Easier French Fries - Cold Oil Method (Cook'S Illustrated) - cooking recipe

Ingredients

2 1/2 lbs yukon gold potatoes, scrubbed, dried, sides squared off, and cut length-wise in 1/4-inch batons (strips) (about 6 medium)
6 cups peanut oil, for frying
kosher salt

Preparation

Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes.
Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer.
Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.