Crispy French Fries

1. Wash all of your potatoes with warm water and Veggie Wash, making sure to remove any eyes or imperfections.
I like using the Yukon Gold for French fries because they are firm and slightly sweet.

2. Peel your potatoes with a vegetable peeler.

3. Put your potatoes on a cutting board and cut into 1/2-inch slices. Now cut each slice into strips about 1/2-inch wide and set aside in a large bowl.

4. Mix flour, salt, pepper, paprika, garlic salt, onion powder and sugar in a large bowl.

5. Add the water to the flour mixture. It will have the consistency of pancake batter.

6. Heat up your vegetable shortening either in a fry cooker or I just use a regular 3-quart pot on the stove. As you are cooking, you’ll need to add additional shortening because it gets soaked up into the French fries.

7. Dip the potatoes into the batter one at a time and lower into the hot oil. Remember, this is HOT OIL, so be careful. If you toss the potatoes in, they’ll splatter that HOT OIL all over you.

8. As soon as the fries are in the oil, take your metal spatula and break them apart. They tend to stick together in the center of the pot. These take only a few minutes to cook, so keep an eye on them. They are done when they turn golden brown.

9. While your first batch is cooking, get a large plate and put 6 or 7 paper towels on top and set by the stove.
Once cooked, put the French fries on the plate with paper towels to drain.

10. Put your next batch in the oil and keep repeating until you’ve cooked all of your potatoes.

French Fry Dipping Sauce:

Mix ketchup, mustard and sour cream together in a bowl and stir until creamy.

Put on a plate with your sauce and enjoy!