Homemade Fries

I know, I had you at “homemade fries”. I have never ever in my whole life met a person who doesn’t like French fries. I don’t get the peeps who don’t like chocolate or ice cream, but they may not understand how I have no interest in any kind of cheese. Fries seem to be one of the few foods that are universally adored. We have been gobbling up these homemade fries, inspired by fantastic teen chef Eitan Bernath. Eitan is beyond impressive, and has a made for TV/social media personality. What’s more, the kid can REALLY cook. I love how he’s inspiring my kids to become more interested in cooking. My son came to me with this recipe several weeks ago, and these fries instantly became a family favorite. Eitan double fries the raw potato sticks. I first season and bake mine, then fry them off to finish. They worked beautifully with sweet potatoes too.

Ingredients:
Two large potatoes per person, any kind
A lot of canola or vegetable oil
Salt, pepper, garlic powder

Heat oven to 400. Cut off the ends of each potato, then stand them up on your cutting board. Cut off the sides downward, giving the potatoes a cleaner, flatter edge all around. Save a couple random pieces to use later on to test the heat of the frying oil. Cut in half lengthwise, then cut again into sticks of your desired thickness. Thicker for steak fries, matchstick for thinner ones. Season the cut sticks with olive oil, salt, pepper, and granulated garlic. Bake until they start to get tender, 25 to 30 minutes. Shake pan a couple of times during baking to prevent the taters from sticking to the pan. When done, remove from oven and set aside while you heat up a very generous amount of oil in a deep medium pot. Fill the pot almost halfway up. The oil must be very hot before frying. Test with a leftover piece of raw potato. The oil must really sizzle to be ready. Fry the fries in batches for about five minutes, or until crispy and deep golden brown. Remove with a slotted spoon or handled sieve, place on paper towels to drain. EN. JOY.