Easier French Fries à la Cooks Illustrated

I got these great salmon burgers from The Lobster Place for dinner and wanted to do a fun accompaniment. I had just received my Cooks Illustrated in the mail and remembered a recipe for "Easier French Fries."  That sounded perfect. I started out with some humble Yukon Golds.



Slice it into batons.



Drop them into a pot of canola oil - 1 cup per potato - while the oil is still cold. Once you put the taters in, turn on the heat.



Let them fry for 20 minutes and them fluff them with tongs.



Get any sticky bits off of the sides.  Wait another 5 minutes, et voilà!