- 2 1/2 pound yukon gold potatoes, dried, sides squared off, and cut lengthwise into 1/4 inch-thick fries
- 6 cup peanut oil
- 4 tablespoon bacon fat, strained (optional)
Set wire rack in rimmed baking sheet, line rack with triple layer of paper towels, and set aside.
Combine potatoes, oil, and bacon fat, if using, in Dutch oven.
Cook over high heat until oil has reached rolling boil, about 5 minutes.
Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.
Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer.
Using skimmer or slotted spoon, transfer fries to prepared wire rack.
Season with salt and serve immediately.
Flavoring the oil with a few tablespoons bacon fat gives the fries a mild, meaty flavor, but omitting it will not affect the final texture of the fries.
We prefer peanut oil for frying, but vegetable oil can be substituted.
This recipe will not work with sweet potatoes or russets.
Serve with ketchup or a dipping sauce, if desired.
You will need at least a 6-quart Dutch oven for this recipe.