I learned this from making fries in the restaurants I cooked for…
first, you “blanch” the potatoes after slicing to desired thickness for about two minutes in fry oil…pull out of the grease and let cool…thirty mins. later THEN cook the fries to a golden brown…they just taste better that way.
I used to cut them taters in julienne and fry them half way, then freeze them. Then re fry them frozen as needed.
Frying them and half way and cooling them keeps the colors more vibrant.
Heston in Greek means “shiiit him”
You made my morning, Om! LOL.
I like egg and chips with with decent home made chips. Sometimes with ham as well. I haven’t seen ‘egg and chips’ on a cafe menu for a good number of years.
I heard with making potato chips you should get them wet with water then dry them and then fry them. So wash them.
Take a large potato, wash it very well, wrap it in foil, bake it at 450 for an hour or until very soft, take it out and split it down the middle, pack each side with any of the following; butter, sour cream, chives, steamed broccoli, cheese, chopped bacon, ranch dressing. These are the best homemade fries. lol
But seriously, I’m starving from this diet, you know what would be awesome? Some chili cheese fries on your homemade fries. Yum.
My Mom would make the best homemade fries.
I miss her cooking
I still make it a few times a month. My grandfather called it “chips n egg” though.
He kissed the girl and made the french cries
I have a new microwave with airfryer mode, cant wait to try some french fries with the airfryer mode.
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