French Fries

If somebody asks me “Do you want fries with that?” my answer is always yes! Who doesn’t love a French fry? You can make really good ones at home, just follow these steps:

Choose the right potato. A russet potato is the one to choose. Steer clear of waxy potatoes like redskins or new potatoes.
After you’ve peeled and cut the fries, soak them in cold water. This rinses off some of the starchiness and makes for extra crisp fries. Dry them completely before frying.

When you’re frying, it’s a good idea to get organized before you begin. Line a baking sheet with paper towels for draining and get a mesh strainer ready to lift the cooked fries out of the pan.

Choose the right oil, too. Crisco Pure Peanut Oil is best for deep frying everything from turkey to fish to French fries. It has a high smoke point and a mild taste. I always get great results with it.

No deep fryer? No problem. All you need is 2-3 inches of oil in a deep, heavy bottom pot.

A thermometer is helpful for making sure the oil reaches 365-375°.

Cook the French fries in batches. Over crowding the pan brings the oil temperature down and won’t give you the results you’re after. Cook the fries about 5 minutes per batch and season them with salt and pepper.

Here’s a hint- try to have the rest of dinner ready before you start the  fries because it will be all you can do to get them to the table before the family pounces on them!