5 Recipes for Father's Day (including Hawaiian Sea Salt French Fries!)

It's time for another recipe roundup, and this holiday is all about Dad! Take advantage of the Summer sunshine, and head outdoors for some grilling. I've picked out some of my dad's favorite things to eat, including Kalua Pig, steak, and dessert.

The new recipe, for Hawaiian Sea Salt French Fries, is super-simple and a perfect side for all of these dishes. They are no-frill french fries that everyone can munch on all day long, especially Dear Ol' Dad :)

Kalua Pig - This is one of the very first recipes that I posted on M&PT! Charcoal? Check. Meat? Check. Beer? Check. My version of this Hawaiian classic starts by seasoning pieces of pork shoulder with Red Alaea sea salt and wrapping them in banana leaves, then it all gets roasted over hot coals and Longboard Island Lager-soaked wood chips. You end up with juicy, tender, and smoky pork. (Bonus: Hawaiian Roll Sliders!)

Seared Steak with Ponzu Sauce - My dad loves steak. This recipe puts an Asian twist on the NY strip steak. To make the ponzu-inspired sauce, you combine soy sauce, sesame oil, and citrus juice. The bright citrus flavor makes this perfect for a Summer meal!

Cheesesteak Paninis - Another way to serve Dad some steak is to put it on a sandwich with peppers, caramelized onions, and plenty of cheese! Game 5 of the NBA Finals, the Final Round of the US Open, and the Giants & Braves on Sunday Night Baseball...all of these fall on Father's Day Sunday. That's a full slate of sports action for Dad, and this sandwich is ideal for couch-lounging and cheering.

Cookie Butter Pie - And for dessert? Cookie Butter Pie is what happens when I decide to put all of the flavors of cheesecake, ice cream, waffle cones, and gingerbread into one, luscious, and decadent pie! The cookie butter is a unique ingredient and the one responsible for bringing those sweet waffle cone and gingerbread notes to the table. Cream cheese, whipped topping, and an Oreo crust are what makes this ultra-rich and irresistible to any sweet tooth.

Hawaiian Sea Salt French Fries - This is a tasty and satisfying accompaniment for BBQ, steaks, and sandwiches. (Oh, hey, I just mentioned all of these dishes...)

First, cut the potatoes into equal-sized sticks. Trim one side of the potato to make an even surface to rest on the cutting board, and slice length-wise to make flat pieces. Then, cut those pieces into the french fry shape, between a 1/4" and a 1/2" inch thick.

I cut up an entire 5-pound bag of Russet potatoes...because I wanted to make a lot of fries...and it turned out to be less scary than I thought it would be. I expected wrist-cramps...weeping in a pile of potatoes...wishing for a fancy potato cutter...Luckily, my newly sharpened knife spared me from that misery. (A sharp knife is really all you need!) I also didn't bother to peel the potatoes, since the natural skin-on look makes for pretty presentation and, I think, it adds to the overall flavor and texture of the fries.

Next, soak the potatoes in water for at least 1 hour. This helps to remove a lot of the starch and make a good, crisp french fry. (When I finally drained the bowl, there was a pasty white substance pooled at the bottom. The soaking helps!) This prep can be done ahead of time. The potatoes will be just fine in the water for a few hours, so you can even soak them overnight.

In a deep-sided pot, dutch oven, or wok, heat your oil to 325 degrees. While waiting for the oil to reach the right temperature, drain the potatoes and lay them on a baking sheet lined with paper towels. Pat dry so there is no excess moisture.

Prepare another, separate baking sheet lined with more paper towel.

Once the oil is at 325 degrees, fry the potatoes in batches for 3-4 minutes. The fries should be tender, but not browned. Transfer each finished batch to the dry paper towel-lined baking sheet as you cook.

It's also important to remember: Allow the oil to return to the right temperature in between batches. If you add more potatoes right away, the temperature of the oil will drop too low. You'll get consistent cooking and cooking times with the help of a thermometer!

Now, it's time to turn those soft, droopy potatoes into crunchy french fries! Increase the temperature of the oil to 400 degrees. Fry the potatoes, again, in batches for 4-5 minutes. This time, the fries will brown and crisp up.


Transfer each finished batch to a baking sheet lined with new, dry paper towels. (Nobody wants to bite into a french fry and have a river of grease ooze out...Drain, drain, drain!)

Sprinkle each batch with Hawaiian sea salt, while they're still hot, and there you have it! Crispy, golden-brown, fried potato yummy-ness. Put a bowl of these down on the coffee table for Dad (next to some Cheesesteak Paninis, maybe??), and he may never leave the couch! :)



Hawaiian Sea Salt French Fries

Print Recipe

Ingredients:
5 lbs Russet Potatoes
Water, for soaking
Oil, for frying
Red Hawaiian Sea Salt, finely ground

1. Wash the potatoes, but do not peel. Cut fries in desired thickness. Place the potatoes in a large bowl, and cover with cold water. Soak for 1-2 hours.
2. In a deep, heavy-bottomed pot, dutch oven, or wok, preheat oil to 325 degrees. While waiting for the oil to heat, drain potatoes and lay on a baking sheet lined with paper towels. Pat dry so there is no excess moisture. Prepare a separate baking sheet also lined with paper towels.
3. Once the oil has reached 325 degrees, fry the potatoes in batches for 4-5 minutes. The fries should be tender, but not browned. Transfer each finished batch to the *dry paper towel-lined baking sheet as you work. (It is important to let the oil return to the right temperature in between batches!)
4. Then, increase the temperature of the oil to 400 degrees. Again, fry the potatoes in batches for 4-5 minutes. The fries will brown and crisp up. Transfer each finished batch to a baking sheet lined with *new, dry paper towels. Sprinkle each batch with Hawaiian sea salt, while they're still hot and slightly oily.
5. Serve with burgers, steaks, or as a snack on its own! Enjoy!