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barbecue meal

Barbecued pork belly with fries and slaw

Welcome to my home, where whatever happens to show up in the mail from Amazon inspires dinner. Yesterday the Kitchen Elite V Blade Mandoline Slicer showed up and my first thought was, “finally, an easy way of cutting potatoes!” so I decided to make fries for dinner. I found some pork belly in the freezer and considering how incredibly warm and beautiful it’s been, barbecue was the only option;  since I’ve been eating kale and arugula all week, coleslaw was a well-deserved indulgence.

Golden, hot, delicious.

Golden, hot, delicious.

You deserve to know how the perfect fries are made; so here is a basic formula for thinner cut fries, you can adjust cooking time based on thickness and please season to your desired taste.

Unpeeled potatoes make the best fries, in my opinion.

Unpeeled potatoes make the best fries, in my opinion.

  1. Slice your desired amount of russet potatoes about 7mm, a little more than 1/4 inch, thick (peeling is a matter of aesthetics but please wash thoroughly)
  2. Rinse potatoes under running water to get rid of excess starch
  3. Drain potatoes and splash with 1tsp of apple cider vinegar per pound of potatoes; do not rinse
  4. Place potatoes in a large container, add enough water to completely cover the potatoes
  5. Refrigerate for at least 2 hours
  6. Heat a generous amount of peanut oil in a heavy-bottomed pan to 320-350°F
  7. Drain and pat dry potatoes
  8. Fry potatoes in small batches for 4 minutes, immediately transferring to a towel-lined baking sheet. Keep oil for final frying
  9. Refrigerate potatoes, uncovered, for at least an hour for same-day use or freeze for use within two weeks. Thaw before final frying
  10. Reheat oil to 400°F
  11. Fry potatoes in small batches for 3 minutes or until desired crispiness is achieved (stacked against each other, nobody wins)
  12. Transfer to towel-lined baking sheet and season as desired



Fries being… fried.