6 red russet potatoes |||| 1 cup flour |||| 1 tablespoon each oregano, salt, and pepper |||| 1 teaspoon chili powder |||| 2 cups olive oil

1. Chop the potatoes into french fry shape. Leave the skins on.

2. Mix flour and spices in a large bowl. 

3. Toss the diced potatoes in 1/2 cup of the olive oil. Then toss in the flour mixture.

4. Heat remaining olive oil in a deep skillet. When oil is hot, add the potatoes in small batches. Cook for about 10 minutes, or until fries are golden and crispy. Remove from oil, sprinkle with salt, and dunk in some ketchup.

Last weekend, Angie’s roommate Dave made us some french fries. All week I was thinking about making my own fries and how I would do it differently. Dave’s fries were really good, he put old bay seasoning on them, but honestly these fries are way better. Dave’s fries get an A, but these fries get an A+.

The secret is in the spiced flour breading on the outside. It gives the oil something to stick to and makes the fries extra crispy. You could really kick up the spice mixture and make these more like Cajun fries if you added more chili powder. Or you could add some garlic or onion powder. Oh, and Parmesan cheese would be so so decedent . . . crispy, cheesy fries. Just thinking about it makes my mouth water.

In terms of cooking these A+ Fries, change the oil after 2 batches of fries. And make sure that the oil is hot before adding the potatoes. Otherwise, the recipe is pretty easy. Well, the clean up kinda sucks and it makes the house smell like a deep fryer. But its a small price to pay for golden, fried goodness.

Dana, Jeff G, and I had these fries with sloppy joes (or untidy Josephs as Dana’s mom calls them). We pretended that the sloppy joe mix was Manwich even though it was just the lame-o Food Club brand.