FRENCH FRIES

FRENCH FRIES.

My hubby and I love homemade french fries. And if you want to get creative you can use, Red potatoes, Yukon Gold Potatoes, Yams, Sweet Potatoes or any type of starchy spud.  They will all have their own unique flavor and texture.  And their Awesome with hamburgers or hot dogs.

INGREDIENTS:
1/2 lb of potatoes. About 4 to 5 Potatoes.  Washed and Peeled or Unpeeled your choice.
Peanut oil.

METHOD OF PREPARATION:

Have a medium cooking pot ready, a large pan for frying & having metal prongs are handy for flipping over the fries and removing them from the oil.

NOTE: POINT TO PONDER.  Home made fires look and taste different than fast food and restaurant fries.  Why is that?  Well be cause in the food industry all the fries are fully cooked in different oils then frozen, before they are sent off to the different restaurants. When you get your fries, they are only being rewarmed by the oil and not cooked.  And some of the stuff they add to make you crave them.    If you still like them that ok, but be sure to give homemade a try.

FIRST: CUTTING THE POTATOES.
Cut the potato into round disks a little smaller than the width of your fingernail. You should be able to cut off thin slices about 6 to 8 of them depending on the size of the potato. Then take the disk and lay them flat and cut them again 3 to 4 times until you have french fries.  Try to keep them all the same size, but it's totally ok if some of them look thinner or thicker.  And take into consideration on the size of your potatos, if it's bigger you will get more french fries, smaller less.

SECOND: BOILING THE POTATOES.
After all the potatoes are cut, put them into a medium pot with water and bring the water to a boil. Let boil for about 1 to 2 minutes.  Check the potatoes so they don't over cook.  When you test one take it out, put it on the cutting board, if a knife cut thought it easily with no crunch. Take them off the burner.   The fry should be able to hold together when you pick it up, if it falls apart it's over cooked.
Drain off the water in a separate pan to cool, then drain off as much water from the fries as you can.

THIRD: DRYING
Cover a cookie tray with paper towel or a clean dish rag and dump the fries on to the paper towel covering the cookie tray.  And gently dab the fries with paper towels trying to soak up as much water as possible.  Next again gently roll the fries off paper towel and on to the cookie tray, to remove more wetness. You can heat the oven on a low setting and leave the fries in the over for about 5 to 10 minutes.  Check them anyway.  When they look less damp then they were when you took them out of the water.  Now it's time to fry.

FORTH: FRYING.
Note: Frying might take awhile. 
Note: If you already have a deep fryer, frying will be a lot easier.
Pour the peanut oil into a large pan so a little more than the tip of your finger is covered in oil.  Turn the stove top to high.  Add a small piece of fry to the oil, when the fry starts to bubble it's time to put in the first batch of fries.  Try to keep the fries all lose and evenly places across the pan so they don't crowd each other.  It's ok if one or two do.
Watch your fries, they will start to turn golden, when this happens they are done. Have paper towel ready to drain off the oil when their done.  Hot fries are so good.
NOTE: Another way to tell that they are done hold a raw fry back and as the fries cook take one out and compare it to the raw one. You'll be able to see the differents.

Grab your favorite dipping sauce and nom away.