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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Cincinnati Style Snobby Joes

Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY
HELLO TASTE, GOODBYE GUILT! from Mr Food - Howard Rosenthal
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
Plum Streusel Crisp

Blueberry Breeze
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!
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, Garden Vegetable and Spring Mix Salad with 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
More of this, less of that

Lemon Glazed Pound Cake
Roasted Salmon with Pernod Sauce from Wini Moranville
Pop some Bubbly for Valentine's Day

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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