Well, let me tell you, makin’ julienne cut fries ain’t that hard, even for an old gal like me! You just need a little patience and the right tools. Now, let me explain to ya how to do it. First, you take a good ol’ potato. Ain’t no fancy kind, just a regular spud. Now, you want it to be clean, so give it a good scrub under the tap, don’t want no dirt in your food, right?
Next thing, you gotta slice that potato up. But not just any slice. Nope. You want them slices to be long and skinny, like matchsticks. That’s called “julienne” cut. Some folks think it’s fancy, but it’s really just a way to cut stuff real thin, you know? You gotta cut them nice and even, or your fries ain’t gonna cook the same. You don’t need a special knife or nothin’, but if you’ve got one of them fancy mandolin slicers, well, you’re ahead of the game.
So, after you’ve got your potato sliced up into them thin strips, you can either fry ’em up or bake ’em, whatever you prefer. Now, if you’re fryin’, you want that oil real hot. You don’t want to put them fries in cold oil, or they’ll just get soggy. You gotta make sure the oil’s about 350°F. You can use a thermometer, or just drop a little piece of potato in the oil—if it sizzles right away, then it’s ready!
Once you’ve got your oil hot, you drop them julienne cut fries in there, but don’t overcrowd the pot. If you do, they won’t get crispy. Fry ‘em up till they’re golden brown, then pull ‘em out and lay ‘em on some paper towels to soak up that extra grease. Oh, they’ll be crispy and delicious, I tell ya!
If you ain’t feelin’ the frying thing, you can bake ‘em too. Preheat your oven to 400°F, spread the julienne fries out on a baking sheet, and drizzle a little bit of olive oil on ‘em. Toss ‘em around so they’re coated, and pop ‘em in the oven. Flip ‘em halfway through cookin’ so they get nice and crispy on both sides. About 25 to 30 minutes should do it. You’ll know they’re ready when they’re golden and crispy—just like the fried ones, but a bit healthier!
Now, once they’re cooked, you can season them however you like. Some folks just throw a little salt on ‘em, and that’s good enough, but I like to get fancy with some garlic powder, maybe some paprika, or even a little bit of pepper. You can even sprinkle some cheese on top, if that’s your thing. Ain’t nobody judging you here!
And that’s it, folks! Whether you’re fryin’ ’em up or bakin’ ’em, them julienne cut fries will be a treat. Just make sure you cut ’em thin and even, get that oil hot if you’re fryin’, and don’t forget to season ‘em after they’re done. Simple as that! So, next time you’re hungry and want a little snack, you know what to do. Julienne cut fries, all the way!
Tags：[julienne fries, how to make julienne fries, french fries, thin fries, potato fries, baked fries, crispy fries, julienne cut, cooking potatoes, homemade fries]