which potato cutter did you get? Also, I'm a bit confused as to why we start with fries in cold oil instead of just lowering them into hot oil like restaurants. What benefit does lowering them into cold oil give us? Lastly, what type of oil did you use?
Here is the cutter that I use:
http://www.williams-sonoma.com/products ... es-slicers
It's much easier to use than a mandoline. With this method, the oil never even goes over 350 degrees so you can use just about any oil since the smoke point is never reached. I use canola since it is a healthier option and has little flavor. The beauty is that the potatoes absorb less oil than the traditional hot oil method. With fresh cut french fries, you typically need to cook them at two temperatures. Once around 325 to cook them thoroughly, and once at 375 to crisp the outside. This method keeps you from having to do that. The oil also does not spatter as much.
Phillyjazz- With this method, Yukon golds have the perfect starch content. Apparently with russets, they release too much starch and they all stick together. One key when making them- DO NOT stir them until the 20 minute mark. As they release starch they become very sticky. After 20 minutes, the starch has crisped enough to where you can stir them.
I've never had a bad day barbequeing or fishing. I've just had some that were better than others.