The English over centuries have perfected something they called ‘chips’, but the rest of the world recognize as French fries, or fries. Arguably the best way to serve potatoes. Fries are famous the world over. So much so that we can easily and cheaply buy them from the grocers. With many name brands, cuts and coatings to our liking.
But with all of those choices, why would people opt to buy fry slicers at kitchen stores. Or heck even peel and cut potatoes by hand? Is it worth the time? Frying can be dangerous. Some may be scared to even attempt it.
My family is French and English. My great grandmother came to Canada from England and opened a fish and chips shop. Frying chips is in my blood. I grew up with a dad who would peel and cut up chips by hand at the dinner table, then fry them on the stove. We’d stop at chip trucks all over our province. If you knew our family, you’d think it was odd we didn’t own one.
I was in college before I realized you could buy fries at the store in bulk. Without the fear of frying. The convenience of baking. Who would take the time, other then dad who practically grew up in a chip shop?
Once your the head of the families food court, you see the waste and try to limmit it. Buying a bag of potatoes seems economical. But you quickly find half that bag gets ‘eyes’, as it’s called, then become soft long before it’s used. Then you try different potatoes. You find yourself buying the little bags of the small red or yellow potatoes. That cost almost as much as the large sack.
Any research will tell you to keep potatoes a dry dark place. Kitchen stuff plus solved my problem with a potato sack. Lined with black material and a zipper on one side seam for easy retrieval of the potatoes. You can find the product here.
Even with the extended shelf life, and only two adults eating potatoes in the house, to make it worth it, we would need to find more ways to prolong there life. Buying a hearty potato such as russet, allows for more recipes. Potatoe salad is always good, and is a family favorite. Russet are also the best for frying.
Once your getting low on potatoes, peel them and slice the into chips, of your preferred thickness. Then put them into a larger container with a lid. Add the fries, then fill with cold water. Lid the container and put in the fridge. They will last 3 to 5 days. That means 15 potential meals with ‘chips’.
- High sided frying pan
- A jug of Canola oil
- Large metal slotted spoon
- Potatoe peeler
- Paper towel
- Larger platter or metal basket
- Peel and slice russet potatoes into fries.
- Soak in cold water for 10 minuets minimum.
- Add frying oil a quarter of the way full into a high sided frying pan. You can always add more oil later if needed. It’s not likely as it will bubble once the fries are added. Warm on medium heat for 10 minuets.
- (Important) Meanwhile lay fries out on paper towel to dry. Otherwise the oil with spit and spatter all over which is a grease fire hazard. 50 percent of all house hold fire are grease fires, but then fire is not the most common peril to your home. There should never be more than 1cm depth of oil in the deep pan, pot or Dutch oven.
- Add as many fries as the spoon will hold to test the oil.
- Once the fries are to your desired darkness .
- Pull them out of the frying oil and let them drain from a moment.
- Then set the fries onto the platter that is covered in paper towel. Let cool for a minuet or so.
- Then blot the top of fries with sheet of paper towel.
- Season with sea salt.
- With each batch test how golden or dark you prefer the chips.
- Dress with melt vinigar, seasoning salt, pepper, even soya sauce!
Some readers may be thinking how insane it is to be frying anything today, with health and diets being a hot topic, for let’s say the last 60 years. But I ask you? How much time does it take to peel, slice and cut those potatoes. Rather then throwing those so called bulk fries I to the oven. Its worth the time, taste and calories.
To fry or not to fry? It’s no question.