Before we begin…
- Potatoes fall into the categories of either starchy or waxy.
- Russet and Idaho potatoes have a higher amount of starch and less moisture than waxy potatoes, so they are great for baking and frying, but don’t perform well for potato salads or casseroles
- Waxy potatoes like Red Bliss, Fingerlings or New Potatoes have less starch and more body, so are good choices for potato salads, but NOT this recipe.
- Yukon Gold is a good example of an all purpose potato. It does reasonably well for either application.
Ingredients to feed 4 people
| 1-2 potatoes per person 1 C water and 1 tsp salt (per potato) |
Optional Condiments: Ketchup, sour cream, ranch dressing, Grandpa’s Jalapeño Ketchup |
Step by Step
- Cut russet potatoes into approximately 1/3 inch thick strips
– Just for fun you can cut them into 1/4 inch medallions instead of strips - Soak in salted water overnight
- The next day, blanche potatoes in salted water for about sixty seconds to boil and partially cook
– Potatoes should break apart when bent at this point, so be careful. - Toss gently with oil and salt
- Put on a baking tray and cook at 450º for about ten minutes
- Flip over fries and cook another 10-15 minutes until golden brown
- Sprinkle with salt while oil is still very hot
- Some people enjoy a very light sprinkling of black pepper too
Oh, one more thing…
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French Fries REALLY don’t come from France. Research has shown that they really come from Belgium, where historians claim they were frying potatoes as early as the late 1600’s
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The first record of French Fries being served in America was 1802 when Thomas Jefferson served them to guests at the White House.
