I've found two recipes for what's called "Cold-fried French Fries". The traditional snooty method for French-fries is to double-fry them - fry them, let them cool, then fry them again. Which is way too much work. In this method you put the French fries in a pot, cover them with oil, and then heat everything up. Sounds weird but both ATK and Washington Post seem to like it.
Washington Post
Ingredients
1 pound russet or Yukon Gold potatoes, scrubbed (or peeled, if desired)
3 cups (24 ounces) grapeseed, peanut or canola oil, plus more as needed
1/2 teaspoon fine sea salt, plus more as needed
Instructions
1. Using a sharp knife, cut the potatoes into 1/4- or 1/3-inch-thick sticks, 2- to 4-inches long. Transfer to a colander and rinse well under cold running water. Drain, and then dry the potatoes very well with a clean tea towel.
2. Line a plate or small, rimmed baking sheet tray with paper towels or a clean paper bag.
3. In a 5-quart pot or Dutch oven over high heat, combine the potatoes and oil. The oil should cover the potatoes by 1 inch; if it doesn’t, add more oil.
4. Cook the potatoes, undisturbed, until the oil starts to sizzle, about 8 to 10 minutes. During this time, the oil will reach around 225 degrees. Using a spider or tongs, stir the potatoes gently, to ensure they aren’t sticking together. Continue cooking until the potatoes turn golden brown and appear crisp, another 10 to 15 minutes. The oil should reach 325 degrees; if the potatoes appear to be cooking too quickly or become dark brown, lower the heat slightly. The total cooking time will depend on the width of your potatoes.
5. Using a spider or slotted spoon, transfer the fries to a lined plate to drain. Avoid stacking hot fries, as this will cause them to steam and become soggy. While hot, sprinkle the fries with salt, and serve.
America's Test Kitchen
NOTE: Flavoring the oil with bacon fat (optional) gives the fries a mild meaty flavor. We prefer peanut oil for frying, but vegetable or canola oil can be substituted. This recipe will not work with sweet potatoes or russets. Serve with dipping sauces (see related recipes), if desired. See "Cutting Potatoes for French Fries," below, for help on cutting even batons.
WHY THIS RECIPE WORKS: When we wanted a french fry recipe with half the oil and no double frying, we tried submerging the potatoes in cold oil before frying them over high heat until browned. With lower-starch potatoes like Yukon Golds, the result was a crisp exterior and a creamy interior..
NOTE: Flavoring the oil with bacon fat (optional) gives the fries a mild meaty flavor. We prefer peanut oil for frying, but vegetable or canola oil can be substituted. This recipe will not work with sweet potatoes or russets. Serve with dipping sauces (see related recipes), if desired. See "Cutting Potatoes for French Fries," below, for help on cutting even batons.
Ingredients
2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons (see note)
6 cups peanut oil
1/4 cup bacon fat, strained (optional) (see note)
Instructions
1. Combine potatoes, oil, and bacon fat (if using) in large 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.
2. 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 thick paper bag or paper towels. Season with salt and serve immediately.
Note: This very odd recipe seems like the french fries would be extra greasy, but they claim that the fries end up with about half the oil inside them compared to the standard double-fry method.