Recipes

French Fried Goodness

I made these french fries last night for dinner and they were gobbled up by my family in no time. ┬áMaybe that’s because they were fabulously good.

Actually, I’ve been using this fry recipe for a couple of years and it’s always a huge hit. There’s no big secret ingredient or secret method, so my apologies if you think this post is boring! However, they turn out so nice and crispy with such a great flavor that I had to share how I make these. No, in case you’re wondering, they’re not a bit healthy, but they are so finger-licking good that you won’t care. My not-so-secret ingredient? Lard. Yep, that’s right. Good old fashioned lard. Check out this fun old ad I discovered:

A little known fact about me (unless you actually know me personally) is that I am a butcher’s wife. My gem of a husband has been a butcher for many years, so he can bring home real lard at almost anytime. I have a large, heavy old pot that I keep lard in specifically for deep-frying and store in the basement.

This cutting tool is a wonderful invention and cost me about $13 a couple of years ago. It cuts whole potatoes very easily into french fry shaped slices and has 2 size options (I usually do the thinner ones). Basically I set my lard pot on the stove and throw in the cut potatoes in while it’s still cold.

Be careful not to overfill your pot. It’s better to do smaller batches than do a huge batch that takes forever and makes the grease overflow–believe me, I’m speaking from experience. I heat it to a rolling boil, then turn it down a bit. Please use caution when dealing with hot grease! I never let my kids help with this because I get nervous and actually stand near the stove most or all of the time this is cooking. My batches usually take at least 1/2 hour or more. I also have a 9×13 pan lined with paper towels at the ready when I think they’re almost done. How do you tell they’re done? When there’s a little browning at the edges I often pull a couple out and test them. I use a big slotted spoon to scoop out my hot fries, tapping off excess grease as I scoop and laying them in my 9×13 pan. As the fries cool, I sprinkle them lightly with salt.

After that? Time to nosh.

Enjoy! Rachel