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Homemade Restaurant Style French Fries

Homemade Fast Food Style French Fries

Have you ever tried to make French fries at home only to find yourself with potatoes that are overcooked on the outside and hard on the inside? Well, there is a way to make delicious French fries at home that taste just like the ones you like from your favorite fast food restaurant!

Homemade Fast Food Style French Fries

Prep Time: 40 minutes

Serves 6-8

Ingredients:

8 Idaho potatoes cut into ¼ inch strips

2 quarts of peanut or vegetable oil for cooking

Salt and pepper to taste

Directions:

Place a large pot on the stove over medium high heat. Bring the temperature of the oil up to 250 degrees.

Cut the potatoes into ¼ inch strips and place in a large bowl of lightly salted water to prevent them from browning. Once all of the potatoes are cut, remove them from the water and place them on a paper towel to dry for at least 5 minutes.

Carefully place the potatoes in the hot oil and cook for 3-4 minutes. Remove the potatoes from the pot and let them drain on paper towels for 3-4 minutes.

Turn the heat up on the oil until it reaches 350 degrees. Place the potatoes back in the oil and cook until they become golden brown- between 4-5 minutes. Remove the French fries from the oil and immediately season with salt and pepper.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Potato Skins

Potato Skins, Serves 8-10 People

Not all potato skins are created equally. This is the right way to make delicious skins with gobs of rich melted cheese. If you would prefer the vegetarian version, simply leave off the bacon.

Ingredients:
Serves 8-10 People

8 large potatoes
1 quart of vegetable oil, for frying
6 pieces of thick cut bacon, cooked and chopped
1 cup of shredded cheddar
1 cup of cheddar jack cheese
1 bunch of green onions, chopped

Dipping Sauce:

1 cup sour cream
¼ cup mayonnaise
½ pack of dry, Ranch Dressing mix
2 teaspoons of Frank’s Red Hot Sauce
1 teaspoon of tobacco sauce
Salt and Pepper to taste

Procedure:

Place all of the potatoes in a sink, and wash thoroughly. Dry the potatoes, rub with a small amount of vegetable oil, then coat salt and pepper. Pierce each potato, then place on a baking sheet at 375 degrees and cook for an hour, or until a knife can penetrate the entire potato easily. Remove the potatoes, and let cool for 20 minutes. Cut each potato in half, then scoop out ¾ of the potato from the inside.

Place the vegetable oil in a soup pan, making sure the oil is no more than half way up the pot. Place over high heat, until the oil reaches 350 degrees. Carefully drop three potato skins in at a time, and let them cook for two minutes, or until they become golden brown.

Remove the potato skins from the oil, and let drain on paper towels for 2 minutes.

Place all of the cooked potato skins (skin side down) on a baking sheet covered with aluminum foil. Combine the cheddar and pepper jack cheeses, and place over the potato skins. Place the bacon over the cheese, and season with salt and pepper. Place in a pre-heated 350 degree oven, and bake for 10-12 minutes, or until the cheese is bubbling. Garnish with chopped green onions.

Sauce:

Mix the sour cream, mayonnaise, ranch dressing mix, Frank’s Red Hot, and Tabasco sauce together; season with salt and pepper.
Enjoy!

Chef Chuck Kerber
chefchuck@pittsburghhotplate.com

photo: seriouseats.com