Fries & onions!!! * * *


°Enough peanut oil to fully wet the bottom of the pan
°2lb unsalted sweet cream butter
°1 pound Idaho Rust or red potatoes (I love the Reds - but that's just a personal preference)
°Salted Water
°1⁄2 medium size sweet onion like Vidalia
°Salt and pepper to taste
°Garnish with paprika and fresh basil

*Methods :

Place a heavy 9-inch cast iron skillet over medium heat (slightly more than medium on my electric stationary).
Pour the oil into the pan and add the butter as well. Leave this to heat until the oil shimmers on the surface - not smoking - if smoking starts, pull it out of the heat and let it cool until it shimmers again.

Cut potatoes into pieces of the same size - chips or cubes - of your choice.
During the cutting, place in 4 cups of water containing 2 cancels of salt mixed.

Cut the onions into larger pieces than potatoes.
After 5 minutes, drain the potatoes thoroughly and dry them with paper towels
When the oil is ready (glossy), put the potatoes and onions in the oil. Don't crowded potatoes. If there is not enough room for them to lie side by side, leave some to cook, remove them to filter on a paper towel and then cook the rest.

Cook for about 4 minutes on one side then stir and cook for another 2-4 minutes on the other side.
Drain on a paper towel. Salt and pepper once oil is removed
Garnish and serve hot.

Enjoy !