If you are looking for something healthier, try our popular green smoothie here.
3 medium russet potatoes (Idaho potatoes of course)
Vegetable oil (or oil of choosing) for frying
Optional-Weber Seasoning (pictured is the Beer Can Seasoning)
Instructions: If you like potato skin on your fries, wash potatoes. If you do not, peel them. Cut into thin strips. Put in a pot of boiling water. Let boil for 3-4 minutes. The potatoes will be see thru and flexible, not soft yet. Take them out with tongs or a spoon with slats so the water drains off.Place is hot oil and fry until potatoes are lightly browned. Place them on a wire rack to dry or a paper towel covered plate. Salt and enjoy!!
**As oil temperatures and oils vary, use your own discretion on frying times.
Fry Sauce– Mix equal parts mayo and ketchup until smooth. Add a dash of vinegar and stir until smooth. I usually use 1/2 c mayo, 1/2 ketchup, and a teaspoon of vinegar. Adjust accordingly.
*Optional- Add 1 tsp. of Frank’s Hot Sauce, 1 Tsp. Worcestershire Sauce, 1/2 Tsp. garlic powder, and a dash of black pepper.