Appears in Cook's Country April/May 2017, Cook's Country TV
We love this classic bistro meal. We love it so much that we decided to bring it home.
We wanted a French fry recipe that used half the oil and required no double frying, so we tried submerging the potatoes in cold oil before frying them over high heat until browned. With lower-starch potatoes such as Yukon Golds, the results...