The best french fries...

These are the best french fries, really...the recipe is from the 'America Test Kitchen' and was so intiguing we had to try it! The procedure is different and goes against everything I have ever learned about deep frying! You start with the cut potatoes in cold oil...there is a science here and Alton Brown could tell you about it....It has something to do with the cold oil holding the moisture in, then fry until it warms and boils and then starts to slowly cook the potato...making a crisp on the outside of the french fry and creamy soft inside! and seriously this works!!! This is so delicious!!!! You can always trust Americas Test Kitchen!

 All you need to start is:
2 1/2 lbs of yukon gold potatoes, (no not russetts)
6 cups of peanut oil
1/4 cup of bacon fat
coarse salt
cut the potatoes in even 1/4 inch pieces and place in a cold heavy roaster pan, add cold oil and bacon fat, set the pan on the stove on a medium high heat and bring to a rolling boil...really rolling, DO NOT TOUCH THE PAN OR STIR THE FRIES DURING THIS 15 MINUTES then set your timer to 15 minutes,  and wait....at the end of 15 minutes loosen and stir the fries and then cook until they are to the desired color and crispness, about 10 minutes....remove from oil and salt...

cut potatoes...

put oil in pan, cold...

add fries and place on heat...I cooked mine outside on theburner on the gas grill....

bring to a rolling boil and then set timer...

after 15 minutes, loosen fries, and stir slightly....

cook until desired doneness...

about done....

done. drained and salted...so perfect!!!!!

Enjoy with your favorite steak or burger or hot dog!

Cheers to Happy  !!