Recipes and Reviews of Tornado Fries

Recipes from My Family's Kitchen

I have always loved a good plate of French fries, and now I grow older! I appreciate the vast array of flavours that different cooks have discovered. These are some of my favourite recipes.

This recipe is a traditional as mt grandmother would have made it. While the ingredients are not the most extravagant it was the care and attention that made it great.

Ingredients for Tornado Fries

1. Garden-grown russet potatoes (or Yukon Gold for a creamier texture)
2. Vegetable oil (for deep frying)
3. Paprika (for smoky flavor)
4. Garlic powder (for added depth)
5. Salt and pepper (to taste)
6. Cayenne pepper (optional, for some heat)
7. Grated Parmesan cheese (for a cheesy topping)
8. Fresh parsley (chopped, for garnish)
9. Dipping sauces like spicy ketchup, garlic aioli, or cheese sauce

Instructions

To make classic French fries, start by washing and peeling four large russet potatoes, then cut them into even strips about 1/4 inch thick. Rinse the potato strips in cold water to remove excess starch, then soak them in cold water for at least 30 minutes. After soaking, drain and pat the potatoes dry to remove moisture. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches, ensuring not to overcrowd the pot, for about 5-7 minutes or until golden brown and crispy. Use a slotted spoon to remove the fries and drain them on paper towels. Immediately sprinkle with salt while hot. For loaded fries, layer the cooked fries on a baking sheet, top with shredded cheddar cheese and cooked bacon bits, and broil for 2-3 minutes until the cheese is melted. Garnish with chopped green onions and serve with sour cream on the side.