Comment: Forever we thought French Fries originated in France until we started doing a bit of research and found out they got their start in Belgium in the 1600’s making their way to America when President Thomas Jefferson’s chef, being French, included fries on a menu in 1801. According to a notation in a manuscript by Jefferson about the fries: “Pommes de terre frites a cru, en petites tranches” which, when translated, means: “Potatoes deep-fried while raw, in small cuttings.” Anyway, here’s how we fry our gluten-free French Fries.
1 potato per person
1 large white potato
½ cup vegetable oil
- Peel 1 large potato, slice lengthwise about ¼ inch thick and then slice again lengthwise about ½ inch thick
- Into an 8” fry pan add oil and heat over medium-high until the oil is hot but not smoking hot.
- Once the oil is hot enough – and you can tell by dropping a sliver of raw potato into the oil and it should ‘sizzle’ – carefully slide in the slices of potato.
- Once fried on one side gently turn them over to the other and when that side has cooked to brown, they’re done.
- Use a large fork to remove them from the hot fat and place on a brown paper bag for excess oil absorption, salt and they’re ready to eat. They should be eaten shortly after frying or they have a tendency to soften – still good and tasty, but not crunchy.