FrenchFries.edu

Chips, Pommes frites, fried taters.

No matter what you call them, this is how it is done proper!

6 medium size russet (starchy) potatoes
1.5 qts vegetable oil
seasoning salt

http://i279.photobucket.com/albums/k...A/IMG_3249.jpg

Peel and cut potatoes into desired shape.

http://i279.photobucket.com/albums/k...A/IMG_3250.jpg

http://i279.photobucket.com/albums/k...A/IMG_3251.jpg

Rinse thoroughly and place in container of water with 2 Tbsp white vinegar. Place in fridge for a few hours while you prepare the rest of the meal.

http://i279.photobucket.com/albums/k...A/IMG_3252.jpg

Drain and dry thoroughly.

http://i279.photobucket.com/albums/k...A/IMG_3257.jpg

First stage, you blanch the potatoes.

Heat oil to 325 degrees.

Fry half of the potatoes for 8 minutes. The oil will cool a bit while the potatoes are blanching

http://i279.photobucket.com/albums/k...A/IMG_3258.jpg

Drain potatoes on paper towels or newspaper.
Let oil heat back up to 325 and finish the rest.

http://i279.photobucket.com/albums/k...A/IMG_3259.jpg

Second stage,after all potatoes are blanched, heat oil to 350 degrees.

Fry half of potatoes at a time for 6 minutes or until lightly browned. Let oil heat back up to 350 degrees and finish the rest.

http://i279.photobucket.com/albums/k...A/IMG_3261.jpg

Drain on paper towels or newspapers, season with seasoning salt or you favorite flavor of spice.

http://i279.photobucket.com/albums/k...A/IMG_3262.jpg

These were perfect, crunchy on the outside and light and fluffy on the inside!

Cool. Sometimes we will cut up red potatoes. Put some olive oil on them and some Montreal steak seasoning and put them in the oven until done. They are very good.