Irresistibly delicious homemade French fries

Who can resist those hot, crisp-on-the-outside, creamy-on-the-inside potato delights! The good news is that you can easily make them in your kitchen – to share with others or keep all to yourself. [Image credit: iStock.com/bhofack2]

Because you control the frying and can do it right, very little fat will remain on the fries — making them much healthier than the fast-food variety. Vegetable oil or vegetable shortening will both work for deep-fat frying.

Makes: 4 servings

• 2 L (8 c.) vegetable oil or shortening
• 500 g (1 lb.) Idaho potatoes, peeled
• Salt to taste

1. Pour the oil (or melt the shortening) in a deep-fat fryer or large, heavy pot to a depth of eight centimetres (three inches). Insert a deep-fat thermometer and heat the oil to 190°C (375°F).
2. Meanwhile, cut the potatoes into narrow fries five cm (two inches) long. As you work, drop the strips into a bowl of ice water. When ready to fry, lift the strips from the water and pat them completely dry on paper towels.
3. Place the potato strips in the fryer in small batches to avoid lowering the temperature of the oil. Fry until brown and crisp, about five minutes per batch.
4. Using a slotted spoon or fryer basket, transfer the fries to paper towels to drain. Keep warm on a hot tray or in a 93°C (200°F) oven. Allow the oil in the fryer to reheat to the correct temperature before frying the next batch.
5. Sprinkle the fries with salt and serve hot.

A healthier alternative to the perennial favourite, these fries are loaded with flavour but are low in fat and contain no cholesterol.

Makes: 4 servings

Ingredients

• 30 ml (2 tbsp.) cornstarch
• 1 L (4 c.) water
• 30 ml (2 tbsp.) reduced-sodium soy sauce
• 4 medium potatoes, peeled and cut into strips
• 20 ml (4 tsp.) olive oil
• 1 ml (1/4 tsp.) salt

Cooking instructions

1. In a large bowl, combine the cornstarch, water and soy sauce. Whisk until well blended and smooth. Add the potatoes to the bowl; cover and refrigerate for one hour.
2. Preheat the oven to 190°C (375°F). Drain the potatoes and place on paper towels to drain; pat dry.
3. Next, toss the potatoes in a large bowl with the olive oil and sprinkle with the salt.
4. Coat a baking sheet with nonstick cooking spray. Arrange the potato strips in a single layer on the baking sheet.
5. Bake for 15 minutes; turn the strips over and bake for 15 to 20 minutes longer or until the fries are tender and golden brown.