Congratulations to everyone who won in Tuesday’s election. This year’s election season seemed to last longer than others, and I’m glad it has come to a close. It has been a blitz of ads wherever you look.
Another milestone happened yesterday — arguably more important. I’m talking about the start of the Division I men’s college basketball season.
When you are a Buffalo Bills fan, you tend to look forward to basketball and it happens to start right when you realize there is no hope for the Bills. With Josh Allen sidelined, there has been little reason to watch or get excited for games this year. Luckily I have been a fan of a good college basketball team since I was knee high to a grasshopper, so it takes the sting off a bit.
But, the real star of Tuesday was the election. Like I said before, I don’t think anyone came away not knowing who was running locally. If you were like me, you stayed glued to your TV watching the results roll in.
And, every good marathon needs a good snack. While it may be a day late, we will celebrate the process itself.
While freedom fries are nothing amazing, it’s the idea behind them this time of year that makes them taste better.
First coined by U.S. Congressman Walter Jones of North Carolina in response to France not joining the Iraq war, the term has stuck with me. You don’t see other American favorites claiming such a bold title as freedom fries.
Freedom dogs? Freedom burger? Freedom corn on the cob? Nope.
Maybe someone should start a restaurant called Freedom. Have it be run by veterans and name everything “freedom.” Could be a hit!
Like almost everything in life, the key to good homemade freedom fries is patience. Placing the fries slices in water will help make them crispy as it takes out the starch. No one like crunchy, soggy fries.
I hope you enjoy some homemade freedom fries; celebrate the democratic process and enjoy living in the greatest country on earth.
3 large Russet or Idaho potatoes, peeled
1 quart vegetable oil
salt, pepper and ketchup
1. Wash potatoes and peel as much or as little as you’d like. With the potato facing you lengthwise, slice off about 1/4-inch of the bottom of the potato, creating a stable surface to continue to slice to potato. Slice the potato lengthwise into 1/4-inch planks. Stack two or three planks on top of one another and slice planks into 1/4-inch batons or strips of potato. These are our fries.
2. Continue until all of the potatoes are sliced into fries. Place fries in a large bowl of cool water. This will help wash some of the starches off the surface of the potatoes, so they don’t stick together during frying and makes them nice and crispy.
3. Pour 1 quart of oil into a large, heavy bottom saucepan. In the right pan, the oil should be about 1 1/2-inches deep. Heat over medium heat until oil reaches 250 degrees or medium high. In the meantime, line two large baking sheets with several layers of paper towel.
4. When oil reaches 250 degrees, carefully drop small batches of potatoes into the hot oil. Gently stir the fries to ensure that they don’t stick to the bottom of the pan or stick to each other. Fry until cooked through, about 4 to 6 minutes.
5. Remove from the oil using a pair of tongs or metal slotted spoon, and allow to cool on the prepared paper towels. Continue until all of the fries are cooked.
6. Once fries have cooled to room temperature, heat the same oil to 350 degrees. Add once-cooked fries, again in small batches. Gently stir until golden brown, about 3 minutes. Remove fries from the oil and place on the remaining lined baking sheet.
7. Immediately sprinkle with coarse salt and black pepper. Serve immediately. ENJOY!