Wednesday, April 20, 2011

Purple French Fries

My mother-in-law gave me a deep fryer for Christmas.  It wasn't something I thought I would really use, since I only deep fry things upon occasion.  I did find one reason to keep it around (okay, really two, since it is actually easier to make my egg rolls in it too, but I digress...)--purple French fries!  My mom grew a bunch of blue potatoes last year and they make great fries, although they are more purple than blue.  The kids go nuts when they see I'm going to make them.  I don't let them have artificial colors, so anytime I give them a strange colored treat, it is a truly special thing for them.  I always include at least one or two white potatoes with the purple ones for fries, since the kids seem to think that is funny and it makes it even more exciting for them.
A kid's dream meal: shredded BBQ chicken sandwich, purple French fries, sliced apples, and raw carrots

By making French fries from scratch, it gives me a lot more control over the quality than restaurant or store bought fries, with their mysterious additives and questionable sodium content.  With these fries, there is only three ingredients:  homegrown potatoes, vegetable oil for frying, and sea salt (because I only use sea salt.  Staying healthy saves money in the long run!).  For years, I struggled to get that perfectly crisp on the outside and soft on the inside fry.  Now that I have discovered the secret (it was hidden inside the deep fryer's instruction manual!), I will share it with you, so that you may know the joy of purple French fries...or at least super cheap yet exceptionally high quality homemade French fries!

 Purple French Fries

4-5 purple potatoes
1-2 white potatoes
vegetable oil for frying (enough to submerge fries)
sea salt, to taste

Peel and cut potatoes to desired shape (sticks or circles) and thickness, about 1/4 to 1/2 inch thick.  Soak in hot tap water for at least 15 minutes.  While the potatoes are soaking, heat oil to 340 degrees.  Thoroughly dry the potatoes and fill frying basket no more than half full.  Slowly lower the fry basket into the oil.  If it starts to bubble too much, bring the basket back up until the oil calms down then try lowering it again.  Repeat as needed until the fry basket is completely lowered into the oil.  If you are using a deep fryer, lower the cover and fry the potatoes for 6 to 7 minutes.  Let the fries drain and cool for 10 minutes to up to 2 hours.  Heat the oil to 375 degrees and fry for an additional 10 to 12 minutes right before serving.  Salt to taste.

1 comment:

  1. Love the blue potatoes! I baked my frieds, you can either slice them as normal and then toss them around in a bowl with a touch of olive oil and seasoning or you can use a healthy spray (we use Frylight in the UK) which only has 1 calorie per spray and then bake for 25 mins. Healthy and yum and in the case of the spray - virtually fat free!