Oh, MAN! BOY were THESE ever delicious!! And YES! I nailed it! Very happy, because these Sour Cream & Onion French Fries taste exactly like the chips!
What a super fun treat these were!! And my hubby was absolutely thrilled over them! Which made me feel especially happy, because I surprised him and came up with these based on his favorite chip flavor!
Homemade french fries are one of our favorite indulgences, and frankly, when you make them at home without a ton of chemicals, leave the skins on, and fry them at a decent temperature, they aren’t as bad as people rant about.
We’re also very picky about the way we enjoy OUR fries, which is evidently going against the new bandwagon demanding and proclaiming how a french fry should be…
I’ve received a few nasty and silly comments in the past about “the proper way” to cook a raw potato stick. And all I can say is, everyone should be able to make and enjoy things the way they personally enjoy them. Period. So please. It’s just a fried piece of potato. Cook it however you like. And refrain from posting childish rants over a french fry.
With that said, (sorry, got tired of the “french fry critics” who think they know it all), we prefer OURS a little different come to find out, than what millennials want these days.
When my hubby and I were kids and teens back in the ’60’s and ’70’s, McDonald’s had the best fries. Hands down! And they were completely different than what they are today.
They were salty, a little bit greasy, and a little wobbly. And DAMN were they good!!!
The “crispy” ones were the ones you picked aside that were overcooked and ruined.
Those were the worst ones that you tossed out for the birds.
Then, suddenly, it seemed that over the last 10 years or so, french fries now have to be double-fried and crispy.
Okay. I have tried the “double-fry” method. I didn’t care for it. Not at all. Frying the fries at the suggested lower temp allowed them to absorb grease. Then they sat and absorbed even more grease.
Then I fried them again at the higher temp, to “crisp them”.
The result wasn’t ideal. For us anyways. Way too hard on the outside and greasy on the inside.
Not my idea of the ideal french fry. And, thankfully, not my hubby’s either.
So I just cook them the way it’s been done for literally centuries. And they always turn out fantastic. Golden brown on the outside, perfectly lightly crispy, and not hard, dry and “crunchy”.
Almost creamy on the inside, not greasy at all, and just a little wobbly!!
FRENCH FRY PERFECTION.
And the flavor of these? UNMATCHED. If you’re a fan of “sour cream & onion” potato chips…you’re going to FLIP. OUT. Over these!!
These killer fries were thoroughly enjoyed by both of us!
They’re super easy to make, taste phenomenal, and make for the perfect easy side dish on any given weeknight!
They also make for a deliciously naughty treat. A perfect munchie for watching the game or your favorite movie. Or even a crazy fun addition right on top of your favorite sandwich or burger!
So, if you’re not terrified of having a homemade, fried french fry, and would just like to enjoy life and have a little fun now and then, these Sour Cream & Onion French Fries are something the whole family will enjoy!
We VERY much enjoyed these with one of my unique “bierocks / runzas” (Autumn Apple Maple Mustard Smoked Pulled Pork Bierocks / Runzas), and what a fabulous supper we had!!
So, please. If you’re just looking for a great tasting, super fun french fry made the old-fashioned way, with a fantastic twist, you just found another one that you’re going to fall in love with!
And, seriously. Please be kind to one another. Appreciate the simple, little things. Most times, they end up being the most important. And appreciate each and every day. Life is short. Enjoy everything you possibly can. And take care!
If you enjoyed these, you might also like my:
*And another flavor coming soon!!
- 2 - 3 large russet potatoes, unpeeled, cut into thin fries, rinse with cold water and pat dry on paper towels
- oil for frying, (I just use vegetable oil)
- Seasoning Mix:
- 2 Tbl. sour cream & chive powder (I used Hoosier Hill)
- 1 tsp. onion powder
- ½ tsp.regular salt
- ¼ tsp. garlic powder
- ¼ tsp. dried parsley
- Heat oil at least 2 inches deep in a very deep frying pan until hot.
- Cut washed and dried potatoes into thin fries, rinse in colander under cold water, place onto paper towels, and place more paper towels on top. Press to pat dry. (This absorbs excess liquid and starch.)
- When oil is hot, add cut potatoes, and fry until nice and golden. Remove with spider strainer into a double paper towel-lined colander.
- Sprinkle Seasoning Mix over fries, a little at a time, shaking and tossing after each addition until coated as desired. Serve hot!
- Goes great with everything from burgers, to hotdogs and brats, to grilled steak! Enjoy!
- *Store any extra seasoning mix in glass jar with lid in cool, dry place.