Due to the amount of oil used, this recipe isn’t the healthiest. But it’s certainly delicious and a great “sometimes” food! The amount of prep work that goes into it insures you won’t make it more than you need to eat it.
Two great “burgers” that these fries go well with are these Chipotle Sweet Potato Burgers and these Black Bean Burgers. Both recipes use up lots of WIC foods (beans, sweet potatoes, various veggies, eggs, etc). I’ve made both recipes and can vouch for their deliciousness!
- 4 large russet potatoes*
- 1/2 teaspoon of salt
- 1/4 teaspoon of sugar
- 1 teaspoon of garlic powder
- 1/2 teaspoon of smoked paprika (optional)
- vegetable oil, for frying
Wash and slice the potatoes into long sticks. No need to peel them. Place the sliced potatoes in a large bowl of ice water and allow to soak for 20-30 minutes. Drain them and pat them dry.
Heat about a cup of vegetable oil in a cast iron skillet, or in a wide pot, over medium high heat. There should be enough oil to thoroughly cover a layer of fries. Once the oil is shimmery and very hot, carefully spread a layer of fries in the skillet. Do not overcrowd the pan. It took me two batches to cook all of mine, and I used an extra large skillet. Stir them around every few minutes to insure even cooking. It will take them about 10-15 minutes to cook, depending on the size of your fries. When they are lightly browned, use a slotted utensil to remove them from the oil. Drain them on paper towels or newspaper.
When all of the fries are cooked, toss them in the salt, sugar and spices. Serve hot.