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The easiest, least messy fries you’ll ever make at home. The Yukon Golds are essential for success.
See Notes section below prior to starting.
Square off the sides of the potatoes, then cut them lengthwise into 3/8” x 3/8” sticks. Put the potatoes into a saucepan and pour in enough oil to completely cover the potatoes.
Put the saucepan over high heat. Cook potatoes over high heat, undisturbed, until the oil comes to a rolling boil. Continue to cook, untouched for another 10 minutes. Stir with tongs, gently scraping the bottom of the pan to release any that stick.
Continue to cook, stirring occasionally, until golden and crisp, another 10-15 minutes. Remove potatoes from the oil using tongs or a slotted spoon. Drain on paper towels, toss with salt and serve.
- Yukon Golds (and their high moisture content) are essential for the best results. Russets will work in a pinch, but they’ll be much darker.
- Choose a pan that is large enough to hold the fries and oil with lots of room to spare. You don’t want a spill over once the oil starts to boil. I use 2 large potatoes and stack them in a tall narrow pot, which uses approximately 2½ cups of oil to cover.
- Once the oil has cooled, strain and cover it. Keep it in the fridge until next time. You can use each batch of oil 4 or 5 times before it becomes too dark and smelly.
- I may be stating the obvious here, but you need to make enough fries for everyone in the first batch. Once the oil is hot, it’s difficult to make Cold Oil Fries.
Latkes, simply put, are potato pancakes. And though they traditionally aren’t much more than a glorified hash brown, there is a technique to frying them. I’ve had any number of latkes over the years and it took a lot of trial and error to get the “fry” just right. Here now, I share with you my method for frying latkes.
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!