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Homemade French Fries
4 large Yukon Gold potatoes, peeled & sliced
6 C vegetable oil
Dollop of butter-flavored Crisco
Salt to taste
Peel and rinse potatoes. Cut into 1/2" thick slices, then slice diagonally into 1/4" strips. Soak in a bowl of ice water for about twenty minutes to draw out the starch. Drain and repeat. After draining the potatoes a second time, pat dry with paper towels or a dish towel. Heat vegetable oil and Crisco to 375-degrees F in a deep-fryer or deep cooking pot. Add potatoes in small batches and cook until golden, five to six minutes. Remove with a steel slotted spoon; drain on paper towels and season with salt to taste. Note: A cooking basket can be used when deep-frying potatoes.
Recipe featured in the Food Fare Cookbook.
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