Freedom Fries...

Jan 08 2012 Published by under Food

Home made of course, baked in the oven, not fried.  Enjoyed with a Dr. Pepper BBQ dipping sauce.  The trick is to get rid of that horrible starchy taste, soak the potatoes in water after slicing to pull out the excess start.  Run them through some olive oil that has paprika mixed in before tossing them on a baking sheet.  Salt, pepper.  350 degrees for 30 minutes or so.  Make sure to flip them around.

3 responses so far

  • JaySeeDub says:

    Have you ever tried them in duck fat? The trick is to fry them first at a lower temp (325F) in regular canola or vegetable oil. And then fry at a higher temp (375F) in the duck fat.

    I now have to hunt down Dr. Pepper BBQ sauce recipes to try and play with though...

    • Never tried, this is a recipe from my culinary man crush Chuck Hughes. The Dr. Pepper BBQ sauce was store bought, didn't make it so I cheated on the sauce. But it was pretty good though.

  • Kurt Gielen says:

    I have to agree with JaySeeDub on the double frying. That's how everybody does it in Belgium and since we now have proof of being the first making freedom fries (although we still call them french fries, which is obviously totally incorrect now that we have the data).

    However as health concerns are not so much of an issue in Belgium, we fry them in fat twice. forget about the healthy oil alternatives!

    And as you know from Pulp Fiction, we still prefer to put mayonaise on our fries! 🙂

    Kurt

Leave a Reply