Home Fries

Home Fries

Russets (4-5 large or 6-7 small) peeled and cut into Allumette or Batons (fry shapes)

Vegetable/Canola/Frying oil-1/2 (shallow fry)

Garlic powder, Garlic Salt onion powder to taste.( if not using Garlic salt add Kosher salt (to season)

Square off peeled potatoes by cutting off the sides and ends

Cut each potato lengthwise into ¼ inch batons . Start length wise on one side, then flip to other side and carefully hold the pieces, while cutting length wise again. This should yield your first set of batons from your first potato, repeat with remaining potatoes. (We often include the ends when frying).

Add1/2 of frying oil and pour into a frying pan. Turn on to medium heat. To check when oil is ready, take one baton and stick end into oil. Oil should bubble when ready, If the oil emits rapid bubbles, it is too hot. Turn oil to low, wait 5 minutes or so for to cool down, but not cool off completely. You can try to test it again).

Add potatoes to pan and cover. Allow to fry until golden brown.

Remove from heat and place onto a metal bowl with absorbent paper towel. After minute remove paper towel from underneath. Season right away with garlic powder and kosher salt. Allow to cool slightly to eat.

(If time permits, you can also try another frying method. Set a pot of water on the stove (size depends on how many fries you plan to make). Add a good 1 oz pour of vinegar, and a few liberal shakes of kosher salt to water. Place fries in and bring to boil. Once water comes to a boil, boil raw batons for about 7 to 10 minutes. Potatoes should still hold shape without being too tender. Remove immediately and drain over metal grid over paper towel. Meanwhile heat 1 to 2 quarts frying oil in pot. In three batches work through batons, frying for 1 minute then removing and placing in another area to cool and drain. Repeat steps a second time. After you have fried each batch of potatoes twice, they should be allowed to cool for at least 20 minutes. Fry each batch a third time until they are golden brown on the edges. Remove and season with garlic salt and garlic powder.