Soul Seasoned Fries
The Mayor and Tucson City Council last night decided not to step into the 21st Century but double down on a $2 million dollar increase to the Tucson Police Department, an entity that has proven itself more lethal, i.e. racist, than the prevailing crime rate necessitates. I am done with Tucson and politicians that do not govern with respect to their bases. Not any woman nor Mexican-American would even be in political office were it not for Fannie Lou Hamer who was beaten and arrested for attempting to register to vote, John Lewis who was brutally beaten by police and arrested 40 times, Dr. King who was killed and the countless, nameless others who sacrificed their lives so you could go to work on a daily basis believing you had made it based upon merit alone.
Soul Seasoned Fries
- 2 Potatoes unpeeled
- 1/4 Cup Organic Oil
- 1/4 Cup Organic Salted Butter
- Real Salt to taste
- Spike Garlic Seasoning
- Chef Curlardee Original
I prefer Yukon Gold for Soul Seasoned Fries because they hold up to high heat well but I used Red Potatoes also known as New Potatoes for the photo. If you have a penchant for softer fries use Avocado Oil, if you like them crispy use Coconut Oil.
Heat the oil and butter in a small frying pan to a medium low heat. Cut fries into the length and width you prefer. I keep the skin on for the additional nutrients and fiber. Once oil is hot add the cut potatoes making sure they are completely immersed by the oil and butter mixture. Cook for about 5 to 7 minutes. Remove from the oil with a slotted spatula and drain on a glass or ceramic plate covered with paper towels; add the remaining potatoes and cook for 5 to 7 minutes, drain. Season hot potatoes immediately with salt, garlic if you like garlic fries and Chef Curlardee Original Seasoning, if you like things slightly hot. Use all of the seasonings or just one or two but sparingly! Taste and serve along side a classic Rack of Lamb. Makes 2 to 3 servings.