Recently we came into a few large potatoes. They could have been used for baking, which would have been a great idea. Instead, because Dear One is a French fries fan, they were cut into fine strips and used for French fries.
Some years ago--just before I decided to work more seriously on getting physically fit, so the timing could not have been worse, we purchased a deep frier. I don't know what I was thinking, since NOBODY needs French fries or other deep-fried foods. (After the fact it occurred to me that fried foods are definitely "Kings' Food" as opposed to "pulse". Pulse being the appropriate food for people who really want to be strong and healthy--and in the case of Daniel, Shadrach, Meshak, and Abednego, obedient.)
Well, on to today's story.
Because so many of my cooking projects are either "guinea pig" projects (first-time recipe trials which I serve to guests or take to potluck events where my family does not take the full brunt of the potential cooking disaster) or just straight out experiments, I went to the internet to see what someone else might have suggested as a plan for French fries. There were PLENTY of suggested methods of preparing these large potatoes...which did happen to be russets, the suggested best potatoes for French fries.
This was the plan:
1. Wash potatoes well, removing any sprouts or bad spots. These were present in our russets.
2. Cut into evenly-sized strips.
3. Place cut potatoes in a large bowl of cold water for 30 minutes.
4. Drain and completely dry the potato strips.
5. In the meantime, preheat the frier to 275 degrees F.
6. Carefully place a layer of potato sticks into basket of frier and dip into the hot oil--peanut oil being suggested, but be cautious...if someone with a peanut allergy is coming to eat French fries DO NOT use peanut oil!
7. Let cook for about 5 minutes, shaking the basket every minute or so to keep fries separated.
8. Remove basket from oil and drain briefly then spread out on paper towel lined pan.
9. Let sit until completely cooled.
10. Preheat frier to 350 degrees F.
11. Returned cooled, pre-cooked fries to the basket and very carefully lower into hot oil.
12. Cook, shaking frequently, until a lovely brown and crispy. When you shake them you will hear that they are crispy.
13. Remove basket from oil, spread fries on absorbent paper, let cool briefly, eat!
If you are really a cool mother, you will make a batch of fry sauce for dipping the fresh French fries.
Fry Sauce as We Make It
In a medium bowl, spoon in some good quality mayonnaise (I have never used homemade mayonnaise for this, but may do it if I ever make French fries again...since I like the mayo I make with lots of garlic in it. That can only be good....!) then squirt in about an equal amount, or somewhat more, of catsup. Stir well. Dip in hot French fries. Yummy. Another tasty way to fill your body with fat...