These Heavy Duty Steak Fries are a perfect side to any fish dish.
Credit: Rimmer’s Red Barn
- 6 Large Russet Potatoes
- 2 Cups of Crisco
- Salt & Pepper
- In a large cast iron skillet add Crisco and start melting and heating. Peel potatoes and cut in half, then in quarter than in quarter again. You should end up with a large Fry. Check oil to see if ready by adding the end of a fry to the melted Crisco it should bubble. When it does add a hand full of potatoes to the Crisco be careful to add slow so you don’t get burnt. Cook until the spuds float move them around so they cook evenly.
- When cooked a golden brown removed and set on paper towel to drain excess grease. Season with salt and serve.