Who doesn't love a good French fry?! Let's talk Fried. Fried foods are cooked submerged in hot fat. Typically a batter or breading is used to prevent burning and retain moisture. Temperature control is very important in frying. Too high of a heat will burn the outside of food without cooking the interior. Too cool temperatures will result in a soggy greasy finished product. Pan frying is a variation of frying in which the food is only partially submerged in hot fat, and then turned to finish. It is important to drain fried foods to remove excess oil.
4 Yukon Potatoes, sliced evenly
1 tsp salt 1 tsp pepper
Vegetable oil for frying enough to heavily coat the potatoes, (about 1/3 cup)
2 sprigs of parsley, chopped
Rinse and slice the potatoes evenly.
Heat the oil in a sauté or cast iron pan over medium-high heat. When the oil has reached 350°F, sprinkle some salt and place the potatoes in the pan, being careful not to crowd the pan.
Cook until the sides are golden brown, only a few minutes, and gently turn using a metal spatula/turner. Cook until golden and crisp.
Remove the fried potatoes and drain on paper towel lined dish. Season with salt & pepper. Garnish with chopped parsley. Serve hot.