Once you make your own fries, you may never crave any fast food French fries again. My recipes for homemade fries is simple, but so satisfying.
What makes these French fries better than others? The taste. My 12 year-old daughter calls them the best fries ever (the 12 year-olds can be a pretty tough crowd sometimes). Secondly, the skin is removed. The skin can be a gut irritant. Thirdly, the potatoes are soaked in water. Soaking in water for about 30 minutes reduces the starch content. The less starch, the less acrylamide (possible carcinogen) caused when oil and starches cook together. Lastly, I use healthy animal fat. No pro-inflammatory oil (soybean, canola, etc.).
Peel 2 to 3 pounds of potatoes and cut out any discolored spots. Cut into fries. I have a Restaurant Quality French Fry Cutter that works great. You may be able to find potato cutters at discount stores, but I would just use a knife if you don’t want a quality cutter.
Place fries in a bowl and fill bowl with cool water. Let sit for 30 minutes.
Preheat oven to 400 degrees.
Drain the water and dry the potatoes with a towel. Spread the potatoes thinly on an oven pan with sides (to prevent the oil from leaking). Heat 3 to 4 tablespoons of bacon grease (grass fed butter or beef tallow are good options too). Pour the liquid grease over the fries and mix well to coat them evenly.
Place in oven and set timer to 20 minutes. After 20 minutes, stir fries well to prevent burning or sticking and return to oven. Continue to stir every 10 minutes or so. It usually takes a total cooking time of 40 to 60 minutes. The time will vary depending on the thickness and number of fries you are cooking.
These just need some salt and are ready to be eaten. These are not an everyday part of our diet, however they are a great treat after a long hike or good workout. These are fries you don’t have to feel guilty eating.