Freedom Fries

You can par-fry these and bag into individual portions to keep in the freezer. Then you can cook up one of those portions in just 5 minutes when you feel like some. For that reason, make a bunch some Saturday and keep them around. A hollandaise or any homemade aioli is lovely to dip them in, but for a fast and classic twist I mix Sriracha into some organic ketchup to taste.

Ingredients, Fries

  • 2 pounds russet potatoes (about 4 large), peeled (optional), and cut into 1/4 inch by 1/4 inch fries
  • 2 tablespoons distilled white vinegar
  • Kosher salt
  • 2 quarts peanut oil (my large “fry daddy” takes a gallon or 4 quarts)


  • Mandolin
  • Deep Fryer
  • Cutting Board, Knife

Directions, First Fry

  1. Heat oil to 400 degrees
  2. Clean and cut potatoes
  3. Boil 2 quarts water, 2 tablespoons of salt, 2 tablespoons distilled white vinegar
  4. Add potatoes and boil for 10 minutes
  5. Remove fries to paper-lined cookie sheet and dry for 5 minutes
  6. Pat dry and fry for 50 seconds
  7. Let dry for 30 minutes (can be frozen overnight or up to two months, or used immediately)

Directions, Second Fry

  1. Fry fries 3.5 minutes or until golden brown, place on cooling rack, dress with salt (or some minced fresh parsley or other herbs such as sage).

*Serves 4

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.