French Fries

Food Storage Spotlight by Diana Brown

I’ve tried lots of recipes for French fries, and this is by far the quickest, and least messy way I’ve found to make great French fries.

French Fries

Yukon or russet potatoes-you can peel them or leave the peeling on

Vegetable or peanut oil

Get your oil heating in a wide, heavy bottomed pan or skillet – only fill your pan about ½ inch with oil- to about 350 degrees (I always use a thermometer since the oil can get way too hot really fast).  Slice your potatoes into French fries—a v-slicer or mandolin is great for this, it is quick and they will all be the same size.  Microwave sliced potatoes (about 2 small-med potatoes worth) for 2 minutes in a microwave safe dish.  Carefully place microwaved fries into hot oil, use a long fork to separate them.  Let them cook a few minutes until golden brown. Remove from oil w/ a slotted spoon or spatula, and place on paper towels or plates to drain.  Salt immediately and serve warm.