Originally Posted by Koukouvagia
I'm iffy about this but will give it a shot. What is there to lose? Potatoes aren't that expensive.
Very true. Be sure to give your feedback!
Originally Posted by mgchef
No thats not true. The starch will get in the way of steam getting out. This means that fat wont be pushed away. Putting it in cold oil will make it soggier. And, i don't really see how the twice fry method is inconvinient for the home cook, that's how i make my fries, either that or when i have time I use the triple cooked chips method(heston blummenthal) it works good, but i think i've found a way to give them a bit better of a crust, even though the ones formed are amazing and really crisp, the perfect frie would have a glasslike paper thin crust and mashed potato like center.
The twice fry method is very inconvenient for home cooks as you need extra equipment and a lot of extra time than the method i've described above.
Are you suggesting the starch will cause the potatoes to explode?! This is what happens when steam can't get out. The cold oil doesn't play as much of part as you'd think. We're talking about oil soaking into a watery spud by diffusion alone. The differential created by cooling oil covered potatoes twice has a much greater effect. Expect fries with this cold oil method to contain about 25% less fat. The purpose for soaking the potatoes in the conventional twice fry method is to wash off starch to prevent sticking. This is not a problem with with the longer cooking time where the crust forms more slowly. You'll still get that mashed potato center however the crispy crust to creamy inside ratio is a personal preference determined by the size of the fry. Personally I prefer thinner french fries.
One thing to note is that depending on exactly how quickly you are able to heat up your oil, you may get a crust that is more leathery than crispy. This is due to starch particles which are bursting during the extra long cooking time. This can be avoided by using a less starchy potato or turning the burner up. Also remember to let the fries sit in the oil without stiring until the crust is partially formed to prevent sticking. They'll probably be fine after 15 minutes.
If anyone has any more doubts or would like more info just google "cold oil frying joel robuchon." This is his technique.