Nothing says “summer” better than a good burger and French fries. Come to think of it, it doesn’t really even have to be summer. But, the hubby and I felt like firing up the grill and indulging in the first burger night of summer. Everything turned out delicious, but the surprise of the night was the homemade French fries.
I had received a bunch of Yukon Gold potatoes in my organic produce box and instead of making something healthy, the thought of crispy but soft and deeply golden French fries popped into my mind. I found a very highly rated recipe on All Recipes and I have to admit, these were the best homemade fries I’ve ever tasted (and consequently, the first time I’ve ever tried making my own fries). It’s a bit labor intensive and unpleasant standing in front of a pot of boiling oil for at least an hour, but the smiles on the men’s faces (my hubby, brother and a friend) made it well worth it. Bonus? They re-heated really well too!
Homemade Crispy Seasoned French Fries
From: Allrecipes.com as posted by Cassie
2 1/2 pounds russet potatoes (or Yukon Gold potatoes), peeled*
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
1/2 cup water, or as needed
1 cup vegetable oil for frying
Slice potatoes into French fries, and place into cold water so they won’t turn brown while you prepare the oil.
Heat oil in a large skillet or dutch oven over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
*I didn’t peel my potatoes just because Yukon’s have very thin skin. They turned out perfectly.
**This also could stand stronger seasoning, so I would use a heavy hand when measuring out the salts and even throw in a hefty dash of pepper.