Home Fries

So these may not be the best for you, but they are delicious. You can cut your potatoes into cubes or whatever works for you. My kids beg me to cut them into fry shapes, so I do my best. We like ours with just salt and pepper, but you can get as adventurous as you want with sauces and seasonings.

All you need:

Potatoes (we used 12 for a family of 6)
Pure Canola Oil (fill your pan so that there is a 1/2 of an inch of oil in the pan
Salt and Pepper to taste

Cut your potatoes into cubes or fry shapes. Too big and they take too long to cook, too small and they get very dry. Whether they are cubes or sticked I shoot for about 1/2 an inch wide.

Start by heating your oil up. I fry my potatoes on just above medium heat. It is important to get the oil sufficiently hot otherwise you will end up with really greasy potatoes. If it isn't hot enough the potatoes will absorb the oil all the way through and you will end up with a greasy mushy mess! When the oil is sufficiently hot it crisps the exterior and keeps the fries from absorbing to much of the grease. It should bubble and pop when you put the potatoes in the oil. If not, you haven't got your oil hot enough.

Once your oil has heated up, give it about 5 min, place your potatoes in the oil. You don't want any over crowding, so put a modest amount in. Overcrowding also ends up in mushy potatoes that don't have a crispy exterior. Turn them every minute or so until they are a golden delicious brown. You will find that your first batch takes a bit longer than the subsequent batches.

When your home fries have reached a golden brown complexion use a slotted tool to remove them onto a plate with a couple of napkins to absorb the excess grease.

Salt and pepper to taste. Serve immidiatley with your favorite sauces.