Recently in one of the blogs I read through my RSS reader I read about a (new for me) way of frying potatoes; instead of dumping them in hot oil you actually pour cold oil on the cut potatoes.  And I tried. Oh, why do these obvious solutions have to be invented?  To cook an egg you do not drop in boiling water, do you (well, maybe you do, but most of us do not), or you do not put your veggies in a boiling water when you make a casserole, do you?  It all starts when things are cold.  Same here.

So, all you have to do is get yourself some Yukon Gold potatoes (medium starch is what is suggested) and cut them in 1cm thickness.  Pat dry them, put  them in a pan and cover with cold oil. I have used canola.  I love olive oil in everything but somehow for deep frying I cannot get myself to use it.  Anyway, do not stir the potatoes, and take off the oil when golden brown.  Sprinkle some salt if you wish, and voila; you got yourself some good looking, tasting fries!

Since my oil was hot when I got the potatoes out of it, I had to try using the “old” method on another batch. So I did.  I double fry them even. But the result was not as good as the first (new way) batch.  From now on we know which method we’ll be using.

One downside of this method is that you cannot make multiple batches unless you use multiple pans at the same time, or wait for the oil to cool down.  So I suggest you do neither, and enjoy your one and only batch for the night; remember, deep frying is not good for you!

I am starting a Flickr group so you can post the pics of the food you have made using any recipe you find on Yogurtland.com! I hope you can all join, and show your delicious food.