Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, French fries, Gold Medal flour, granulated sugar, Green Giant, Hershey, Idahoan russet potatoes, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Lawry's garlic salt. water. Crisco, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
There’s one favorite food I have in common with my kids… french fries. My kids loved crispy french fries and there’s something about eating fries that takes me back to being a kid. You know going out to eat with your family and being too short that your feet don’t touch the ground, so you dangle your feet off the bench and dip your fries in the ketchup, just happy to be.
When I’ve tried to make fries at home, they come out soft and not nearly as fun to eat as those we’ve had at various restaurants. I’ve tried a dozen recipes for french fries, and still never got them quit right until I discovered the double fry method and one special ingredient that often goes overlooked when I’m looking at my spice rack.
Recipe and photo courtesy of Heidi Washington.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS.
Quick Tip – To store potatoes for a long length of time, keep them in a cool, dark area.