Perfect French Fries

Perfect French Fries

4 large Idaho russet potatoes, cut (peeled optional) into ¼ by ¼ inch thick sticks

2 quarts peanut oil

    Salt & Pepper

Rinse cut potatoes in large bowl with lots of cold running water until water becomes clear.  Cover with cold water by 1-inch (add some ice).  Refrigerate at least 30 min.  In a large 5 quart dutch oven or deep fryer (electric), heat oil over medium-low heat until thermometer registers 325° F.  Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.  Drain ice water from cut fries and wrap in clean dish-cloth and thoroughly pat dry.  Add fries, a small amount at a time, to the hot oil.  Fry stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6-8 minutes.  Using a skimmer or slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels.  Let rest for at least 30 min or up to 2 hours.  When ready to serve the fries, reheat the oil to 360 degrees F Transfer the blanched potatoes, again a small amount at a time, to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute.   Transfer to paper lined platter and sprinkle with salt and pepper.  Serve immediately. 

Whew!!! Harvest is Basically Done!!!

 Here is the field where the potatoes are grown.  What you see on top of the mounds are dead vines.

Digging a hill of potatoes just to see if they are ready to be harvested.

 

Do they look okay?

The potato harvester aka: digger

The back of the digger is where the vines roll off the back and the potatoes fall through the links to a different belt that sends them up the ramp looking thing on the left side.

Here is the boom.  It loads the potatoes (and some rocks) into the trucks.

 Here is one of the trucks headed to the field.

 Another truck that has been partially loaded.   The side wall folds down so the potatoes aren't dropped to far off the digger boom.  After you get that much of the truck filled then you raise the side and fill it the rest of the way. 

 Here is a picture of how the truck and tractor come together.  Almost ready to start.

Here is the potato pit/cellar.  We back the trucks in here after they are loaded to unload and store the potatoes.

This is the piler.  The stinger is what is shifted to the right.  That is what the potatoes are unloaded onto off of the truck.  Then they go up a series of belts to form the pile.

Here is the truck dumping into the stinger.

This is the first belt after the stinger.

 This is the other end of the piler.  The very end extends in and out, left and right, and up and down.  

The pipes you see in the right hand corner are to keep air moving through and when it is time to gas them to keep sprouts from growing we can send the chemical through the pipes.  There are holes cut on both sides to let air pass through.

This is my view.  I run the controls to pile from right here and watch the pile grow and spread.

 

Ranch Potatoes

Okay I am going to try and get pictures of the field work today.  Hopefully I can get out of the pit/cellar to do it.  But here is one of my favorite recipes.  Some friends of mine, Ida and Heather, introduced this recipe to my family when I was in High School.  I must say coming to Idaho where potatoes are divine, this recipe is amazing.  The whole town of Newdale loves them.  I hope you enjoy too.

Ranch Potato Casserole  (Favorite)

6-8 Medium Potatoes                                       ¼ C Crumbled Bacon or Bacon Bits

½ C sour cream                                                2 Tbs. minced parsley

½ C prepared Ranch style dressing                   1 C Shredded Cheddar Cheese

Cook potatoes until tender, either boil (faster) or in oven (better).  Quarter leaving skins on and set aside.  Combine sour cream, dressing, bacon, parsley, and cheese.  Mix potatoes in sour cream mixture.  Put into greased 9x13 pan.  Top with cheese and bacon bit.  Parsley for garnish.  Cook at 350° for 40-45 min. 

*Can put crushed corn flakes and butter on top if desired.