CopyCat 5 Guy Fries

Ingredients

  • 4 medium-sized unpeeled russet potatoes, (washed and dried), cut into 1/3" sticks
  • 1 Tbl. regular table salt
  • 1/2 tsp. garlic powder
  • peanut oil for frying, (can sub canola oil)

Instructions

  • Wash potatoes well of any dirt and mud. Leave peel on. Let dry.
  • In small bowl stir together the salt and garlic powder until well mixed.
  • Turn oven onto low, about 200º F.
  • In a large deep frying pan, add oil to only a third deep. DO NOT add any more oil than that to prevent oil from overflowing. (*My pan is deep and held 1 1/2" of oil with 3" of space above the oil).
  • Heat oil over medium heat until nice and hot, but not smoking.
  • While oil is heating, line a colander with two sheets paper towel. Place a cooling rack over a baking sheet, and place 3 - 4 brown paper lunch sacks on top.
  • When oil is hot, slice potatoes lengthwise into 1/3" slices, then lengthwise again into 1/3" sticks. Rinse well with COLD water, and pat sticks dry on paper towel. Carefully add to oil ONE POTATO at a time. Oil will bubble furiously at first. So DO NOT add too much at once or you could overflow your oil! I did mine in 4 batches.
  • After adding to oil, immediately gently stir potatoes for one minute to keep them separated. Fry another 3 - 4 minutes until golden browned. (I just used the knife I cut them with to stir).
  • Remove with a basket skimmer to lined colander. Add 1/4 tsp. garlic salt mixture and toss well. Dump out onto brown paper sacks, add a little more of the garlic-salt if you'd like, and pop into oven to keep warm. Continue with rest of potatoes until all are cooked.
  • Serve hot with a little extra garlic-salt for salty-fry lovers like me!

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