Pub Fries

yummyDid you know that all a potato wants is to become a french fry when it grows up? Seriously.

This recipe will help you to make all those little spud dreams come true! And once you taste these (and how EASY), you’ll never give money to Ore-Ida for frozen again!

The Players:

  1. 5 lb. bag of red potatoes
  2. Oil
  3. Seasoning
    1. I prefer Tony’s or simply some fresh ground sea salt and pepper
  • Prepare a large bowl of water to keep the potatoes in prior to cooking. This does a couple of things for you. First, it keeps them from oxidizing and turning brown. Second, it washes the extra/surface starch out of our crispy-wanting way. AND, if you season your water, the potatoes will soak up some extra goodness.
  • Wash those boogers, but do not peel them. Slice the ends of each potato so that you remove the little root stubble.
  • Slice down horizontally to make “chips.” I like to vary my thickness a little. Why? Because I can’t ever decide which is best… Thick? Thin? Hell, I just want more!

soaking

  • Slice the whole bag of potatoes. I mean, you don’t have to, but I do. And I never have any left over. Between what we all steal as they are pulled from the oil, and the seconds at dinner…. they go quickly!
  • Heat your oil on High, and when it’s hot enough to fry, dump them in.

in the oil

  • Level them out with your spoon.
  • Now, walk away. For real, go away. Go outside to take a smoke break, watch a couple of passes on the game…It takes awhile. Just remember: When they float; they are done. When they start floating that’s when they will start to brown. Toss them around in the oil until they are as brown and crispy as desired.
  • Pull out, drain and season as you wish.

yummy

These are also great with dips, or topped off Moe’s BBQ style.

😦 That reminds me…. I MISS MOE’S…

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