I bought a bag of potatoes. The intention was to boil and mash them, and make shepherd’s pie. But then I had mashed potatoes at Thanksgiving.
So I did homemade french fries instead. And here’s how it went down.
Disclaimer: Deep-frying involves splattery oil at a high temperature. This is dangerous. If you hurt yourself, it’s not my fault.
Recon
The only “real” home deep fryer I’ve ever encountered was an intimidating affair comprised of thick stainless steel and heavy plastic.
The primary function of it simple: It completely contains the volatile grease as the food is lowered into it.
As chopped and washed potatoes descend into 150+ degree oil, all the surface water boils very very quickly. Beneath the surface, this causes the oil to go psycho and splatter all over the place. At 150 degrees, this isn’t simply messy, it’s hazardous.
It was this functionality that would need to be replicated. Read on…