French (Freedom) Fries dressed up with some Truffle SaltI wanted to make an ironical ( ; ) ) Franco-American recipe. And I have never made real French Fries, so there you go. I reviewed Julia Child's recipe - the perfect author for a French/American hybrid, but when I did the cooking, I didn't look at the recipe and just cooked. Fries are pretty easy, ya know? Not from Julia's recipe though is my frying liquid, which was really the best frying liquid I have ever used, and will continue to use it for any deep fry products - shortening. Less messy for some reason. I also combined it with Safflower oil, another great high heat frying liquid. So much less splattering than Canola!
Potatoes (I used 3 large russet and that made 4 reasonable servings of fries)
Frying liquid - recommend vegetable shortening and safflower oil. I used a small container of shortening and a small bottle of safflower oil. What you want is your fries to be covered in oil, this ain't pan frying but deep frying.
Salt and pepper to taste
Bottom line - these fries were way less of a hassle than I thought they would be. I will definitely make again, though only rarely since they take a hell of a lot of oil/shortening to make.