Congrats goes out to Michelle T. as her comment was selected as the winner of Kate’s eBook “In the Kitchen, Real Food Basics”!!

For those of you still interested in checking it out, Kate has generously offered a coupon code to you all for 25% off her book. Just enter: KNOCKEDUP25 when completing your purchase.

(the code expires tonight, Nov. 22 at midnight!)(also, you can get sample recipes HERE)

If you happened to miss the giveaway last week and are just hearing about this book ($6.95 at full price, $5.21 with my blog discount!) Kate has offered some very simple steps on how to incorporate nourishing foods into your meals. We tried her french fries last week and they were rather delicious.

So french fries aren’t nourishing per se. But. These rival the store-bought ones we used to buy long ago and sometimes we do enjoy eating old favorite foods……just prepared with good ingredients.

I asked Kate if I could share the recipe with you all and I’m so glad she said yes.

Kate’s Self Proclaimed (and I agree) Amazing French Fries

Ingredients:

• 4 – 6 large potatoes
• Oil for frying (beef tallow or lard)
• Sea salt

First, wash your potatoes and bring them to your cutting board.  Start a large pot of water to boil on the stove.

Slice all your potatoes into fries.  You can choose how thick you want them, just make sure they’re roughly uniform.

When your water is boiling, put your fries into the water for about three minutes.  This blanches, or partially cooks them.  Do this about one or two potatoes at a time so you don’t overwhelm the pot.

Start a large pan heating with the oil in it(until it reaches about 375-400degrees).  ONLY fry in organic saturated fats.  DO NOT use vegetable oil or any other liquid oil.  Liquid oils will oxidize and create trans fats and are very unhealthy for frying in (and really, ever).  You can mix whatever saturated fats you want, though.  I have fried in both tallow and lard.  Tallow (beef, that is) has more of a flavor, while lard is more neutral.  I started frying in lard, truthfully, because I ran out of beef tallow and haven’t had time to render more.  But both produce equally crispy, yummy fries.  You want your fat hot when you add your fries, hot enough that they sizzle immediately.  If it’s not, they’ll just take longer to cook, but will turn out fine.

When the timer goes off, take the fries out and put them on a towel to drain.  Pat them dry carefully.  If they’re still wet when they go into the oil, they will cause the oil to pop and spatter you — not fun!

Now, add your fries to your oil.  If your oil isn’t hot enough, you can turn it up a little bit.  Aim for about medium-high heat.  Too high and they’ll burn quickly; not high enough and they’ll just take forever.  Which is okay if you want to be in the kitchen ALL DAY.

When your fries are between golden and dark brown (depending on how crispy you like them), remove them from the pan.

Place them on a plate (with a towel to catch the grease if you want).  Shake sea salt over them.  Give them just a minute to cool so you don’t burn yourself, then sample your fries!

Repeat the procedure for each batch that you have. Salt to taste and enjoy!

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