Instructions

1. Wash, peel and cut 3-4 potatoes into French fry shape. Make sure that you don’t cut them too small (shoestring) as they will shrink a lot while cooking. (This only applies if cutting potatoes yourself, the uncooked bagged shoestring french fries work fine and don’t shrink nearly as much.)
2. Add to a large heavy cold frying pan: (a fry daddy or similar works great too)
3. Cut potatoes, Bacon and enough lard to completely cover the potatoes.
4. Turn burner on high allowing the lard and potatoes to heat up together to about 370º (F). I recommend using a candy thermometer to monitor the temperature. Once the lard begins to bubble you will want to stir occasionally so that the fries on the bottom don’t burn.
5. Fry until light golden brown. Normally about 20-30 minutes total if your using fresh cut potatoes, a little less than that for the precut bagged potatoes.
6. Use a slotted spoon to remove fries to a paper towel covered plate to drain. Add salt while still hot. Enjoy.
7. Save any leftovers to eat cold. On second thought, put some aside, wait for them to cool completely before placing them in a plastic baggie. Place in a cupboard out of sight (try not to think about them till tomorrow). Then enjoy. They’re delicious!
8. Allow the lard to cool down to a safe temperature, strain through a fine mesh sieve and store in the refrigerator or freezer for reuse.
9. Note:
10. Precut frozen French fries can be purchased from your local grocery store. However, all the brands that I have checked have seed or vegetable oils added. For this reason I highly recommend cutting your own potatoes.