Best Fries Ever

This is the way my mother made them.  You can make them with Crisco or whatever oil you choose and they are quite good, but the best way is with the used oil

2-3 Russet potatoes (new potatoes are good and closer to the original taste if frying in “new” oil)

1 cup of used oil

Get out your skillet pan and add the cup of oil and heat on low.  Peel and slice the russets to steak fries size.

Add them to the pan immediately and cook slow.  One of the keys to her technique was that it took a little while for the fries to cook. 

To be honest, I’m not sure when this idea that fries should be crispy came about.  Fries should be greasy and almost creamy texture.  It’s not good for you but if you wanted good for you, you’d eat a salad.  When I was a kid, fries were always bendable and if you squeezed them you’d get grease.  Now the ones you get from that fast food joint with supposedly the “best fries” could cut your throat with how sharp and crispy they are.  They’re fine, but there’s a place for greasy totally bad for you fries in everyone’s life if you ask me.