Beryl Stokes: Welcome to Cajun Cooking TV. What do we call them up?

Male Speaker: These are home made French fries.

Beryl Stokes: Not from a bag.

Male Speaker: Imagine that. If people who didn't know that.

Beryl Stokes: Hi! And welcome to Cajun Cooking TV, tonight we are going to make home style French fries, and not from a bag. So let's get going. There is that two large Idaho baking potatoes. I've scrubbed them really well with a brush, and now I am going to take the ends off of one, to make it a flat surface, and I just want to slice them into sections, about the width of a good hardy French fry. Be very careful!

Then you want to take the sections and slice them thinly. So, you can have some long French fries, just like this. And there are our French fry gadgets, but I -- and I have had one before, but it was incredibly hard to get a big thick potato like this through that gadget. Real fat piece here.

Okay, we get them all sliced and I have some ice cold water here, I am going to let them soak in that water. I slice them all up. I am draining out the water, really good, take them all on the bowl. Because we are going to put these in the freezer for about 30 minutes. Drains out that starch. They are good and drained, put them back in the bowl. And this is plenty of potatoes. You saw, I had two large Idaho potatoes, and this is going to be plenty for about three, four people.

Get the water and put it in the freezer. We are ready to fry some French fries now. I got my oil all heated, it's ready to go in my fry Danny (ph). Just be sure, you have clean fresh oil, and I filled it to the our line that's marked on the inside.

I have got some good cold potatoes here, and I wanted to mention, you can of course peel these if you like, but we like them, the hardy style with the peel still on. So you want to get a feel in your hand, just carefully let it boil in the grease. We are not going to put terribly too many, so they have a lot of room to move around. So we'll keep cooking these in batches. You wanted do it till, they are golden brown, and you have got a platter here with plenty of paper towels, for draining these. So this will take us a few minutes and we'll be back.

The first batch you drained in there, good golden brown color. Pull them out and throw them on to the paper towel, right now. Get them good, and while they good and hot, and letting that oil get heated up again. I am going to toss some sea salt on them, and we have stick on good, and then I am going to keep cooking.

Hi! We are back and we have got some baked beans cooked. We have got some good looking hamburgers over here and beans. We have got some good French fries here, and folks, I want you to play in Florida right now. So I've got to go. We'll see you next time on, Cajun Cooking TV. Bye-bye!