Debbie did something different. I peeled the potatoes and she cut them as steak fries, par boiled, drained, wiped the water off then fried. A much better taste than cut and fried.
Wish we could do this at camp, but time doesn't alloy.
I went to my favorite store for burgers. I picked up a 5# cube of 80/20 and told the guy behind the counter I wanted it cut 3/4" thick. He brings the package back, lots of 1/4 to 3/8" cuts. I tell him no, 3/4". I get another cube for him to cut. More like 1" and better this time. Put 6 on the grill and prepped 9 for the freezer. The 6 were for Debbie, granddaughter and I for dinner. One each was all we could eat. Looks like leftover burgers for dinner tomorrow.
Debbie did something different. I peeled the potatoes and she cut them as steak fries, par boiled, drained, wiped the water off then fried. A much better taste than cut and fried.
Wish we could do this at camp, but time doesn't alloy.
We usually don't buy russet potatoes except a few for baking. At the auction friday a seller from Ecru had produce. 5 extra large russets were $2, sold out before I could get one. Then the 50 lb box came up for bid. The price kept dropping with no takers. The seller said he would take $10 for them. I was the only one that wanted them. Most will need to be cut in half to fit in my french fry press, some will need to be cut in thirds.