{"id":4706,"date":"2014-09-13T01:59:21","date_gmt":"2014-09-13T01:59:21","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/french-fries-chips\/"},"modified":"2020-04-16T12:33:10","modified_gmt":"2020-04-16T19:33:10","slug":"french-fries-chips","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/french-fries-chips\/","title":{"rendered":"French Fries \/ Chips"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2014\/09\/fries.jpg\" rel=\"attachment wp-att-9216\"><img decoding=\"async\" class=\"alignright size-medium aiif9216\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2014\/09\/fries.jpg\" alt=\"fries\" width=\"300\" height=\"224\" \/><\/a><span style=\"font-size: large; color: #ff0000;\">Before we begin&#8230;<\/span><\/p>\n<ul>\n<li>Potatoes fall into the categories of either starchy or waxy.<\/li>\n<li>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&#8217;t perform well for potato salads or casseroles<\/li>\n<li>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.<\/li>\n<li>Yukon Gold is a good example of an all purpose potato.\u00a0 It does <em>reasonably<\/em> well for either application.<\/li>\n<\/ul>\n<p><span style=\"font-size: large; color: #ff0000;\">Ingredients to feed 4 people<\/span><\/p>\n<table>\n<tbody>\n<tr>\n<td>1-2 potatoes per person<br \/>\n1 C water and 1 tsp salt (per potato)<\/td>\n<td>Optional Condiments:<br \/>\nKetchup, sour cream, ranch dressing,<br \/>\n<a href=\"https:\/\/www.grandpacooks.com\/recipes\/roberts-jalapeo-ketchup\/\">Grandpa&#8217;s Jalape\u00f1o Ketchup<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-size: large; color: #ff0000;\">Step by Step<\/span><\/p>\n<ol>\n<li>Cut russet potatoes into approximately 1\/3 inch thick strips<br \/>\n&#8211; Just for fun you can cut them into 1\/4 inch medallions instead of strips<\/li>\n<li>Soak in salted water overnight<\/li>\n<li>The next day, blanche potatoes in salted water for about sixty seconds to boil and partially cook<br \/>\n&#8211; Potatoes should break apart when bent at this point, so be careful.<\/li>\n<li>Toss gently with oil and salt<\/li>\n<li>Put on a baking tray and cook at 450\u00ba for about ten minutes<\/li>\n<li>Flip over fries and cook another 10-15 minutes until golden brown<\/li>\n<li>Sprinkle with salt while oil is still very hot<\/li>\n<li>Some people enjoy a very light sprinkling of black pepper too<\/li>\n<\/ol>\n<p><span style=\"font-size: large; color: #ff0000;\">Oh, one more thing&#8230;<\/span><\/p>\n<ul>\n<li>\n<div class=\"_oDd\" data-hveid=\"34\"><span class=\"_Tgc\">French Fries REALLY don&#8217;t come from France.\u00a0 Research has shown that they really come from Belgium, where historians claim they were frying potatoes as early as the late 1600&#8217;s<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div class=\"_oDd\" data-hveid=\"34\"><span class=\"_Tgc\">The first record of French Fries being served in America was 1802 when Thomas Jefferson served them to guests at the White House. <\/span><\/div>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Before we begin&#8230; 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&#8217;t perform well for potato salads or casseroles Waxy potatoes like Red Bliss, Fingerlings or New Potatoes &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/french-fries-chips\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;French Fries \/ Chips&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,63,177,156,210],"tags":[],"class_list":["post-4706","post","type-post","status-publish","format-standard","hentry","category-book-appetizers","category-cooking-for-one-and-a-half","category-book-lunches","category-salads","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4706","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4706"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4706\/revisions"}],"predecessor-version":[{"id":18359,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4706\/revisions\/18359"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}