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If you're in the mood for some good, homestyle fries (the kind with the skin left on) do you go to your nearest Mickey-D's, or do you have to put up with those dried-out facsimiles that you morph together in your oven? If you want to make fries at home that taste as good, or better, than the fries you'll find at the nearest fast-food joint, you've found the right recipe. Special
tools: Deep fat fryer
1
package, 30 oz, frozen Ore-Ida "Country Style"
French Fries, Seasoned Potatoes with Skins There are a couple of secrets to making superior tasting fries at home: a) Throw out the old oil in your deep fat fryer and clean out all crumbs, sludge and other debris b) Use new corn oil c) Use frozen fries, directly from the package d) Cook only a handful of fries at a time e) Drain fries on paper towels Confused? Don't be, but if you want superior-tasting fries, don't break any of the aformentioned rules! OK, now let's get startred...
Left: Fries, cooking in the deep fat fryer, have turned golden in color, and are ready to be removed from the oil. Right: I've just removed these fries from the fryer, and they're draining on a paper towel. Heat your deep fat fryer to operating temperature. Did I mention that you must use clean, fresh, corn oil? While oil is heating, tear off a stack of paper towels and set aside. Place one paper towel on a plate. When oil has reached cooking temperature, carefully place a "handfull" of fries into the oil, taking care not to "slosh" the oil. Yes, if you take care, this operation is perfectly safe, and no safety protection is needed. Allow fries to cook for about 1 minute, until they just begin to turn slightly golden blonde. Remove from fryer with slotted spoon and place on paper towel. Cover fries with another paper towel. Repeat cooking and covering process until all the fries have been cooked. Serve immediately while still hot. Add additional salt, if desired, and offer ketchup on side for dipping. I was amazed at a recent family get-together, I decided to serve my fries as a side dish, to hickory-smoked Carolina chopped pork, Polish sausages, potato salad, coleslaw, and many kinds of dips. Our esteemed guests didn't rave about the pork, that I'd smoked for over 8 hours, they raved, raved and raved some more about the fries. Not to mention that our leftover consisted of a couple of pounds of chopped pork, many Polish sausages, and I don't know how much coleslaw and potato salad. But the fries? Not a crumb was left, and they wanted more.
Left: Golden brown, homestyle fries, draining on a paper towel. You don't need to add spices, as these Ore-Ida fries are perfectly seasoned. Right: A two-quart bowel is filled with fries, drained and ready to be eaten. So if you want to ohhhh and awwwwwe your guests, follow my recipe and you'll get the desired response. Follow the rules above and don't forget to use new corn oil for fresh, superior-tasting fries.
Copyright(c) 2008 Eric's eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
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