Making Homemade French Fries

Thomas Jefferson brought a recipe for French fries to the colonies from England in the late 1700s. He referred to them as "potatoes, fried in the French manner," hence, the name for fried potatoes in the United States.

Russet potatoes are commonly used for making fries. To make a batch of French fries, cookbook author Mary Ellen Pinkham advises that you use a deep fryer (a five-quart pot with a candy thermometer will do), a Chinese skimmer to dip the fries out of the oil and a paper bag for draining the fries and salt.

Homemade French Fries

Ingredients:

Four russet potatoes
2 quarts of oil

Preparation:

Because they are a starchy potato, Russets should always be rinsed before cooking. Skipping this step will result in the oil becoming clouded with starch, which will affect the flavor of the fries and may cause them to stick together.

Chill the fries before cooking. If they are nearly frozen when they first enter the oil, they will cook slower and more thoroughly. To do this, fill a bowl with water, add ice along with the cut potatoes. Refrigerate for about 30 minutes. Rinse and pat the potatoes dry before frying.

Keep in mind that the potato will take on the flavor of oil it is fried in. Vegetable oil is most commonly used to fry potatoes because of its light flavor, but popular restaurant chains use canola oil with a bit of safflower oil. Some prefer peanut oil for its nutty flavor. Lard will probably have the most flavor, but the flavor will be heavy. It all depends on personal taste combined with individual health priorities.

The oil should be heated to 350 to 375 degrees before frying. Once the fries have cooked for four to six minutes, take them out of the oil with a Chinese skimmer, place on a paper bag, salt and enjoy.

For extra-crisp fries, heat the oil to 325 degrees and fry potatoes for about three minutes, until they begin to change color. Remove fries with a wire skimmer and let them cool on a cake rack over a jelly roll pan for up to four hours. Next reheat shortening or oil to 375 degrees, add room temperature fries and cook for about one to two minutes. Once fries are removed from fryer, place them on a wire rack and keep in the oven at 200 degrees while frying the rest. Salt and enjoy.

For spicier fries, mix two teaspoons each of the following: garlic powder, black pepper, tarragon leaves and Old Bay seasoning. Sprinkle the spice mix over the fries and serve.

For thicker steak fries, cut the potatoes into 1/3-inch to 1/2-inch thick slices and fry in the oil for about 10 to 12 minutes instead of the usual four to six minutes.

French fries can be baked to cut back on calories. Cut 1-1/2 pounds of russet potatoes into 1/2-inch sticks. Place potatoes in a bowl and add one tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper and mix together. Place on a lightly greased cookie sheet and bake for 30 minutes at 475 degrees. Experiment and create new variations by adding flavors such as garlic, rosemary or ground chile pepper.

For great results, fry French fries twice.