French Fries
Ronnie's Notes
Peel russet style (baking or Idaho) potatoes and cut them into strips, 3/8-inch thick for regular fries, 1/8-inch for matchstick. Place some of the potatoes in a wire basket. Heat enough vegetable oil or shortening in a deep fryer to come halfway up the sides of the pan. When the temperature reaches 350 degrees immerse the basket and cook the potatoes for a few minutes until they begin to brown. Drain the potatoes, set them aside and repeat with the remaining potatoes. To finish cooking: heat the oil to 375 degrees, put all the potatoes in the basket and cook them for several minutes until they are golden brown and crispy. For a real treat, sprinkle the hot potatoes with seasoned salt.
Region: Appendix
Instructions
Combine the flour, salt and sugar in a large bowl.
Cut the butter and shortening into chunks and add them to the flour mixture.
Using your fingers, a pastry blender, or two knives, work the fat into the flour mixture until the ingredients resemble crumbs.
Alternatively, you may use a food processor; if you use one, add the ingredients to the workbowl and mix with 24-36 quick, short pulses-enough for the mixture to resemble coarse meal.
Add the milk, using only enough to gather pastry into a soft ball of dough.
If you use a food processor, add 4 TB.
of milk and process the ingredients for several seconds until the mixture forms itself into a ball of dough.
Add the remaining milk, if necessary, to help shape the dough.
Cut the dough in half and flatten each half to make a disk shape.
Wrap the dough in plastic wrap and let it stand at least .