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French Fries

Note:  This recipe is a work in progress. The major issue for anyone, this cook included, who is overweight or has high cholesterol levels
and loves batter-fried and deep-fried food is:  deep-fry, stovetop fry, or oven bake. The Joy of Cooking's, where I start all
my research on recipes, tell us that deep-fat frying ". . a serving of French-fried potatoes properly
cooked may have a lower calorie count than a baked potato served with butter." (pg. 147)  Rombauer also reminds us that fat 
absorption increases with the length of cooking time and the amount of surface exposed to the fat.  The French used
the two-stage approach, which has been adopted by many cooks in this country. The first recipe is hers.  The other recipes are for
"unfried" or oven-fried french fries.

Emeril Largesse soaks his fries in ice water and refrigerates for 30 minutes or up to 2 days.
He fries them first for 6-8 minutes the first time, drains and rests them, then fries again in 350 degree oil for another minute, until
golden and "puffed."  Martha Stewart fries her 3/16" sticks in a deep fryer for about a minute.  After draining and cooling, she freezes
them until firm for at least 1 hour.  She deep fries them again at 350 for another minute, then serves immediately. 

In Weight Watchers, Simply Delicious, the 1/4" wedges of red potatoes are pre-cooked on the stove for 7 minutes, tossed with
 Cajun seasoning, and baked in 425-degree oven for 30 minutes.  

Coming next:  an updated version of "unfried chicken and fish." 

1.  Joy of Cooking

Peel and slice mature russet or other baking potatoes into 3/8" x 2 1/4" strips.  For a light-colored result, soak the
strips for 15 minutes in 90 degree water.  Remove all moisture.

Slowly heat oil to 300-330 degrees.  Gently slide strips (about 1 cup at a time) into oil and cook about 2 minutes, till
sputtering ceases.  Skim out potatoes, drain on paper toweling and cool at least 5 minutes before starting the second

Heat the oil to 365 degrees.  Place in pan or frying basket and fry for about 3 minutes.  They should be golden brown and
crisp.  Never cover them or they will get soggy.  Place in napkin-lined basket.

2.  "Fried Potatoes"

Source of inspiration:  Family Circle, Eat What You Love and Lose.  They use packaged corn bread stuffing, crushed. Since
this cook avoids prepared foods, crushed corn flakes or Beer Batter used for Fish or Chicken. If latter is used, 
bake fries first for 10 minutes, then put chicken on upper rack, and bake both for another 20 minutes.  

1	large egg white
1/2	t dried thyme
1/4	t salt
1/8	t black pepper
1/4	t cayenne pepper
2	large "all-purpose" potatoes with skins, scrubbed and cut lengthwise into thin wedges
2	large sweet potatoes with skins, scrubbed and cut lengthwise into thin wedges
1/2	cp crushed corn flakes or beer batter. 

*  Preheat oven to 425 degrees.  Grease or spray two large baking sheets.
*  Beat egg white slightly in large bowl.  Stir in thyme, salt, and pepper.
*  Add both types potatoes, toss to coat.
*  Sprinkle with preferred coating and toss, or in the case of beer batter, dip potatoes.
*  Place in single layter on prepared baking sheet and bake on bottom rack for 20 minutes.  (See note above)

3.  Batter-Dipped Fries

Follow the instructions for Batter-Fried fish and chips, except use 3/8" fries instead of onion rings.