French fries have universal appeal, who doesn’t love munching on these crunchy, fried tubers?
My fear of starches is gone after reading Perfect Health Diet:. I’ve lost more fat and feel more satiated after eating since I’ve included modest amounts of starch in my Paleo Diet. For most people potatoes are a “safe starch.”
The only thing wrong with french fries from a restaurant is the oil they are cooked in. Usually, some industrial oil that can cause inflammation in the body. Frying them in beef tallow (and Palm shortening) eliminates the “bad” fat. Giving you tasty tubers and zero guilt.
To ensure a good quality french fry you must pick the right potato. Russet is the the best, other types may fall apart or become mushy when cooking.
Peel the potatoes. Cut into fries. I love my Weston Restaurant Quality French Fry Cutter it cuts beautiful fries and since I make french fries once a week at our house it is worth the price. And, I’ve recently switched out the 3/8 inch cutter for the 1/4 Inch French Fry Cutter Plate. The smaller fries get crispier than the larger ones.
Place the cut fries in a bowl of cold water and soak for at least one hour. Be sure to change the water a few times. Soaking reduces the starch content of the potatoes and the fries will be crispier.
Place the oil in the deep fat fryer and heat to 375. I use a fifty/fifty mix of beef tallow and Organic Palm Shortening. They are both heat stable oils and the palm shortening really has no flavor – so the beef tallow flavor really comes through.
Dry the fries off with a towel (to prevent splattering) and place in the fryer. I find 13 to 14 minutes works great for the 1/4 inch fries.
These are a treat – a perfect paleo snack. Sprinkle with salt and enjoy. Remember if you don’t have a deep fat fryer you can still make some great spuds – try my oven french fries or my sweet potato fries.