Homemade French Fries

Heavens to Betsy. There aren't many things that I love in this world.

Sure, I love DapperDan and our rotten, yet cute hounddog Daisy Mae, but I love potatoes. It's a love that I have had long before I knew who Mr. Malloy was!

I mean, I love potatoes.

I'd be a size 0 if it weren't for potatoes.

I crave potatoes in all forms. My husband teases me and calls me Bubba, as in Bubba Gump.

When we were on our honeymoon in the Virgin Islands, I dragged him out, late at night, to go get French Fries with me. When I want them, I have to have them. After we ate a big plate of French Fries (while at a very nice restaurant, mind you... yes, we were "those" people who got dressed up to go to a fancy place on the resort and eat French Fries... you do that, too, right?!), I went on a long dissertation as to how I have an infinite and deep love for potatoes. I proceeded to name all of my favorite ways to eat potatoes.

(Also, DapperDan is so good to remind me that I "talk funny" and say potatuhs... instead of the normal potatooohs, all the more helping the Bubba Gumpness of my love for the spud).

I mean... c'mahn there's French Fries, Baked Potatuhs, Chips, Mashed Potatuhs, Sweet Potatuhs, Sweet Potatuh Fries, Scalloped Potatuhs, Potatuhs au Gratin, Potatuh Salad, Roasted Potatuhs, Potatuh Pancakes....


The best? The French Fry. I've made steak fries tons of times, sure, but never quite made myself some real authentic fries. All in all, it took about an hour and a half to two hours to do the fries. I double fried them, which is the most authentic way of doing it.

The result? Goooood. If I had more time, I'd make these fries all the time. And make 'em again while I'm waitin'...


I don't eat fries often, I wish I could! My waistline won't let me. Heck, I have to run after I eat a TicTac.

French Fries
Adapted from: Mark Bittman's How to Cook Everything
Yields: 4 to 6 servings


Ingredients
2 lbs Russet Potatoes, peeled
Canola Oil
Salt and Pepper

Directions:
1. Slice your potatoes down to your desired width and length of French Fry (I went for the Gold and sliced 'em real thin and authentic-like.. I was channeling McDonald's!)
2. Heat oil in a pan to approximately 325 degrees.
3. Drop the fries in smaller batches, so as to not overcrowd, but evenly cook the potatoes.
4. Cook for about 5 minutes per batch, until they just start to turn a light tanish color. Remove and drain on a paper towel.
5. Once all of the fries have gone through their first fry, and are all on the paper towel, turn off the heat, remove the pan with the oil from the warm burner and let the fries sit for 45 minutes to an hour.
6. Reheat the oil again to about 350 degrees and fry the fries for a second time approximately 3 minutes per batch. When they nicely brown, remove and keep warm in an oven until the rest of the fries are finished!
7. Top with salt and pepper and serve immediately!

See?! Aren't fries just the best?!