Hi I'm Betty, welcome to Betty’s kitchen. Tonight were having a full dinner and one of the components to that dinner is going to be French fries. I don’t usually fry foods in Betty’s kitchen but I thought tonight with the other things were having it will going to be appropriate so I got some hot oil right here its actually peanut oil. And its going to be for our French fries and you can see I taken actually these are two potatoes but here is an example of what they look like are there rest it potatoes and I just sliced them up until they would be in the form of French fries not pretty thick.

I left the pilings on that’s were a lot of a new tricks is so I like to make leave it in their. You need this pot and if you want to test one just to see if its going to sizzle you can put it down in there and it’s very hot. Now I of course I had this mashed to plain and they were standing under water to keep them fresh so that’s the reason for this paper towel here. you don’t want to cut really wet French fries down on that because it will spatter all over the place so I think well be able to ease with some kind of a utensil like this ease this into the oil and you can just do what you can manage at a time. So here’s a spoon going down into the oil and I’ll come back for another one.

Have a try to do half at one time you may not have a hot cooker like this. You can heat your oil on a stove that will be just fine. Juts are really careful this is not for someone who’s totally in experienced with being around something that is they fried. We have to understand that there are dangers with hot oil. You don’t want to get burn so just let this cook a bit and you can see how they are bubbling so its going to take a little bit so let me go away and get this ready to come out. And I’ll show you when it’s coming out.

Once your French fries turn at last golden brown like this there ready to come out so have a tray with some paper toweling ready for them to drain on. And I’ll be starting my next batch because I have more than this that needs to be fry. What I want to do is show you have the sesame salt I used sea salt are you need some kind of a pour salt and as it grinding it I’ll just take it out and sprinkle over the top while their hot so now I get nice and salty and then well go on to our next batch. So be very careful I’ll just start with the next batch I’ll just ladled them in let them get started. So there you go with the next batch see you later.

The second set of French fries loved like a red it come out and instead of that 8 minutes that I'm using to fry this just getting a nice golden brown and I did test the first batch did eat one to see if it was the texture I wanted. It’s probably so ready to dip this up and the next time you see this that we served up on a plate.