This won't give you the shoestring style you get at Fast
but the best hearty steak fries you've ever ate … and
practically fat-free, too!
EASY FRENCH FRIES
Enough Russet or Yukon
Gold baking potatoes (at least one large per person) Corn
Oil — Salt
Leave skin on potatoes but cut
out any roots. Cut in half lengthwise, then cut each half
lengthwise into 2 or 3 sections. Alternatively, quarter
small new redskin potatoes.
Microwave with a small amount
of water until almost done (just soft but not mushy).
Heat deep oil in a sturdy pot
to 375°-400°. Be sure to use a large pot and fill no more
than halfway with oil. Put microwaved potatoes into oil
a few at a time; do not overcrowd the pot and wait for
the oil to stop foaming before adding more (when deep
frying, oil will bubble and even threaten to "boil over"
until the food's coating of water has cooked off; avoid
letting the oil bubble over the edge of the pot unless you
like kitchen fires). Fry each batch until lightly browned,
then remove with a slotted spoon or similar tool and drain
on paper towels as next batch cooks. You may find that you
need to wait between batches as the oil reheats.
Salt, serve and accept the
After cooking, be sure to set
the pot of hot oil far to the back of the stove, where it
is less likely to be knocked over — an accident would be
This technique also works with
sweet potatoes, though they are significantly harder to