One of my favourite side dishes has to be French fries, but I like them only one way: a little crunchy on the ends, soft and chewy in the middle, and thickly cut. They're the kind that really stick to your ribs. It has been hard for me to find places that make them this way. I have been going to restaurant after restaurant looking for the perfect fry, and nobody seems to understand the way I like my fries! My friends are always make fun of me saying, “Amanda, they taste great, we can’t believe you don’t like them.” I am pretty sure they were pretty close to ignoring my calls around lunch and dinner-time.
I finally became fed up with trying fries from all over Toronto, and not finding a single one I loved. You know me, I have to love it! I knew the only way for me to sastify my perfect fry kick would be to make my own fries. Really, I just wanted my friends to go out to eat with me again.
Last Sunday night I got down to business and made myself some country fries, and man did they turn out perfect! They were golden brown with those crunchy ends, but still soft and chewy in the middle. They were very thick so I didn’t need a lot but the unique look and texture made them truly irresistible; especially when I paired them with a juicy burger. I even discovered a secret for keeping potato wedges warm when cooking in batches. I honestly couldn’t be happier or more satisfied, and neither could my friends.
Calories per serving: 179.6, Fat 9 grams, Sodium 541 mg, Carbs 26 grams, Fiber 3 grams, Sugar 3 grams, Protein, 4 grams
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
2 medium Russet or Yukon Gold potatoes, cut lengthwise into wedges
2 cups peanut oil
1. Add potato wedges to a large bowl. Fill bowl with cold water. Stir wedges gently with hand. Drain off water and fill the bowl again with fresh cold water. Set aside.
2. Add peanut oil to a cast-iron skillet or deep sauté pan. Heat over medium-high heat until 350F. Test this by using a thermometer or by adding a piece of garlic to the oil. If it starts to sizzle immediately, the oil is ready.
3. Drain and pat potato wedges dry. Add to the oil in batches to avoid over-crowding. Fry, flipping occasionally for even browning until potato wedges are cooked through and golden, about 8-10 minutes total. Transfer cooked wedges to paper towel to drain, sprinkle with salt while still warm. Repeat with remaining wedges.
4. Keep potato wedges warm in the oven. Preheat to 200F. Place a rack on a baking sheet and arrange cooked wedges in a single layer. The air circulating around the cooked wedges will keep them warm and crisp while remaining wedges fry.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt