Homemade Fries: How to make great fries from scratch.

You can shave a few pennies off your shopping budget if you make your own fries at home for your self.

Say goodbye to store bought brands and stock up on your DIY (do it yourself) brand.

Blanching your potatoes before frying would give you really great golden potatoes. Blanching them and freezing for later use is just as great.


  • Medium sized Irish Potatoes
  • Vegetable oil
  • *Salt Optional


  • You need potatoes of course

  • Wash and peel the potatoes using a knife or a potato peeler, and keep them in bowl of room temperature water, to prevent oxidation.

  • Using a knife or a potato slicer (a potato slicer is preferable because it keeps the slices consistent), cut the potato into strips.
Potato slicer

Cut potato strips.
  • Cover the potato strips in water, and if you’d like salt them and leave soaked for 30mins
Potato covered in salt water
  • Strain the water from the potato using a seive
  • Heat up some oil in a pan. Enough oil to for deep frying. Heat it up till its really hot.

Hot oil Tip

Since we mostly don’t use thermometers in cooking here, i learnt to know when oil is hot enough for frying from Sister Som, my friend’s sister. She taught me to put a drop of water in oil while bringing up the heat. As the oil heats up , it would start to make popping sounds to get rid of the water. When the sounds stops, you know your oil is hot enough.

  • Fry the potato till it’s just cooked, without allowing the skin to crisp.
  • Take it out of the oil and spread it out on tray lined with absorbent paper towel. See picture below.
Blanched fries
  • Set the tray into a freezer and freeze over night.
Frozen blanched potato fries
    • Take it out of the freezer and bag in an airtight freezer bag. If you however don’t have freezer bags, you can use airtight polythene/nylon bags.

    • Store it in a freezer till the next time you want to make some fries.

    When you are ready to make your fries, take the frozen chips out of the freezer, heat your oil till very hot, and deep fry till crisp and golden.

    Like this

    Fusion Smoked Wild Game Sauce




    Last weekend I took a trip to the country side. My brother in law got married traditionally to his heartthrob in Ilesha, Osun State, I wish then all the blessings of God in their marriage. When we made the turn into Ibodi Road,  the first sight that welcomed us was, hunters displaying freshly hunted kill for interested buyers. I didn’t even know we had Civet Cats or Anteaters in Nigeria, please don’t judge me because I only see these things on National Geographic Wild and I haven’t really travelled across Nigeria that much.

    Well I did not buy fresh kill, I waited till our return trip to buy a variety of smoked game.
    I got Smoked Antelope,  Smoked Grass Cutter, Jumbo sized fresh bush snails,  Smoked Wild Guinea Fowl. The aroma that wafted through my car was heavenly , buy for hygiene and health concerns, I waited till I re- roasted it in my oven before taking a bite. The taste of smoked wild game is second to none!


    I immediately made some sauce with it, i’ve added some to stew, made vegetable soups with …
    This morning Le hubs requested fried sweet potatoes and sauce. So i reached for my smoked meats and left over Ekuru Sauce and created this delicious sauce .



    •    500 g Shredded Smoked Meat Variety

    •    3 cooking spoons leftover Ekuru Sauce

    •     1/2 Cup Ketchup

    •    1 medium sized Onions

    •     2 tbsp Light soy sauce

    •    1/2 tbsp Paprika


    –   Add all ingredients together in a pot, and on medium heat cook for about 20 minutes or until the onions tenderise completely