French Fries
This is a space killer if you have a small kitchen because it only makes one thing... french fries. But I highly recommend this item if you want uniform french fries that do not take forever to cut by hand. A must have is a french fry cutter (I am sure anyone will do). $70 at Amazon
Let's Get French Frying
- You need medium sized Russet potatoes. Do not go too big or they will not sit in the chopper.
- Wash and cut the end off of one to sit flat on the chopper
- Now stretch... you heard me! Get ready to use some muscle power!
- It takes a bit of effort to get the potato through the chopper - pull that lever hard
- Now place you uncooked fries into a large bowl
- Toss them in flour to lightly cover them
- Now (optionally but recommended) hit them with some cajun powder and toss them to coat them
- Heat up a large non-stick skillet on medium heat and add a layer of olive oil about the thickness of the fries
- Test drop in a small fry and if it sizzles right away it is hot enough, otherwise turn up the heat a bit
- Add a single layer of fries
- Use a fork or tongs to flip them after about 3 - 5 minutes per side (until golden)
- Pull them out when golden and delicious looking
- Place on a paper towel to absorb oil
- Sprinkle them with sea salt and chopped fresh parsley
- Take a glass and add a coned paper towel to it
- Place the fries in the glass and serve with sides of ketchup, aioli or whatever you like
- Enjoy!