Well, hello out there…again!
So, remember way back in January when I posted about Dustin’s amazing burgers? Well, have you tried ‘em yet? I hope so. If you have, please feel free to share how it went. I always love reading your comments.
In said burger post, I mentioned my plan to share an easy to make fries recipe. Take-home here: If you have not tried that burger recipe yet, here’s a great side to make along with it.
‘Cuz, really, what on earth goes better with a burger than fries?
We wanted to go-to fries recipe that allowed us a tasty, quick-ish side to compliment the burgers. And we found it!
Our first variation of these fries, garlic fries, definitely made it to the “Man-I-wish-I-took-pictures-of-this-recipe-so-I-could-share-on-the-blog” list. Ah well, guess I’ll have to make them again soon while actually taking some photos to share.
For these fries, I use a deep fryer, but you can also use a deep, sturdy pot to do the trick, assuming you can monitor the temperature relatively easily — with a candy or fry thermometer, some other device or just plain winging it. Totally up to you.
This Simple Fries recipe is, well, fairly simple. You know me and simple: We are buds…especially when it produces tasty homemade fries!
Oh! For a delish sauce to dip these buggers in, try this Ranch Dressing Recipe.
Props to Joy the Baker for the helpful tips behind this recipe
3 large Russet potatoes, un-peeled (‘cuz we’re going easy)
1 quart – 1 gallon peanut oil (enough to fill a deep fryer or large pot)
kosher salt, to taste
ground black pepper
Slice each potato lengthwise into 1/4-inch (or slightly larger, if you like steak-type fries) slices. Then, stack those slices together and slice across again with the same measurement to make the fries.
After you cut the potatoes into fries, place into a large bowl of cool water to help remove the starch off the surface of the potatoes so they don’t stick together during frying.
Pour enough peanut oil to fill the deep fryer to the desired level or a heavy bottom, deep pan. If you are using a pan and not a fryer, attach the thermometer to the pan so that it touches the oil. Heat over medium heat until oil reaches 250 degrees F. If using a deep fryer, set to the same temperature.
While you’re waiting for the oil to heat, prepare two baking sheets with several layers of paper towel and set aside.
When the oil reaches 250 degrees F, carefully drop small batches (about 10-15) of potatoes to the hot oil. Fry until cooked though, about 4 to 6 minutes. Remove from the oil using a pair of tongs or metal slotted spoon and allow to cool on the prepared paper towels. If using a wire rack from the deep fryer, just make sure to remove as much of the hot oil as possible before transferring to the baking sheet. Continue until all of the fries are cooked.
Once the fries have cooled to room temperature, heat the same oil to 350 degrees F. Add the already-cooked fries in small batches again. Gently stir until golden brown, about 3 minutes. Remove fries from the oil and place on the remaining lined baking sheet. Immediately sprinkle with kosher salt and ground black black pepper, if desired. Serve immediately.