Many people tell me that although they try to avoid fast food, sometimes they just miss fast food French fries. Now you can have them again, and cook them in your own healthy frying oil at home!
Don’t forget, today is the last day to enter the U.S. Wellness Meats giveaway for a $100 tub of tallow! (Contest ends tonight at 11:59 p.m. Eastern time.)
FAST FOOD FRENCH FRIES FROM JEANNE
1. Slice 2 large potatoes for frying (I usually leave the skins on).
2. 
Dissolve 1/3 c. (I cut this back to 2 Tbsp.) sugar in 2 cup warm water.
Place potato strips in water for 15 – 30 minutes.
3. Heat oil in pan to 350* degrees. (Find healthy sources for tallow to fry in.)
4. Drain and dry potato strips. When thoroughly dry place in oil for 1 minute.
5. Remove from oil. Bring oil back up to 350 degrees. Place potatoes back into
oil and cook until golden brown.
6. Remove from oil, drain and salt to taste.
Here’s what I did to keep from wasting any of my precious tallow: I’d drain the fries into this strainer over a glass dish I use to store it in the frig.
Waiting for the oil to heat back up each time was a bit of a pain, but Mmmm, these were worth it!
“Yummy! These are very crisp on the outside, but have a creamy potato center. It really does make a difference rather than just frying once in the oil. Tastes just like fast food fries!”
Thanks for sharing this great recipe, Jeanne!
By the way, Ann Marie has a similar French Fry recipe, which I didn’t realize until later that it’s actually very close to this one. Check hers out and see what the differences are.
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{ 4 comments… read them below or add one }
Musings of a Housewife 11.06.09 at 1:39 pm
I would love to try these. Although after the chicken nuggets the other night, I think I’ll wait for more frying till we have a deep fryer. It was a MESS!
[Reply]
elaine 11.07.09 at 11:12 am
When do you announce the giveaway, my potatoes are ready for the fryer!!
[Reply]
KitchenKop 11.07.09 at 10:51 pm
Wednesday!
[Reply]
Bee 01.07.10 at 3:05 am
I’m sure tallow fries would be delightful – but since I live in an old house with no extractor fan, I never deep-fry. But if you cut potatoes into thin strips, and slather them with leftover bacon fat (which you can pour into a container and keep in the fridge for at least a month), and roast them at 450 or so, you get a very french-fry-like result!
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