My wife loves French fries (OK we all do) but we rarely eat them. When we do, they’re usually homemade. Ever had soggy fries from a burger joint that makes their own? Yeah, they can be pretty worthless if done improperly. Making fries at home isn’t hard but it can be a bit time consuming and you will need special equipment, a thermometer and a mandoline. I made these for my wife’s Mother’s Day dinner. She wanted Burgers on the grill and hand cut fries along with a bottle of Red Zinfandel. If you haven’t made hand cut fries before, you really should give it a try. Ready? Let’s get to work:
4 Responses
Yummy and a side of jalapenos! Extra yummy! You are a sweet husband.
yes I think so too 😉
I dig it:) This is how I do mine, too. Like you guys, though, I rarely make them. It’s a very splattery process! But worth it on occasion. Nice job gilding the lily w/the truffle oil:)
I make a lovely cranberry ketchup that you can hardly tell apart from tomato ketchup. Even the 8-year-old neighbor kid likes it.