This is a quick way I make french fries at home, without a deep fryer.  I had one once but it was pretty cumbersome to use, wash and just store.

Tip:  This version can be soggy if you don’t keep the oil at a high temp, remember to soak the fries first and add them dry to the oil.  

Keep on the skins, most of the nutrition hides between skin and flesh, plus the skin adds fiber.

Ingredients:

2 very large russet potatoes or 3 medium

Enough Canola oil to make a thick layer in your pan

Freshly ground salt and pepper to taste

Tricks:  Season with your favorite dried spices, dried herbs.  Throw on some parmesan cheese and truffle oil to be a fancy pants, or melt mozzarella on them and dip into gravy as a reminder of drunken nights in college when you hit the dinner after the bar (remember those diner runs?)  Potatoes are a blank canvass, skies the limit!

Clean and scrub your potatoes under cool water.  Slice them into wedges larger than the shoestring fries of fast food but smaller than oven fries.  I have cut them super thin before, and they aren’t as nice.

Soak in cold water for 10 or 15 minutes (this pulls out some of the starch).  Put the fries on paper towels and microwave on high for 2 minutes.

Heat the canola in the pan on medium high until it sizzles when you drop some water in there, or try to put a fry in and see if it sizzles.  Sizzle means the oil is ready (always be careful around the sizzling oil and keep the kids away).

Dry off the fries if they are damp and put them into the oil. Do no overcrowd the pan, better to do two batches and let them have room to cook properly.  Heat the fries for a couple of minutes, then check if they are browning.  Use tongs to check doneness and flip the fries. Then brown on the other side and remove each one as they are fully browned on both sides.

 

Shake off the oil in a big brown bag and season them while hot.  Lay fries on a paper towel to continue soaking up any residual oil.  Serve immediately!

Nice to serve with a big grilled steak and spinach for sure, but also a good accompaniment for the more affordable and humble meatloaf and beans.