French fried potatoes are the all-American side dish. They are served across the country with hamburgers, steaks, sandwiches and sometimes are a meal to themselves with toppings of chili, cheese and gravy. Why go to the diner or restaurant to enjoy this tasty meal accompaniment? You can learn how to make homemade French fries that are sure to make any lunch or dinner extra special.
French fries are cut in strips or sticks and quick fried in very hot oil. They are drained, salted and served hot with ketchup or if you live in certain regions, with mayonnaise or even vinegar.
Watch Out for Nutritional Value
Dietary precaution may make you wary of cooking French fries. The potato is starchy and fried in oil. You may want to try roasting the potatoes in the oven with only a light coating of vegetable oil. You can also consider frying sweet potatoes for a different taste.
Frying the potatoes very fast in hot oil and draining well reduces the fat ingested. Hold to smaller portions. Frying your own potatoes allows you more control over the process.
How Many Potatoes Do You Need?
When using large potatoes, select one potato per adult and one potato per every two children. With medium-sized potatoes, select one per person. Choose russets or Idaho potatoes for length and a good firm pulp that helps them fry well.
Basic French Fry Recipe
Begin by peeling your potatoes. If you want to keep the skin on the potato, scrub the potatoes well and dry them. On a cutting board, slice the potatoes from end-to-end in thin oval slices. When all are sliced, turn the slices and cross cut to manufacture strips to the thickness you prefer for your fries.
Remember that water on the potatoes causes hot oil to pop and spatter. Drain your washed potatoes or dry on a towel well before frying. A slotted metal spoon will be needed to remove the fries from the hot oil. Fold and lay several absorbent paper towels on the bottom of a serving dish. Set the dish aside.
Heat several inches of oil in a heavy deep-sided kettle. The oil must be deep enough to completely cover the potatoes. Heat the oil to about 360 degrees. If inexperienced, use a frying thermometer. If you don't use a thermometer, drop one potato stick into the fat and wait until it begins to sizzle, before adding more.
Carefully lay the fries in the oil or lower them into the oil in a fry basket. Stir the fries and watch carefully until they reach the desired doneness. Lift the fries and drain on the paper towels.
Salt the fries while they are still hot. If you are frying several batches, keep the fries in a warm oven while the remainder of the fries are cooking.
Serve with ketchup or your favorite condiment on the side.
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