The Picky Gourmet Guide To French Fries

Two posts in under a week, what’s gotten into me? Must be those brand new kitchen vibes, getting me all inspired.

I wanted to have a talk about my all-time favorite food: french fries. One of my first posts in ye olden times featured some fun fries, but guess what? After two years of doing this blog, I’ve learned a thing or two.

Let’s touch on that a little, before I get into how to make amazing homemade fries. I think one of the most important parts of cooking is to never, ever think you have things perfect. Growing up picky, I liked my food unchanged. Certain brands, certain cooking methods, certain flavors. The handful of foods I ate were always made the exact. same. way. 

Now, I love trying new tricks and tips. I have never taken a cooking class or anything, but I am a food TV junkie. I’m pretty sure 99% of my knowledge has come from watching shows like MasterChef, Top Chef, Chopped and The Kitchen. It sounds a little dumb, but there’s a lot of good information out there on the airwaves.

Another new love of mine is cookbooks. I have always loved reading. As a kid, I would stay up until all hours of the night with my books, under my comforter with a flashlight. I was reading Michael Crichton and Stephen King novels by the time I was 12. (Nerd alert!) I always knew I’d grow up to have a great collection of books, but I never dreamed that a chunk of them would be about cooking. I don’t have very many yet, since we’ve been saving up for buying a house. I’d say most of these were birthday, holiday and wedding gifts (thanks, friends!) and I’m looking forward to expanding my library.


Cute side note, I noticed when I was unpacking and organizing that my cook books make a rainbow!

So back to french fries. As a kid, I made them one way: straight out of the Ore-Ida bag on a baking sheet. Thankfully, as an adult, I have eliminated most frozen, pre-packaged meals from my diet. Certain frozen veggies like corn and edamame I don’t see the harm in. I will also admit, every now and then, your girl needs a personal DiGiorno pizza with a little hot sauce on top, but fries in this household are always made from scratch.


Keep reading to find out the difference between these two kinds of fries

Here are my four best french fry making tips:

    • Cut them uniformly. If the fries are all different sizes, they will not only look odd, but they will not cook evenly. It can be tedious if you don’t have one of those fancy fry cutters like they do in restaurants. I don’t have one, but I’m a weirdo who really likes taking my time with cutting and prepping food. I generally cut them into a classic shape, about 1/2 inch thick, or into wedges, which tends to take me a little longer to make sure I get the slices right. Oh and one more thing… don’t peel them! Leave this skin on, people! It saves so much time and looks more rustic.
    • Soak ’em. Like a good chicken wing, your fries will come out way crispier. I put them in big bowl, cover with cold water and refrigerate for at least 20-30 minutes. This draws out some of the starch in the potato. Drain them, rinse them with more cold water, then let them dry off between paper towels. Yes, this also takes some time, but if you want fast, soggy fries, you know where the drive-through is.

  • Fry them twice. OK, this is assuming that you are going to go all out with a fryer or a pot of oil. You want to fry them in 375 degree vegetable or canola oil for about 5 minutes, then remove them and shake off the excess in the basket or in a metal colander. Let them cool for about 2 minutes, make sure the oil comes back up to temperature, then re-fry for 2-5 minutes, until you have reached your desired crispiness. If you are baking them, make sure you don’t overlap the fries so they get heat all around. If you have a wire rack, use it, because it will keep the underside from getting soggy. Start at 375 degrees for 25 minutes, then raise the temperature to 425. Keep an eye on them at this point, because every oven and preference is different, but usually it will take another 10-20 minutes. It might take a couple tries to get the perfect timing for you, but it’s worth it.
  • Season aggressively. If you go the frying route, you want to hit them with seasoning quickly after they come out of the oil. Shake off the excess and immediately toss the fries in salt, pepper, or whatever else you love. If you season before frying, it’s going to burn up in the oil and not stick. On the opposite end, if you are baking them, you want to toss the fries lightly in vegetable or canola oil and then the seasonings before they go in the oven. If you wait until they come out of the oven, it won’t stick to the fries and it will be hard to evenly distribute the flavor.

I actually anticipated writing this post a few weeks ago when I had my fryer set up for in the backyard for my wing recipe. As long as you strain out food particles and keep it tightly sealed between uses, oil in the fryer can last quite a few days. Basically, this means if you take the time to set it up, use it as much as possible! I gladly took the opportunity to make some fries that week.

If you want to jazz yours up with more than salt and pepper, I have two current favorite spice blends that I like to use.

The first is my go-to, a standard Cajun blend that I use on everything from chicken to seafood to veggies. It’s simply salt, pepper, onion powder, garlic powder, paprika and a dash of cayenne. Sorry, I never measure this out, I just kind of eyeball it. You can always buy a pre-made Cajun blend at the store.

My second fave right now is what I call “pizza fries”. It’s about equal parts garlic powder, oregano, basil and grated parmesan, with a little salt and pepper. Dip these in ketchup and it tastes just like a good, garlicky, cheesy pizza crust. I used this on my wedges.


Pizza… fries… my two favorite things.

Is it easier to make frozen fries or pick them up from a restaurant? Yes, but making them at home saves a lot of money and is pretty fun (in my opinion). Like I said before, it might take a couple tries to get them just right, but it’s OK to experiment.

I think a lot of beginner home cooks get discouraged or are nervous to change things up. Yes, cookbooks and recipes from Food Network are a great place to start, but what makes cooking special is putting your own spin on things and making food the way you want. My motto for this blog and my kitchen has always been “I cook what I like.” Don’t be afraid to take a chance, because there’s nothing more satisfying than eating food you made, your way. Just don’t eat the same thing everyday, like younger me used to do.

And maybe keep a frozen pizza around in case things go wrong. (Wink, wink.)

Sweet & Spicy Chicken Wings

Let’s start with the kitchen update: it’s still not finished.

I’ll be honest. I’ve watched enough HGTV remodel shows that I should know nothing ever goes right or on schedule, but the optimistic side of me thought maybe we could bang this kitchen out in a couple weeks. Well, the optimistic side of me is dead now.

We had a damaged cabinet to reorder and a lot of rainy days causing rescheduling. I have my oven and fridge, thank goodness, but can I please tell you how unpleasant washing dishes in a bathroom has been for the past 3 weeks? I will be crying tears of joy when my new farmhouse sink and dishwasher get installed.

Venting aside, I know all this hard work and inconvenience will pay off in a big way. I’m so excited to get it up and running, because I have a lot of recipes I am itching to try out.

Despite our house being a work in progress, we decided to have a couple of friends over to watch the Super Bowl a little while ago. When you have no kitchen and the big game is on, the only logical solution is to set up your deep fryer in the backyard and make wings.


When I made these yesterday, there was a sudden change in the weather. “I’m fryyyyin’ in the rain, just fryyyyin’ in the rain…”

We already had buffalo chicken dip on the menu, so I wanted to stray from the traditional hot wing flavor. I grabbed a bottle of sweet and sour sauce from the grocery store thinking it might be good, but at home I realized it was way too sweet, so I got creative. I threw all this extra stuff in from my fridge and panty (which right now is a bunch of bins in the front bedroom) and the sauce turned out better than expected.


The outcome of the game wasn’t great, but at least the wings were.

I guess you could say I…. winged it. I didn’t take notes that day, but I managed to recreate the magic for today’s post. Let’s get started!

  • 6-8 whole chicken wings, split into wingettes & drumettes (12-16 pieces)
  • oil for frying
  • 1 1/2 cups water
  • 1 Tbsp salt
  • 1 cup pineapple juice
  • 1/2 cup pickling liquid*
  • 1 cup flour
  • 3/4 cup sweet & sour sauce (I used this one)
  • 1/4 cup soy sauce
  • 2 Tbsp sriracha
  • 1 Tbsp minced garlic
  • 2 tsp crushed red pepper flakes
  • 1 lime, zest & juice
  • sliced green onions (optional)
  • pickled red onions (optional)

*I used the liquid from my pickled red onion garnish. If you do not have anything pickled to borrow the juice from, increase the water to 2 cups and the salt to 2 Tbsp

  1. Stir salt into the water until dissolved. Combine with 3/4 cup of pineapple juice (save the rest) and the pickling liquid. Pour over the wings in a large glass bowl or container and cover tightly. Refrigerate for 2-6 hours.
  2. Heat oil in a fryer or a large pot to 375 degrees. Discard the brining liquid and place the wings in large ziploc bag full of flour. Seal the bag and toss the wings around until they are evenly coated. Fry 6 to 8 pieces at a time in the oil for 8-10 minutes, until cooked through and crispy.
  3. Meanwhile, in a small sauce pan, combine the sweet and sour sauce, soy sauce, sriracha, garlic, red pepper flakes, lime zest, lime juice and the leftover 1/4 cup of pineapple juice. Simmer on low heat for about 5 minutes, stirring occasionally to marry all the ingredients.
  4. When the wings are cooked, drain them on paper towels before tossing them in the sweet and spicy sauce. Serve immediately, topped with thinly sliced green onions and pickled red onion, if desired.

If you are having a large party, you obviously need to double (or triple) this recipe. In that case, you can keep cooked wings in the oven on the warming setting while you fry the rest of the them. Also, I highly recommend getting some of those deep aluminum foil pans from the store to carry these babies back and forth in. It makes clean up so much easier, especially if you pour the sauce over the wings in one of those instead of another bowl getting messy.

The first time I made these for the Super Bowl, I didn’t add any onions at the end. I put out some blue cheese for people to dip with, but honestly, I wasn’t feeling it. When I was gathering what I needed for this second trial, I happened to notice I had some green onions to use, so I tried those first. YUM!


I could use a heart-shaped eye emoji right about now.

Then I got crazy and decided to throw some pickled onions on there too, and oh my goodness. The two kinds of onion added another level of texture, aroma and freshness to cut through the sticky, rich sauce. Maybe I’m the only one who’s this in love with pickled veggies, but if you have been following me for a while, you know I always have something pickled in the fridge. Red onions, carrots & celery cut into matchsticks, sweet peppers, hot peppers… all my leftovers end up in a jar.

Here is a great guide to quick pickling if you are interested in trying it out! It’s super easy and then you always have awesome stuff to top off a dish (especially sandwiches).

If you are not into deep-frying or don’t want to deal with mess, you could always bake the wings. Frying really get the wings crispy fast though, which locks in all the flavor. Also, when you are smothering something sauce, I don’t see the point in adding a bunch of seasoning to the coating. Simple flour is all you need.


Wings straight out of the fryer, looking good enough to eat without sauce.

Brining is the other key to having yummy, juicy wings. Even if it’s only a salt water brine, do it. I added the sweet pineapple juice and vinegar-y pickle juice to impart more flavor and because the sugars and acids would tenderize the wings. I swear, when I bit into a couple of them, I got this amazing burst of pineapple right before the spice kicked in.

I’m not going to lie, wings aren’t the easiest, breeziest thing to execute. It takes a long time and some patience. You’re going to make a mess. But once you start eating these, and reap the benefits of all that hard work, it’s worth it.

It’s a little bit like remodeling a kitchen that way.

Boom, mic drop. Tied the wings right back to beginning of my post. Too bad I don’t take myself seriously enough to write a three paragraph poetic metaphor about chicken and kitchens. You’re not here for that anyways, you were here for these:

I’m so glad to be posting recipes again. I’ll be back in a couple weeks with more food and more updates! See you then.

Blue Cheese Arancini with Honey Hot Sauce

I’m back in the comfort of my own kitchen again! I had a great week traveling home to Massachusetts, and to Florida for a couple days too. Talk about a strangely packed suitcase- I had winter boots and sweaters next to flip flops and swimsuits. It was fun, but I’m really glad to be home.

The downside of my week away was the fact that my husband is not the best at grocery shopping. There was not a lot to work with in my fridge and pantry when I got back, and I wasn’t in the mood to run right out to the store. So I threw together this hearty little snack from what I could find- blue cheese stuffed arancini with a honey hot dipping sauce!

Arancini are Italian rice balls. You can use day old rice, like I did, or risotto, but the latter is a lot more work with the constant stirring. Traditionally arancini have ingredients like mozzarella, peas or ham stuffed inside. Mine definitely have a more American twist.

Yields 8-10 rice balls

  • 8.8 oz instant rice (I am going to be honest, I used a bag of good ol’ Uncle Ben’s 90 second rice), cooked and refrigerated overnight
  • 3 cups vegetable oil
  • 1/3 cup grated parmesan
  • 2 eggs
  • 3-4 Tbsp blue cheese crumbles
  • 1 cup panko bread crumbs
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1/8 cup sriracha sauce
  • 1/8 cup honey
  1. Heat oil on the stove top in a small pot over medium-high heat. Don’t use a skillet, because you want the rice balls to be completely submerged when you fry them.
  2. In a bowl, throughly mix the rice, the parmesan and the eggs together. In a second bowl, combine the panko bread crumbs, onion powder, garlic powder and oregano.
  3. With damp hands, pick up about an ounce of the rice mixture and place a couple large blue cheese crumbles in the center. Gently mold the rice around the crumbles and into a ball, sealing them inside. (It should be about the size of a golf ball.)
  4. Roll the rice ball in the bread crumb mixture until completely coated and place it on a piece of wax paper. Repeat until you run out of rice.
  5. Fry the balls in small batches, about three or four at a time, for 4-5 minutes, until golden brown. Don’t crowd them in the pot. You can gently turn them once halfway through, but they should be submerged in the oil, so it shouldn’t be necessary. Remove from the oil and let them cool on a paper towel or fresh wax paper.
  6. For the dipping sauce: stir together equal parts sriracha sauce and honey. I made about a quarter of a cup, but you can make as much as you like.

If you don’t have sriracha and honey, you can substitute the dipping sauce for buffalo. I’m a little burnt out on buffalo after football season and I’m really into the spicy sweet sauces at the moment like honey hot, pineapple habanero, Thai sweet chili etc.

This is a great appetizer or party snack. They aren’t too big, but a couple of these are all you need. It’s also a great way to use up last nights leftover rice and turn it into something completely different. They don’t have to be made my way either. You can do them plain or with traditional stuffing, like mozzarella, and some marinara sauce to dip. I love, love, love dishes that use up leftovers.

Another thing I love is seeing people try recipes! I got a couple pictures from people last week, which was so nice to see while I was away from my kitchen. So if you make any of these, please send it to me on Twitter or Instagram!

You can also check out some of the food I ate (but didn’t cook) while I was traveling. I admit it was pretty nice to eat out a lot and not worry about making dinner, but it’s good to be back. I’m sure I’ll have a couple more posts this week because I’ve been inspired and excited to get back to work!