8 cups cold water
1 teaspoon sea salt
2 pounds potatoes of choice, such as Russet
6 cups lard*, or pure olive oil, or coconut oil, or palm shortening
Sea salt to taste
Fresh ground black pepper to taste
Garlic powder to taste
- Fill a large bowl with cold water; stir in 1 teaspoon sea salt; set aside; line a rimmed baking sheet with a kitchen towel; line another rimmed baking sheet with paper towels; set aside.
- Wash potatoes; cut to a uniform size, keeping in mind thinner cooks faster; place potatoes, as they are cut, into the bowl filled with cold water; set aside to soak at least 10 minutes.
- Meanwhile, add lard to a cast iron Dutch oven, or deep fryer, or heavy-bottomed saucepan; place over medium-high heat, bring to 375°F (check fat temperature with candy thermometer).
- Once lard has reached the correct temperature, remove a large handful of potatoes from the water to the towel-lined baking sheet; thoroughly dry potatoes.
- Gently drop potatoes into hot lard (do not crowd); stir with metal slotted spoon; fry until browned and crisp, about 7 minutes; stir as needed to ensure even cooking.
- Using slotted spoon, remove fries to paper towel-lined baking sheet; sprinkle with sea salt, black pepper, and/or garlic powder, to taste; set aside to cool slightly.
- Allow lard temperature to reach 375°F between each batch.
Serve with ketchup (page 162), mustard (page 164), and mayonnaise (page 163).
Prep Time: 20 min
Cooking Time: 7 min
Other Vegetables to Use
- Potato of choice (try Yukon Gold – very sweet and yummy!)
- Sweet potato
- Yucca (slice fairly thin)
Replace in equal quantity to potatoes.
* To store used deep-frying lard or oil: while lard is still hot, stir gently with a metal spoon then skim off food particles; remove pot from heat and place in a safe place to cool completely; once cooled, scoop lard (or pour) into storage container; refrigerate until next use – use this lard to deep fry only; lard can be a few times; do not reuse lard that has been used to cook seafood or fish of any kind as certain dangerous bacteria are present in these meats that will proliferate as the lard is stored.