So here's the secret. Lard. Yes. Lard. I know. Many of you probably gasped and the yelled "NO! I will NOT use LARD!!!". That was my initial reaction. Except I didn't yell.
But let's be honest here. There's no way to make a healthy french fry. Sure, there's oven fries, but those aren't fries. They're oven roasted potatoes. And how can eating a moderate portion of really good french fries once a month hurt, much less kill, anyone?
(But lots of people don't think that way. That's why the hamburger stand owners changed the way they made their fries.)
( Are you still with me? Anyone? Anyone?
OK. Good. A few brave souls.)
So fire up your fryer, and fry those babies for 5 minutes on high heat.
When you take them out to drain, they'll be golden in color.
(Different fryers may require more or less time. Just fry until they're this color.)
Don't salt them yet. You aren't finished.
Let them cool slightly and then put them back in the fryer for 2 minutes. Trust me. This is part B of the secret. Frying them twice gives you a crispy outside and a soft and mushy inside. A perfect fry.
My husband enjoyed them.
(This is his plate. He's so patient. I made him stop eating so I could take a picture of his food and he didn't complain once. See that mess that almost looks like ketchup? That's fry sauce. It's mainly an Idaho/Northern Utah thing. I think. All you do is mix equal parts ketchup and mayo, then mix in a little pickle juice.)
And that is the secret to perfect french fries.
You are welcome.
So, remember way back last year when I started to re-do our hallway? No. We aren't finished. Progress has been seriously stalled. But!
The lights are up! And some of the walls.
But I'm mainly showing you the lights.
I love them!
Thanks for reading!