Rick’s French Fries

Ingredients:
Yukon Gold potatoes
Olive oil
Corn oil
Salt

Preparation:
Our friend Dan has shown us the proper method for perfect french fries every time. It's a rather counterintuitive method, but he has repeated it for us many times and it always comes out delish. I decided to take pictures of his work to share with you. Now, Dan recommends Gold Yukon potatoes, but it works with ANY kind. I promise. So the first thing you want to do is cut up the potatoes in thin strips and keep the size small a la McDonalds.

Place the freshly cut fries into a bowl with COLD water. Leave it there for at least 5 minutes or up to an hour. (Dan says the longer is better, but we are always impatient.)

Now pour out the water and spread the fries out on a dry towel, and lightly dab.

Martinis are not required, but add a certain joviality to the french fry making.

Here is the size that works best for this recipe.
 

Now the next thing you want to do is put about a half on inch of oil into a pan like the one shown. Use whatever oil you like but we prefer half olive oil, half corn oil. Do not turn on the heat yet!
 

Put the fries into the cold oil. (I know it's strange, but DO it. Trust me.)
 

Turn the burner up to med-med high (we have it on 7 on a dial that is 1 -10). Wait. Finish up the rest of the meal.
 

Eventually, (and I say this, because it takes a while, but just wait for it, and don't turn up the heat, ok, promise me,) the fries will turn golden. Now you can fish them out and place them in a paper towel lined bowl or plate and sprinkle with salt. Unbelievably good. I swear. Crunchy on the outside and just right on the inside. (And no, this is not an April fool's joke recipe.)

History:

Rick posted this recipe on his Blog one day so I copied it for the cook book.