I Want Crispy French Fries

[VydorScope]

Got to buy those fries and try to deep fry them, but I have been symptom free after eating McD's fries - I read they say there are no detectable traces of gluten - they cause issues for some?

First off thier offical gluten statment says there is gluten in thier flavoring, it jsut gets wishy washy on wether or not it made ti from the falvoring to the fries. (you can findthe statement on their website, just make sure your reading the one lable GLUTEN not the one labled WHEAT... inthis case they are different)

Either way the CC risk there is so high, its practicly a garrentee. I will not trust those fries for my son to eat, ever. Its up to you fi you want to take the risk, but I adivse strongly against it at all times.

[CarlaB]

Am I confused? I thought In & Out burgers were gluten-free

I didn't know about the gluten problem, I ordered the whole burger!! They made me really sick! Never in a million years would I have guessed it was the bun!

[swittenauer]

I agree. We don't take chances. If there is any chance my husband may get glutened then we pass on whatever that food or place may be.

[CarlaB]

Personaly I cut up WITH SKIN ON 3-4 potatoes and deep free them in oil at 400 degrees for about 15 mins.

Then season to taste if you want, good to do this when you first pull them out of the fryer and they are still wet with oil.

I refuse to skin a potato! Any time I have I've sat there wondering why I'm peeling off what might be the healthiest part! So, we always have "dirty" mashed potatoes. I don't make fries at home. Too much trouble. Maybe someday ...

[swittenauer]

That sounds good. I've never thought of that before for some reason. My husband refuses to eat the skin but maybe he'll change his mind if I do that. Do you have a specific recipe you use?

[VydorScope]

We do the same with our smashed potateos... just do everything the same as you would but skip peeling the potatoes.

[CarlaB]

That sounds good. I've never thought of that before for some reason. My husband refuses to eat the skin but maybe he'll change his mind if I do that. Do you have a specific recipe you use?

I generally don't use recipes. I grew up around cooks who measured in terms of "some" "a little" etc. So I do it to taste. Based on that: Boil the potatoes until soft. I pour the water off, then put the taters back in the pot. I mash by hand because they look better if you don't do that great of a job mashing. I used to add butter and milk, now I can't have casein. When I ordered them at Maggianos they used olive oil and basil and they were great! I would guess that they would have had to add some water or broth to make it so they could be mashed. Sometimes I add lots of garlic, which is how my oldest likes them best.

Sorry it's not too specific! That's part of what's good about them. If you try to make them look like perfect, creamy mashed potatoes, they won't look at good. I even serve them at Thanksgiving.

[penguin]

We don't skin either. We use red-skinned potatoes, and follow the same procedure as carla. I smash a clove of garlic or two and put that in while mashing, along with butter, milk, sometimes cheese or sour cream, whatever I feel like at the time. Just mash and add stuff until it tastes right.

[gfp]

We don't skin either. We use red-skinned potatoes, and follow the same procedure as carla. I smash a clove of garlic or two and put that in while mashing, along with butter, milk, sometimes cheese or sour cream, whatever I feel like at the time. Just mash and add stuff until it tastes right.

For a really good mash try adding some dried cepes/porcini to the cream and a bit of butter then heat in micro till its all melted (put a plate over the top ) don't boil you just want it pretty hot to soak out the flavor....and add this into the mash the longer you leave warm the better as the flavor comes out and the dried mushrooms get tender, I usually cut them with scissors you can add some fried in butter button mushrooms as well ... just make sure the cepes are rehydrated first... and 'rince' the cup using a little extra cream...

goes really well with unskinned mashed pots... especially russets (red)

mmmmmmmmmmmmmmmmmm

[eKatherine]

We don't skin either. We use red-skinned potatoes, and follow the same procedure as carla. I smash a clove of garlic or two and put that in while mashing, along with butter, milk, sometimes cheese or sour cream, whatever I feel like at the time. Just mash and add stuff until it tastes right.

I boil garlic cloves with the potatoes, then mash them in together.