My husband made these for me when I first met him and, though he can barely boil water, I still use his technique whenever I want really tasty fries.
This serves 4 very well:
3 large russets
1 large white onion
2 large cloves of garlic, sliced (optional 'cos they're good without the garlic)
Crisco shortening for deep frying
S&P
Wash and peel russets, then slice for fries
(I put them in cold water til I need them, then dry them on paper towels)
Peel & slice onion into thick rounds
Heat enough Crisco shortening in Fry Daddy or wok or deep pan to cover all the fries. (I use an electric wok and set it on it's highest setting which is 425)
Add the potatoes and fry for 10 minutes, then add the onions and fry both together for another 10 minutes. Add the garlic for the last 5 minutes.
Remove all to a paper bag to drain oil, S&P and serve.
These have to be served immediately or they get limp, but you can always keep them warm in a low oven, then refry. I do that when I've got the time, but they are darned good limp, too!
This serves 4 very well:
3 large russets
1 large white onion
2 large cloves of garlic, sliced (optional 'cos they're good without the garlic)
Crisco shortening for deep frying
S&P
Wash and peel russets, then slice for fries
(I put them in cold water til I need them, then dry them on paper towels)
Peel & slice onion into thick rounds
Heat enough Crisco shortening in Fry Daddy or wok or deep pan to cover all the fries. (I use an electric wok and set it on it's highest setting which is 425)
Add the potatoes and fry for 10 minutes, then add the onions and fry both together for another 10 minutes. Add the garlic for the last 5 minutes.
Remove all to a paper bag to drain oil, S&P and serve.
These have to be served immediately or they get limp, but you can always keep them warm in a low oven, then refry. I do that when I've got the time, but they are darned good limp, too!