Updated: Sep 26, 2020
5 large potatoes
Oil for frying (I prefer peanut since it tastes great and heats better but Cnaola and vegetable will be fine.)
Season to taste.
Thoroughly scrub approximately 5 large potatoes. Using a Mandoline, french fry cutter, or a knife, cut potatoes into strips. If cutting with a knife, slice each potato vertically into 1/4" thick sliced, turn the other way and cut into 1/4" inch slices the other way. The result will be perfect fries!
Placxe cut fries in collander and run cold water over them to rinse starches off surface. Pour out on thick layers of paper towels and let dry.
Heat Deep Fryer to 425° Place a handful of dry fries in and fry them partially, until they are starting to turn golden but not quite. remove them and dump them on a cookie sheet or large flat surface. Repeat until all fries are partially fried. After all fries are partially fried, place small batches at a time back in the fryer until they turn golden brown. Drain on paper towels, repeat until all fries are golden and crispy, salt and serve.
The secret to crispy homemade fries is the rinsing and pre-cooking methods. Don't skip a step or substitute and you will have the perfect fries!
Fill a large stock pot or wok with about 2 cups of oil, leaving many inches of space to the top of the pot. Don't fill too full with oil, or a fire can happen!
Heat oil to 425°, use a cooking thermometer to keep track of temp.
follow process above to make fries.