French Fry Fun

Over the weekend, Karen and I attempted to make our very own homemade French Fries. This because Karen insists that I have not stopped talking about French Fries for the past two weeks, which I’m quite certain is not true. But even if it is true, it’s probably just a passing craving resulting from last week’s Ironman that will surely soon end.

So anyways, I obviously agreed to this plan, and decided that we should make both potato and sweet potato French Fries—because sweet potatoes are healthy, which I reasoned would balance things out a bit. Luckily, we own a fryer, a purchase from last year that was necessitated after I discovered a recipe for cookie dough egg rolls, a Bluephie’s original. Since then, we use the fryer every now and then for an assortment of recipes—fried chicken, French Fries, donuts, etc. All kinds of artery clogging treats, really. I think it was a solid investment. But I digress. Here is the recipe for our fabulous French Fries:

1. Slice a combination of potatoes and sweet potatoes into long, skinny strips.
2. Fill the fryer with vegetable oil and heat to 375 degrees.
3. Fill the fryer basket one quarter full with the strips of potatoes. Fry in batches for 5-7 minutes, until crispy and golden brown.
4. Transfer the fried potato strips onto a paper towel so that excess oil is soaked up.
5. Sprinkle generously (you can never use too much) with Beef-a-Roo Special Salt.

6. Enjoy! Preferably with a big, greasy cheeseburger.