Summertime is quickly approaching with it’s scorching days and humid nights. Along with that heat comes the desire to keep the house cool at all costs, bringing about the height of grilling season. Burgers, hot dogs, ribs, jerk chicken… none of those dishes would be complete without a side of french fries! We’ve tried several methods of making the perfect french fry, but we always fall back on baking them. Why? Well first because it’s so darn easy. When you fry them, you have to babysit them, make them in batches, and watch the oil temp like a hawk. When you bake them, all you have to do is flip them a few times while cooking, and that’s that.
With the cooking method easily in hand, the next question is how to season them. Well, the simplest route is to pick a fantastic salt and give it a few shakes. Our fine Pink Himalayan Salt is definitely the one to pick there, as the fine salt more evenly seasons them (don’t go too coarse here). We also like our Adobo Seasoning with it’s wonderful balance of salt, garlic, herbs, pepper, and a hint of turmeric. Meat & Potatoes is another one that works well for fries.
Lately, we’ve been making fries using our AIP-friendly Garlic & Herb Seasoning, and they have been so tasty! This blend contains Garlic, Pink Himalayan Salt, Onion, Oregano, Thyme, and Sage… such a great combination to give your fries a pop of flavor beyond just salt. We also have two other AIP-friendly spice blends: our Super Gyro, and Breakfast Blend.
I have a few tips (suggestions, really) for perfect fries. First: take a lot of care to plan your cuts and slices, so that you end up with fries that are as even as possible. Don’t fret too much over the edges, because you’ll never avoid a few weird fries. Second: make sure you completely cover the fries with your choice of cooking fat. You can use lard, avocado oil, olive oil, ghee… take your pick! In my opinion, pasture-raised lard is the best choice, but it’s not the most readily available one of the bunch. Lastly: evenly coat your fries with the seasoning. I like to sprinkle it on, then toss everything together until it looks right.
Oh there IS one more thing. I try to flip the fries 3 times while cooking, after 10 minutes, and then at 10 minute intervals. This ensures even cooking. We use USA Pan sheet pans for baking things, because they have a non-toxic non stick surface. The surface doesn’t stay non stick forever, but with some care you’ll get some mileage out of them. If the fries are properly oiled, they shouldn’t stick.
Happy fry cooking! If you have a cook out, be sure to send us an invite (or at least tag us in the photos!)