Ellington

I am not a big beer drinker, or really a drinker at all. However, I will occasionally crave an ice-cold bottled beer—sometimes a beer is just the right touch to a summer cookout, even for folks like me. When the craving hits, I’ve got the ultimate 20-minute recipe to whip up skin-on French-fried potatoes. French fries and beer, what more could you want in the summer?

French-Fried Potatoes

• 3 large russet potatoes
• 2 cups of canola oil
• 3-4 teaspoons of seasoned salt
• Optional: 2 teaspoons of plain, white sugar
• In a deep fryer on medium-high, heat oil for about five minutes. While the oil is heating, cut the potatoes in sections with the skin on (with large russet potatoes, its best to cut the potatoes across, then lengthwise and then cut finger-sized pieces). After all your potatoes are cut into pieces, place them in a large colander and rinse thoroughly. Let the remaining water drain from the potatoes, then place the potatoes in the hot oil, making sure to cover the potatoes completely so that they all cook properly and at the same time. Move the potatoes around in the oil to ensure all pieces cook evenly. After the potatoes are fried, use a large slotted spoon to remove them. Let most of the oil drain off, then move to a plate covered with several paper towels to finish drying. Sprinkle seasoned salt evenly over the hot potatoes. If you like sweet fries, top them with a couple pinches of plain white sugar.
• Serves: 4