Well, that 10 years sure went by quickly.
Today is This Week for Dinner’s 10th birthday! Happy Birthday, Blog! I seriously can’t believe it. If we’re going by birth order, the blog is technically my second child. 😉 I didn’t start a blog to start a blog, I just wanted to share my weekly menu with my brother if I happened to plan one. That’s it. And then it grew. And then I made a logo. And then I promised my friends my secret hot fudge recipe if they told their friends about the blog (and, yes, the recipe is still a secret). And, just like that, 10 years have passed, with over 520 weekly menu posts, oodles of recipes and so much other crazy stuff that has happened because of the blog it blows my mind. I feel incredibly grateful for the gift this blog has been in my life and look forward to many more blog birthdays. And of course I am eternally grateful to all of you who keep it going, with your comments and your weekly menus and your simply being here to read my words and make my recipes. Thank you!
To celebrate I have food. And a KitchenAid giveaway. Are you ready? Here we go!
Normally for the blog’s birthday I share some sort of chocolate. But today we’re going with my second favorite food group…French fries. Well, actually, French chips. Or should that be chip fries? Or French fry chips? Whatever you decide to call them (I’m going with French chips), these are your new favorite homemade French fries. They are basically French fries shaped like chips, although much thicker chips, which is why they are not really chips at all. Unless you’re in England. Then, yes, they are chips. Anyone confused yet?
Nate and I recently took the kids to Liberty Public Market by the San Diego harbor for lunch (which, by the way, is our new favorite place to eat. It’s awesome.) One of the food vendors, Mastiff Sausage Company, serves French fries that are shaped like discs and they are amazing. (Click here to see a picture!) No, really, why doesn’t everyone make French fries in this shape? The disc gives you the perfect proportion of potato to crispiness. It’s genius. If you’ve been around the blog for a while you know that when I get obsessed with a food from a restaurant, I generally have to figure out my own version. Enter today’s recipe for French chips. Which, coincidentally, leads into today’s giveaway!
To celebrate the blog’s 10th birthday, KitchenAid is generously giving one of you lucky commenters their brand new KitchenAid® Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer in Honeydew (to match This Week for Dinner’s colors! So cute!) along with the Food Processor with Commercial Style Dicing Kit attachment, which will work on standard-sized stand mixers as well.* Where do I even begin? First, have you seen the new mini stand mixers? THEY ARE SO CUTE I CAN’T STAND IT. Also, this food processor is my first stand mixer attachment and, well, I’m a believer. Slicing my potatoes for the French chips was crazy fast and easy. I was ready to make 10 pounds of fries. The retail value of today’s giveaway is $649.98, so, um, yes you need to enter! (And a huge thank you to KitchenAid!)
Here’s how to enter the giveaway!
- Simply comment on this post to enter! That’s it!
Of course we have bonus entries! You must leave a separate comment for each bonus entry that applies to you:
- Bonus entry: Like This Week for Dinner on Facebook
- Bonus entry: Follow This Week for Dinner on Pinterest
- Bonus entry: Join the This Week for Dinner email list
- Bonus entry: Like KitchenAid on Facebook
- Bonus entry: Follow KitchenAid on Pinterest
Please note: Winner must be a resident of the United States. All comments must be posted by Midnight PT on Tuesday, February 28, 2017.
Now that the giveaway is all set, let’s get to those French chips, shall we? They are crispy on the outside, perfect on the inside, not quite a fry and not quite a chip. Also, mine are not shaped like discs because my potato was too big for the food processor’s feed tube, but I like my triangle-shaped French chips. They’re cute! In addition to the French chips, I also have a recipe for a seasoned salt to go on top. It’s a little salty, a little smoky, a little sweet…and a lot delicious. Enjoy!
And Happy 10th Birthday, This Week for Dinner!
- Russet Potatoes (1 large potato per 2 servings)
- Canola or Vegetable Oil
- Place a cooling rack over a cookie sheet lined with paper towels and set aside.
- Slice the potato into thick discs. Alternatively, use the KitchenAid food processor attachment with the slicing disc. You want medium-thick discs. If you are using the food processor attachment and your potato is too wide for the feed tube, cut the potato into quarters lengthwise - your final fry shape will be a triangle instead of a disc, but it still works beautifully. The thickness on the food processor should be set around the center point for thickness.
- Soak sliced potatoes in water for 30 minutes up to overnight (put the bowl in the fridge if you're going for a long soak). Remove potatoes from the water and pat dry with a towel or paper towel.
- In a heavy-bottomed medium-large pot, heat 1-2 inches of oil. (For 1 potato I did 1 inch of oil.) Monitor the temperature of the oil with an instant read thermometer and bring the oil to 325º F. (On my stove the knob was around 6 on a scale of 1-10). It's okay if the temperature goes a little over 325º as the temperature will drop when you add the potatoes.
- Carefully add about ½ potato's worth of the fries/chips to the heated oil. Keep an eye on the temperature, adjusting the heat on the stove if necessary. Cook the fries for 4-6 minutes, until they just barely start to brown. I stir them fairly regularly while they cook.
- With a large slotted spoon, remove fries from the oil and place on the prepared cookie sheet with the cooling rack. Cook the next batch of raw potatoes, repeating the process above.
- Once all the potatoes have been fried once, raise the burner's heat to bring the oil to 350º F (about an 8 on a scale of 1-10 on my stove). Cook the fries in batches once again, this time cooking the fries for 2-5 minutes, until they are a nice golden brown color. Remove from the oil and drain on the prepared cookie sheet with cooling rack.
- While the fries are still hot, pat gently with a paper towel, sprinkle with salt or seasoned salt (see recipe below), flip and repeat.
- These fries are obviously best served hot, but they are still really good even after they've cooled. Enjoy!
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Mix everything together! All done!