- Potatoes fall into the categories of either starchy or waxy.
- Russet and Idaho potatoes have a higher amount of starch and less moisture than waxy potatoes, so they are great for baking and frying, but don’t perform well for potato salads or casseroles
- Waxy potatoes like Red Bliss, Fingerlings or New Potatoes have less starch and more body, so are good choices for potato salads, but NOT this recipe.
- Yukon Gold is a good example of an all purpose potato. It does reasonably well for either application.
Ingredients to feed 4 people
|1-2 potatoes per person
1 C water and 1 tsp salt (per potato)
Ketchup, sour cream, ranch dressing,
Grandpa’s Jalapeño Ketchup
Step by Step
- Cut russet potatoes into approximately 1/3 inch thick strips
– Just for fun you can cut them into 1/4 inch medallions instead of strips
- Soak in salted water overnight
- The next day, blanche potatoes in salted water for about sixty seconds to boil and partially cook
– Potatoes should break apart when bent at this point, so be careful.
- Toss gently with oil and salt
- Put on a baking tray and cook at 450º for about ten minutes
- Flip over fries and cook another 10-15 minutes until golden brown
- Sprinkle with salt while oil is still very hot
- Some people enjoy a very light sprinkling of black pepper too
Oh, one more thing…
French Fries REALLY don’t come from France. Research has shown that they really come from Belgium, where historians claim they were frying potatoes as early as the late 1600’s
The first record of French Fries being served in America was 1802 when Thomas Jefferson served them to guests at the White House.