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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Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing

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

Easy Pinwheel Danish
Roasted Salmon with Pernod Sauce from Wini Moranville
Lemon Ginger Marmalade

Ice Bowls
Raspberry-Chipotle Brownies with Chocolate Ganache
Sesame Noodle Chicken Salad

Deluxe Triple-Chocolate Cookies
Kung Pao Chicken
French Fries

Peanut Butter and Jam Muffins
The Fundamental Techniques of Classic Bread Baking: Ciabatta
Shrimp Cavatelli with Tomato Concasse, Braised Fennel, and Clam Nage

O is for Oatmeal
Cookie Baking 101
Pam Anderson's Master Formula for Perfect Savory Scones

Cinnamon Rolls
Sugar Pumpkin Chutney in a Paper Pumpkin Cage
Turkey 101

Basic Sear-Roasted Pork Tenderloin and All about Roasting with Molly Stevens
Leek and Potato Soup from Soup Glorious Soup by Annie Bell
Chocolate Peppermint Pattie Cups

Jeni Briton of Jeni's Splendid Ice Creams
Simmering Pork Shoulder
Pie Crust tips and favorite Pumpkin Pie recipes

Grilled Chiles Rellenos stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato
Homemade Gyros
7 Steps to Sensational Stew

Crispy Orange Beef with Green Rice
Take Time to Chill: Freezing Tips with Certified Angus Beef
Cranberry Almond Crumb Muffins

Prime Rib on the Grill
Anna Boiardi's Leaving-home Penne Rigate with Broccoli
Rita Heikenfeld's Gremolata

Budget Friendly Foods
Grilling for a crowd with Chef Michael Ollier
Tagliata al Rosmarino (Steak with Rosemary)

Creamy Lemon Cherry Cheesecake
Lemony Grilled Halibut
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

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
Cincinnati Style Snobby Joes
Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY

Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!
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!
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
More of this, less of that

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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