You must be logged in to post a review.
Fluffy inside, crisp on the outside, and made without any special equipment. Goodbye, fast food fries!
Vigorously scrub potatoes to remove any dirt particles and remove any eyes with a knife. Pat them dry. Cut potatoes into long strips, about 3/8″ inch on each side. If you are using a knife, you can slice each potato into 3/8″ sheets, then slice each sheet to form the strips.
Spread the strips evenly in the bottom of a large, wide-bottomed pot or Dutch oven, stacking them no more than two or three deep. Pour the vegetable oil over the strips until they are covered by about an inch.
Line a cookie sheet with paper towels, or my preference, one side of a brown grocery bag, and set aside.
Place the pot over medium heat. Once the oil begins to bubble, continue to cook, uncovered, for 10-15 minutes. Use a heat-safe spatula to occasionally loosen the strips from the bottom of the pot and turn them, taking care not to splash hot oil on yourself. Once the potatoes are very tender and can be pierced effortlessly with a fork, increase the heat to medium-high. Cook the fries for another 10-15 minutes, turning often with the heat-safe spatula, until they are golden-brown and crisp.
Working quickly to avoid burning them, lift the fries from the oil with a slotted spatula or spoon and dump them on the paper-lined cookie sheet. Once all fries are out of the oil, turn off the heat and allow the oil to cool.
Keeping the fries on the cookie sheet, season lightly with sea salt and freshly ground black pepper. Toss fries to evenly distribute the seasoning and add more salt and pepper as needed.
Serve immediately, or, if you have a bit to wait until dinner, place the cookie sheet in the oven. Heat the oven to 200°F and then turn it off so that the fries stay warm but do not continue to cook. Remove from the oven immediately before serving.
Adapted from Bon Appétit.
That’s right, I said french fries! Low-fat, healthy french fries! I haven’t had a “real” french fry since February 2006. I have sworn off all deep-fried foods, as a personal preference. So when I came up with this recipe I almost cried; they are that good!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!