0:07
the one food that could get me up out of
0:12
my deathbed it's a potato I adore them I
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love them in soups casseroles fried
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mashed smashed any way I can get a
0:24
potato I'll take it now all I've done
0:27
here is taken red potatoes and I buy
0:30
them as large as I can I never peel them
0:33
because this gives interest color but
0:38
more importantly that's where the
0:40
nutrients are so I never get rid of my
0:42
skin plus it gives me a reason it sounds
0:46
gonna be a little lazy you know what I
0:48
mean so all I've done is par ball these
0:52
I've cooked them about halfway through
0:55
now I'm dropping these in deep grease
0:59
and it's at 350 and I'm not gonna crowd
1:04
my pot I'm gonna do about half of the
1:06
potatoes that I've cut up and I'm gonna
1:09
cook these just for five minutes when
1:13
you put those cold potatoes in there or
1:15
any kind of food it's gonna drop your
1:17
temperature so you may want to bring
1:19
your heat back up about the only way you
1:22
can mess this up is by overcooking your
1:24
potatoes when you pile them you don't
1:26
want them soft because you'll just have
1:28
nothing but little OBT mushy pieces of
1:31
french frying you don't want that and I
1:33
think it's been five minutes so I'm
1:35
gonna take these up they're gonna be
1:37
white they'll have a little brown on
1:39
them but not much while our potatoes are
1:42
doing their magic now I want to show you
1:44
what a friend of mine does with his dill
1:48
it makes them just a little bit more
1:50
special and it's just a quick and easy
1:53
way to take an ordinary jarred dill
1:56
pickle from the grocery store and just
1:58
spice it up just a little bit so simple
2:02
you're not going to believe it we're
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gonna start with sugar and vinegar and
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we're gonna just stir that up and then
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we're going to just pour ideal pickles
2:12
over into that sugar and vinegar and
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we're going to take us about two
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tablespoons of pickling spice
2:20
and you can just find this in the
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grocery store in your seasoning section
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now we have just put our pickling spices
2:28
in some cheesecloth and we're gonna just
2:32
drop this over into our Bowl and we're
2:36
gonna let this sit on the counter for
2:37
four hours until all the sugars
2:40
dissolved and then we're just gonna jar
2:43
him up and let him sit for about three
2:45
or four days and you're gonna have such
2:47
a nice treat that sugar and vinegar is
2:50
so good together well let's see if our
2:52
grease is about ready and the secret
2:54
that I have found to make the world's
2:58
best french fries is this bowl of onions
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and we're gonna start by just dropping
3:04
them in our grease we're gonna stand
3:08
back a little and my first batch of
3:11
french fries are nice and cool and I'm
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gonna drop them in right behind those
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onions and I wish you were here because
3:20
those onions are just doing a dance in
3:23
there that you wouldn't believe and the
3:26
onion along with the potato just it's
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just different look at that who doesn't
3:32
like an onion ring look at those
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wonderful golden brown onions mixed in
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with those potatoes they're so so good I
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do hope you'll try this one all right
3:45
before they get dry we're just gonna
3:47
toss them with salt the perfect french
3:50
fry and I eat mine with mayonnaise
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hey y'all it's Paula Dean now if you
4:12
enjoyed this blast from the past be sure
4:14
to like it and click the subscribe
4:17
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