I feel like french fries. It’s just me here, so a smallish batch.

*Yukon golds (about a half pound)
*1 quart peanut oil (veg oil is ok too)
Trim long edges of potato to square it off.
Slice into planks, about 1/4 inch thick.
Cut planks into fries.
Into a cold saucepan (or bigger pot for a bigger batch).
Pour in the oil.
Onto a burner. Turn to high.
Takes about five minutes to start bubbling. Don’t touch them. No stirring.
Another fifteen minutes. Still no stirring.
Twenty minutes in. Okay you can stir now but very gently. Don’t splash, that oil is hot.
Here’s a good place to remind you that if you have a grease fire in the pot, turn off the heat and cover the pot to smother it. Never use water on a grease fire.
The fries still need about seven more minutes to get nice and brown.
Time to switch off the heat and move the fries onto paper towels to drain off the oil.
Can’t wait any longer. Crisp outside, creamy inside. Fries!
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