Kelly Liston

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Homemade french fries!!  A crunchy on the outside, tender on the inside, salty french fry is one of the yummier things in life!  My husband was on a quest to make the best homemade french fries ever.  And he did.  When it comes to things like this, we like to keep it simple.  And this recipe for homemade french fries couldn't be simpler!

One thing you should know is that my husband doesn't use recipes when he sets out to create something.  He just goes for it.  When you go through this recipe, you won't find measurements for really anything.  But you will learn how to make homemade french fries to die for!

Homemade French Fries to DIE FOR
  1. Potatoes (however many you want to use)
  2. Healthy Cooking fat (lard, tallow, coconut oil)
  3. salt (to taste)
  1. Scrub and wash the potatoes.
  2. Slice the potatoes with a mandolin slicer or knife.
  3. Place the potatoes in a bowl filled with water and soak them for an hour or so.
  4. Transfer the potatoes to a pot, fill with fresh water and boil them until tender - less than 10 minutes.
  5. While the potatoes cook, fill a deep pot with your cooking oil. You need enough oil to cover the fries as you cook them in batches. Bring your oil up to 400 degrees.
  6. Drain the water off of the potatoes.
  7. Turn off your stove prior to adding your first batch of potatoes to the oil. We do this to prevent fire in case of a boil over. Begin adding potatoes in batches. Turn your stove back on once you are certain a boil over won't happen.
  8. Cook your potatoes in the hot oil, in small batches, until "they are the right color." A nice golden brown french fry is ready to come out!
  9. Drain your french fries on cookie sheets lined with paper towels. Salt immediately.
  10. Snack on these fries while you finish cooking the rest!
Oh Lardy


What is your favorite method for cooking homemade french fries?

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3 Comments on “Homemade French Fries to Die For!”

  1. Thank you for sharing this – I am definitely going to try it! What varieties of potatoes do you recommend using for this recipe? I’m wondering if sweet potatoes would work, too?

  2. I LOVE this recipe! This is well written instruction on a family favorite of ours. THANK YOU! In our family, we freeze the potato slices between the boil and the fry. IF TIME PERMITS, freeze the potatoes in single layer. UMMMM extra fluffiness in the crunch.

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