Homemade French fries with coarse sea salt

My entire family loves french fries, but I make them from fresh potatoes instead of buying frozen fries. Here is a simple French fries recipe to share with your family.


 Since I "eyeball" everything, and do not use measurements, here are the estimations.

Homemade French fries ingredients 

Homemade French fries with coarse sea salt

• Potatoes- two fist size potatoes per person
• Oil 
• Coarse sea salt
• Other seasonings optional

Kitchen tools needed

• High lipped pan, fry daddy or large pot
• Large serving dish
• Slotted spoon or long handled strainer
• Paper towels, napkins or white computer paper (if you're in a quick pinch)
• Sharp Knife

Homemade french fries preparation

Cut all the potatoes lengthwise into strips. If you plan to do a lot of potatoes place them into cool water to keep them from browning. I prefer a high-lipped pan for my potatoes. Set the temperature on medium to medium-high. Each stove is different so this may need adjusting. Add 2 inches of oil into the pan, and it should only take a few minutes to heat.

Put a sliver into the oil to test the temperature. If it begins to bubble its time to fry. Layer the potatoes in the oil. The fry time will be 25 to 35 minutes depending on the amount of fries, thickness and stove.

While the fries are cooking layer your serving dish with the paper. When the fries are brown scoop them out half the fries, and add coarse sea salt immediately after they come out of the fryer. Keep a close eye on the french fries once they begin to brown so they don't burn.

Sautéed asparagus, onions and peppers

Sautéed asparagus, onions and peppers is a  favorite side dish, and it's great with starchy foods like rice, pasta and potatoes. It's simple, colorful and tasty and a good dish for any meal, or the holidays like Thanksgiving and Christmas, also.

Sautéed asparagus onions and peppers recipe

• 1 bunch asparagus, usually a pounds worth
• 1/2 onion, your color choice
• 1/2  red bell pepper 
• Salt 
• Pepper
• 1 to 2 cloves garlic 
• up to 1 T olive oil (you really don't need a lot)

Simple, colorful and tasty

Tough asparagus stalks 

When it comes to asparagus I prefer it pencil thin. I snap off the bottom of the stalks which are tough. I do not throw the tough stalks away. Instead, I save them in a Ziploc freezer bag in case I need them for something else later. 

How to sauté asparagus, onions and peppers

Slice the asparagus in half, but at an angle. It's much more attractive than a blunt/straight cut.

Rinse the asparagus well. Place it aside. While you slice the onion and red pepper preheat your pan on medium. Add olive oil to the pan. Once it's hot add the onion to the pan. Then add the peppers and asparagus. Add the garlic last. Garlic burns very easily and tastes bitter when it burns. 

It will only take a few minutes to cook. Once the asparagus is a bright green the veggies are done. 

Asparagus tip:

Snap off the tough ends and place the asparagus in a bowl of ice water if it looks a little wilted. It will bring them back to life.

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