There are some of you who may think that this Cooking 101 lesson may as well be about boiling water, but believe it or not there are people who are just learning to cook, or haven’t even tried certain types of recipes. Some people don’t know how to fry, or boil, an egg. Some people don’t understand the mechanics of baking. And seriously, some people don’t know how to even boil water. But never fear, that is why there is always a foodie who can come to the rescue.
I haven’t come across to many people that don’t love French fries in some form or another, but often times they will just grab a frozen bag at the store rather than make their own. There are a couple of problems with this. First the ingredients in the prepackaged fries are horrible. You should only have two ingredients, potato and oil, not counting the seasoning. Second the price, you can get a five-pound bag of potatoes for the same price as a little bag of frozen fries. And third, the calories. If you are counting calories you can get so many more fries making them at home over buying them for your calorie budget.
The all-time easiest fry to make at home would be home fries. Super simple, so yummy, and you can really season them any way you want to. I usually make one potato per person, so I used three potatoes last night. (For some reason my youngest won’t eat fries unless they are curly.) These pair great with burgers, steaks, fish, or even breakfast foods. Once you make a batch you will be able to make them over and over again without any issue. After this short step by step list of instructions you can sit back, relax, and enjoy! HAPPY COOKING!
How do you make your fries at home?
What type of Cooking 101 posts would you like to see in the future?
- Preheat your oven to 450’f
- Scrub, and rinse, the number of potatoes you will be cooking. I like to use one medium russet per person.
- Cut each potato in half. Then cut each half into 4 wedges (Cut the half in half, then each ¼ in half). Each potato should yield 8 wedges.
- Rinse the wedges in cold water, and pat them dry.
- Place them in a bowl and using a spoon (or you can just use your hands like I do) coat the potato wedges with 1 – 2 teaspoons of olive oil. (The amount depends on how many you have chosen to cook.)
- Place your coated wedges on a non-stick baking sheet.
- Use the seasonings of your choice. I like to use sea salt, pepper, and garlic.
- Cook for 30-40 minutes, turning them halfway through, until they are tender and can be easily pierced with a fork, or knife.
- Remove from the oven, and serve!