Ingredients for Homestyle French Fries

Idaho or white potatoes (1 potato per person)

Sea Salt or Tony’s Creole Seasonings

Canola or Vegetable Oil

The Potatoes: 

Thoroughly scrub the potatoes and leave skin on or peel the potatoes.

Cut a piece off one end of the potato so that it will fit flatly on a cutting board. 

With a sharp paring knife, cut potato into 1/4″ to 1/2″ slices. 

Then, lay flat on the cutting board and cut into strips. 

Cut evenly as possible for even cooking time. 

Place in a bowl of cold water.  Drain. 

Place back in a bowl in the freezer for about 30 minutes. 

The Oil: 

Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil. 

Always be careful to leave 2-4” from the top to leave room for the oil to bubble up. 

Optimal temperature is 350 to 375 degrees. 

An electric fryer either has an automatic temperature setting or a button to help you. 

If you are using a regular pot and do not have a thermometer, drop a small amount of a potato into the oil. 

If it bubbles up quickly, the oil is ready.

Deep Frying: 

Once the oil is properly heated, carefully drop potatoes into the oil.

Be careful not to overcrowd the pan.  Potatoes should freely move around.

Potatoes should be golden brown and probably will be floating to the top of the oil. 

Remove with a slotted spoon and drain excess oil on layers of paper towels.

Serving Suggestions for Homestyle French Fries

Serve with Sea Salt or Tony’s Creole Seasoning sprinkled on top. 

Or for a bit if indulgence, top with finely shredded cheddar cheese.

Note: Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.