I just read about Cook's Illustrated "cold oil" french fry method where the raw potatoes are added to room tempperature oil, brough to heat and fried for 20-25 minutes for a one-step, no fuss french fry.
Has anyone ever tried this? Thoughts?
I am glossing over the method somewhat, but not much. It is one of the shortest recipes I have seen in the magazine and I am eager to give it a try.
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