- Russet Potatoes
- Vegetable or Canola Oil
- (Quanitity of all ingredients varies depending on how many you're cooking for!)
I’ll admit it. French fries have always been up there on my list of favorite foods! And none are better than the version my mom has made at home for as long as I can remember! Are french fries healthy? Well, no… but Casey and I are firm believers of “all things in moderation”. I don’t make these often, but there’s nothing wrong with eating them every once in a while! If I’m craving a few french fries, I could go through a drive-thru or buy some frozen at the store to make at home, but it feels good knowing that there are only three basic ingredients in this recipe. And you will know and control exactly how much salt goes on these fries. I personally think they are best served with lots of ketchup!
Pour enough oil in a frying pan to submerge the potatoes that you will be cooking, but leaving enough room for oil to bubble while fries are cooking. Turn heat to medium/medium-high. While oil is heating, you can peel your potatoes (if you don’t want the skin on) and then slice potatoes to make french fry sized pieces. About 1/4″ thick is good. You don’t want them to be too thick or they won’t cook all the way through by the time they’re browned on the outside. Then, when oil is hot, gently place potato pieces into the oil. Adjust the heat as needed to get nice rolling bubbles all around. Cook the fries until they are a nice golden brown about 5-10 minutes, depending on the temp of your oil. Remove from oil with a slotted spoon and place on a paper towel lined plate. Allow oil to drain off of fries and for fries to cool slightly and then serve!
To this: Yum!