  Cook for another 15 to 20 minutes until they start to get a little brown but don’t touch them.  For the rest of the cooking time, stir them with tongs - about another 5 minutes until they are crispy brown.  Drain and season with salt.