Your taste buds will cheer for Homemade Fries

One of our favorite things to make are homemade french fries.  French fries will never be considered a health food.  However, when you make them at home it is a bit less concerning.  I believe in moderation.  A side of fries once or twice a month will probably be OK

Homemade french fries are incredibly cheap to make!  Ten pounds of potatoes can be bought for only $3 at Amelias.  Ten pounds of potatoes will make endless amounts of fries.

So, here is a step by step recipe.  It is so easy and quick, you will wonder why you ever bought frozen before.

1. Start with a potato. Scrub it clean. 

 

2. Thinly slice your potatoes.  I cut in 1/4 to 1/2 inch strips.  Try to cut as uniformly as possible.  The more often you do this, the quicker you will get. For our family of 6, I start with 6 potatoes.  It does depend on size of the potato.  I will add that we have never had a fry not able to be consumed. 

3. Pour oil into a deep pan.  I like using a deep pan because it prevents less oil splashing.  For the oil, I usually use canola.  Simply, because it is less artery clogging than alternatives.  I am thinking Olive Oil is not a cool choice for fries.  I also try to use as little oil as possible. 

You will often find instructions that “call” for a whole bottle of oil to be used.  That is unnecessary.  You only need enough oil to cover your fries.  If you use too little of oil, it will take the fries a longer time to get done.    I would estimate I use 2 inches of oil in my pot.

4. Give your oil a few minutes to heat.  You will know it is hot enough when you see small bubbles within the oil.  It only takes 3 to 5 minutes until it is ready.

Once your oil is ready, throw in a batch of cut potatoes.  Again, make sure that the potatoes are covered in oil.  I may do 3 or 4 batches for our family of 6.

5. Allow the potatoes to cook until they are done. Here is where you will find me annoying.  I don’t have a specific recommended cook time.  I do know that the first batch will take longer than the others. 

I recommend letting them cook for 5 minutes.  You do not need to stir them constantly, however every few minutes you should.  If you see any browning on the fry, they are done. Do not allow them to get all over brown. They will end up a bit too crunchy.  The potatoes are  usually fried before they “look” fried. 

Again, practice makes perfect.   I like to take my potatoes out before they brown at all.  My scientific method?  I eat one to determine if it is edible. It is a difficult job, but someone has to do it.

6. Pull your fries out of the oil with a slatted spoon.  Throw them on a paper towel or a towel you use just for this.  Blot out as much grease oil as possible.

7. You don’t have to put salt on your fries.  However, my favorite is tossing them in sea salt.  I eat mine drizzled with vinegar.

Here is one more frugal tip.  Save the oil that you used to cook your fries.  I store mine in a plastic container in the back of my fridge.  It is perfectly ok to use your oil again!  I usually use my oil once or twice before tossing.  I sift out as many pieces of fry remnants as possible.  You may need to add a little oil the next time.

That’s it!  I have made fries on a whim and can have them ready to eat in 15 to 20 minutes!  We no longer buy frozen fries.  Which is another money saver. 

I can just smell all of the fries that will be cooking this weekend.  If you make them, let us know!

I am participating in What's Cooking Wednesday, Tempt Your Tummy Tuesday,  and Tasty Tuesdays.  Take a look over there for more great recipes!