Homemade French Fries

Homemade french fries or potato chips always bring raves in my house, and their so inexpensive.  I like frying with the skins on, just because I think they're tastier and healthier that way.

The last bag of potatoes I bought was .24 cents a pound and four potatoes, enough fries for four people weighed about a pound and a half -- that's cheap eats!

I use canola oil for frying and reuse the several times, straining and cooling, then storing it in a quart jar in the refrigerator.  I use a 3 qt. pan for frying, but if you have a fryer follow directions for your fryer regarding heat and oil.




Never to miss out on a handy gadget, my fry cutter cuts potatoes into two sizes, regular 1/2 inch fries, and larger steak fry size.  It's cuts them so evenly, and is a time saver.

Homemade French Fries
4 Russet or Idaho potatoes, cut 1/4 to 1/2 inch thick
oil, peanut oil or canola oil for frying
salt and pepper

Cut potatoes into 1/4 to 1/2-inch thick fries and soak in cold water to keep from turning brown and to remove starch.  Drain and pat dry on paper towels, then fry in batches at 250 degrees for 2 minutes. Fries will be light colored and limp.


Remove with slotted spoon or wire ladle and drain on paper towels. Set aside for up to two hours. When ready to serve, turn heat to 350 and fry until golden brown, 2 to 3 minutes.


Remove to paper towel lined platter, then salt and pepper to taste and serve immediately.  Can be kept warm in a 250 oven.

Preparing in batches for the freezer: after first fry at 250, remove to paper towel line baking sheet, let cool, then freeze.  Store in freezer bags.  Remove frozen fries and fry at 350 until golden brown, 3-4 minutes, or season and bake in oven at 425, about 15 minutes, turn and baked 10 more minutes,until golden and crispy.

Estimated cost: .36 cents;  .09 cents a serving.

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