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!

 

Directions

1.Heat 2 or 3 inches oil to 375ºF in deep fryer or deep saucepan.
2.Cut potatoes lengthwise into strips about 1/2 x 1/2 inch or 1/4 x 1/4 inch. Pat dry with paper towels.
3.Fry a few at a time about 5 minutes, or until golden brown.
4.Drain on paper towels. Season to taste with salt. Serve immediately.


What's Needed:

 

Crisco® Pure Peanut Oil, for deep frying
6 medium (about 2 lbs.) potatoes, peeled, rinsed and dried
Salt

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Grilled Ribeye Steak with Classic Steak Butter
Braised Beef Brisket

Cooking a great steak
Strip Steaks with Three Pepper Rub
Stephanie O'Dea on Crockpot Cookery

Gluten-Free Peanut Butter Cookies from the Cake Mix Doctor
Stir Frying: Mandarin Shrimp and Vegetables
Chocolate Chocolate Peanut Butter Cupcakes

How to toast nuts
Pie Crust 101
Classic Lemon Meringue Pie

Summer's Classic Vanilla Bean Creme Brulee
Freezing 101
Inspired Idea: "Blue Ice"

Chinese New Year Tradition: Dumplings and Whole Chicken
Cookie tips from Krystina Castella
Mushroom Potatoes

Double Decadence Chocolate Cake
Oven dried Cherry Tomatoes
Brewing Tea

Low Salt Seasoning Ideas
Strawberry Cheesecake with Walnut Crust
View AllMost RecentVegetarian/Vegan

Mediterranean Flatbread
Roasted Brussels Sprouts and Grapes
Pickled Red Onions

Individual Herbed Potato Tarts
Crispy Salt & Pepper Brussels Sprouts from Jessica Merchant's Seriously Delish
Clean eating Cheesy Cauliflower Gratin from Katie Farrell's Dashing Dish

Overnight Oats
TEENY’S TOUR OF PIE: Georgia Peach Pie with Whole Wheat Crust
Open-faced Ratatouille Sandwiches with Gruyere

Drunken Goat with Edamame, Fennel, and Rotini from MELT: The Art of Macaroni and Cheese
Angela Liddon's GLOWing Strawberry-Mango Guacamole
MICHELE SCICOLONE and THE ITALIAN VEGETABLE COOKBOOK

Mini Caprese Skewers
Cinnamon Streusel Muffins
Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY

Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld
Darya Pino Rose uses food and science to lose weight
Refrigerator Raspberry Jam

Pina Colada Cupcakes from Betty Goes Vegan
The Spicy Olive's Mediterranean Barley Salad
Barbecue Lentils, minus the grill from Margaret Roach

Betty Goes Vegan Vegetarian Baked Beans
Mediterranean Bean and Kale Sauté
Michele Scicolone's Farmer’s Vegetable Cream Soup from The Mediterranean Slow Cooker

Not so Naughty Chocolate Cake from Michael Moore's Blood Sugar: The Family
Ellie Krieger's Minestrone Soup from Small Changes, Big Results
Polenta Loaf with Rosemary, Parmesan and Olive Oil

Snobby Joes
No Flour Black Bean Brownies from Chocolate Covered Katie
Guacamole from Muy Bueno: Three Generations of Authentic Mexican Flavor

Baked Dijon Tilapia with Crumb Crust
Very Veggie Savory Salad
Raspberry, Avocado & Mango Salad

Crispy Oven Fried Fish Fingers
Extra Crunchy Fish and Chips
Corn Pudding

Spiced Cabernet Truffles
Spring Mix with Goat Cheese Toast and Pomegranate Dressing
Caprese Crostini

Grammy's Date Nut Bread
Smoked Bourbon Paprika Nuts
Rosemary Wild Rice

Jesse Price's Southwestern Three-Bean & Barley Soup
Brown Sugar Apple Pie
Creamsicle Cupcake

Summer Greens Salad with Strawberries, Peppered Goat Cheese, Candied Almonds & Strawberry Balsamic Vinaigrette
Grilled Tomato and Basil Bruschetta
Crisp Crunchy Orange Jicama Slaw

Conscious Cosmo
Made-over Mai Tai
Raspberry Lavender Lemonade

Ginger Berry Flip from The Liquid Muse, Natalie Bovis
"Powdered Sugar Doughnut” Muffins
Hazelnut Boston Cream Cupcakes

Grilled Peach Salad with Spinach and Red Onion Vinaigrette
Banana Hazelnut Breakfast Panini
Grilled Figs with Honey Mascarpone

Curried Halibut, Snap Pea and Spring Mix with Lemongrass Vinaigrette
Herbed Pita Wedges
Tabouleh with Herbed Pita Wedges

Frozen Light- Lime Margarita
Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Say Cheese! The perfect cheese platter

Inspired Idea: Ice Cream Balls
Goat Cheese Palmiers
Candy Carrots

Cheddar Carrots
Carrot Cake with Cream Cheese Frosting
Wine-glazed Brie with Flower Petal Mosaic

Here's Looking at You: A Carrot Cocktail
Grilled (or roasted) Asparagus
Fresh Fruit Salad with Yogurt Poppyseed Dressing

Lasagna Fauxlognese with Brian Patton, The Sexy Vegan
Peperonata with Ricotta Crostoni from Jon's Wine Bar
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing

Sweet Potato Salad with Brie and Maple Vinaigrette
Cheddar and Stout Fondue
Champ

Chewy Peanut Butter-Caramel Bars
Ricotta-filled Crepes with Berries
Chocolate Cherry Cake Roll

Cast Iron Apple Cobbler from Cooking Light
Lemon Glazed Pound Cake
Roasted Salmon with Pernod Sauce from Wini Moranville

Lemon Ginger Marmalade
Ice Bowls
Baked Goat Cheese in Spicy Tomato Sauce

French Fries
Four easy ways to boost nutrition
Maytag Cheddar Soup

The Fundamental Techniques of Classic Bread Baking: Ciabatta
O is for Oatmeal
Orzo with Spinach and Blue Cheese

Wild Mushroom and Goat Cheese Toasts
White Peach Sangria
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