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Epicurious

Home-Style French Fries

I’m not sure if I ever had a store-bought French fry before high school! Mama made these home fries and served them with fresh-off-the-grill burgers. They’re the perfect side for Herb’s Fried Catfish (page 106) and Mama’s Cornmeal Hushpuppies (page 140).

Recipe information

  • Yield

    serves 6

Ingredients

6 medium white or red boiling potatoes
1 tablespoon salt
4 cups peanut oil

Preparation

  1. Step 1

    Peel the potatoes and slice them into 1/4 × 1/4-inch sticks. Put the sticks in a large bowl and cover with cold water. Sprinkle the salt into the water. Refrigerate the potato sticks in the salt water for 1 hour.

    Step 2

    In a deep-fryer or cast-iron Dutch oven, heat the peanut oil to 375°F. Transfer half of the potatoes to a colander and drain thoroughly, leaving the rest in the cold water. Carefully drop the drained potatoes into the hot oil and fry until light brown, about 15 minutes. Using a slotted spoon, remove the potatoes to a paper towel-lined plate and sprinkle with additional salt while still hot, if desired. Bring the oil back to 375°F. Drain the remaining potato sticks and add to the oil. Keep the first batch of fries hot in a 150°F oven while you fry and drain the second batch. Serve piping hot.

Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved. Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
TagsRed Skin PotatoPotatoRoot VegetableVegetableSideDinnerNut FreeGluten FreeDairy FreeVegetarianVegan5 Ingredients or FewerEasyDeep FryDutch OvenCookbooks
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