These french fries are absolutely delicious. My father, James Joseph Paul Daigle "invented" them and they are the best french fried potatoes you will ever eat!
Bon Appetit!
Ingredients
3 red potatoes, washed, peeled and cut length-wise
1 quart of vegetable or corn oil
black pepper and salt
Instructions
Fill a small cast iron or black iron pot 1/2 full with cooking oil.
Pack the cut potatoes tightly in the cold oil
making sure that the oil covers the potatoes.
Turn the heat on the high setting.
In a few minutes it will begin to bubble.
Lower the heat to the medium setting.
Move the potatoes gently around with a slotted spoon
so they will not bubble over.
When they are golden brown, remove and drain on paper.
Sprinkle immediately with black pepper and salt.
Note: These potatoes will be crispy on the outside and soft on the inside and is in the Roux, Simple Cajun Recipes Cookbook on page 12.
Bon Appetit!
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