Culinary Disasters

Since I was already going to make my house smell like a McDonalds from making beer battered fish I decided why not go all the way and throw some potato wedges together also.  Normally I will fry in the garage but well I was lazy today.  I would have had to drag the tripod outside (5 seconds of work), find a card table and set it up (probably another minute since it is in the corner of the garage), hook up the second propane tank to the turkey fryer base (30 seconds I always forget the threads are reverse), drag everything out to the garage (no more time than it takes to go from one side of the kitchen to the stove just a couple extra steps). 

The lesson of the day the laziness was not worth it.  I have had to open up windows (thankfully it is 40 outside), drag candles into the kitchen from all over the house (couple of minutes), attempt to light those candles (couple more minutes), febreeze the furniture (5 minutes), and curse as my house smells like well a McDonalds (probably days before it clears up).  Oh the best part I still had to drag the dutch oven into the garage so the oil can cool down.  *sigh*  Laziness does not pay kids just remember that.

For this recipe you are going to need:

• Couple pounds of Russet potatoes
• Kosher salt
• Peanut or canola oil about 1/2 gallon

Peel the potatoes and cut the potatoes into strips that are a couple inches long and about an inch thick. 

As you finish cutting a potato place it in cold water so it does not brown.

Once all your potatoes have been cut fill a stock pot or a dutch oven with the oil and place a thermometer in the oil (I use a candy thermometer that cost 3 bucks at Target).  Bring the oil up to 320 degrees.

Strain and pat dry the potato wedges.  Add a small batch of the wedges to the oil and let them cook in the oil till they are done (about 3-5 minutes).  They should be a pale almost slightly golden cool.  Remove from the pot, strain, and set aside.  Repeat till the wedges have been cooked.

Increase the oil temperature to 375 degrees.  Add a small batch of the wedges back into the oil and cook till golden brown all over (about 2-3 minutes).  Remove, strain, and salt them.

Tags: Side dish, All //