Mussels and Fries

Cook’s Illustrated published this recipe a few years ago, based on a technique developed by French Chef Jöel Robuchon where the potatoes are placed in room temperature oil and brought to boil and fried. The traditional method of double frying the potatoes isn’t necessary as the initial cooking of the potatoes is taken care of while the oil heats up. Just make sure to use Yukon Gold potatoes or Yellow Finn potatoes. Russets will turn dry and leathery (and no, sweet potatoes won’t work either so don’t even try). Chop the potatoes and place them in the Dutch oven with the oil first, then make the mussels. As long as you remember to set the timer for the fries, they pretty much make themselves. Dinner in about an hour!