My new favourite food - homemade fries

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I use a regular saucepan to cook fries. I filled a saucepan with sunflower oil and put in potatoes cut into fry shapes. Then I fry on a high heat for 3 minutes, then on a low heat for 8 minutes.

To get the fries out I use a sieve so the oil goes back in the pan. Then I let the saucepan cool down before putting it in a drawer. The oil can be used again for up to a month. It's cheap, quite a quick meal to make and the fries are very tasty.

I usually buy a jar of tomato sauce to have with it. I boil some lentils and simmer on a low heat for 10 minutes, drain them. Then mix the drained lentils with the tomato sauce, boil and cook that on a low heat for 10 minutes.

It occured to me that I eat the same food most days. Consistency is the last refuge of the unimaginative. D'oh.

We call them chips.

I made homemade hash browns for breakfast, today.

I recently found a french fry potato cutter, which I had been looking for quite some time for, and found it on sale too! Nothing better than home-made french fries, so that made me happy!

i use a deep fryer to cook my homemade fries (chips).

what i do is press the potatoes through the "chip grate" to amass the amount of chips i want to eat.
i like my chips to be 13 mm thick (approx 1/2 inch) , because mcdonald's style 8 mm fries (shoe string) are too thin to retain their "potatoey" taste in their cores. they absorb the oil to their cores almost entirely and are not tasty.

i boil my potato slivers in water for 10 minutes to soften their interiors.

then i drain them and let them dry and cool before i fry them in solidified animal fat in the deep fryer for 4.5 minutes.

i do not use vegetable oil because the viscosity of the oil is low, and therefore the oil loses temperature quickly when the fries are immersed in it. low temperature oil results in soggy oil laden chips.

if you use animal fat that is solid before melting it to the temperature for frying (190c), then when you immerse the chips in it, it retains it's temperature and seals the surface of the chips so that the fat is not absorbed into the chip. the chip therefore becomes very crunchy on the outside and fluffy and tender on the inside (due to the pre boiling).

We started doing this at home, too, the results were very tasty

I make oven fries, I just slice my potatoes up in to disks about 1/3 " thick then cover in canola oil and add sea salt, use a large roasting pan and roast slowly they need to be flipped half way though cooking,
its sort of like baking cookies, to cut the cooking time you can boil whole potatoes till just under cooked then cool them off and slice, I use this method to make MoJo's, those are breaded potatoes.

Have you tried other vegetables as chips?

One of my favourite is oven baked sweet potato chunky chips. Swede, turnip, chicory and pumpkin chips taste great too.

The only things I put in a deep fryer are tempura vegies.

I tried out oven backed fries recently. Cut into strips, rub with spices, cook at about 400 degrees on a pan until crisp.

Mmm.