Slice the potatoes into ½ inch thick sticks. Using a French fry cutter makes this much easier.
Soak the potato slices in cold water for a minimum of one hour, and up to overnight. The longer, the better as this process removes the starch which makes for extra crispy fries.
Rinse the fries twice with cold water.
Lay the fries on paper towels or a clean dishcloth and pat them as dry as possible.
Heat oil in a deep fryer or dutch oven to 300 degrees F. You’ll need to fry in about six batches, begin with a quart of oil and add more as needed. Frying too many at once makes them less crispy.
Use a slotted spoon to add the potatoes to the oil and fry for about 5-6 minutes. The oil should bubble lightly, we’re only heating the potatoes, we don’t want them to crisp yet.
Place the cooked potatoes on a paper towel lined plate and fry the rest of the remaining batches.
Increase the heat to 400 degrees F and fry each batch a second time until they are crisp and golden-brown, about 5 minutes or so.
Remove them and place them on dry paper towels. Sprinkle with salt as soon as they come out.
Serve with ketchup or fry sauce and enjoy!
Soak the the fries in cold water for at least 1 hour or overnight and pat completely dry.
Toss with up to 1/2 cup vegetable oil and sprinkle with salt and pepper.
Place the fries in a single layer on a baking sheet at 400° F in the lower-third of the oven for 15-20 minutes.
Remove, toss, place in a single layer, and bake for 10 more minutes or until brown and crispy.
How To Store and Reheat Leftovers:-Let any leftover fries cool completely and store them in a Freezer bag in the fridge, removing as much air from the bag as possible. -To reheat, bake at 350 degrees for 15-20 minutes. They reheat very well. Using a candy/deep frying thermometer makes it easy to tell when the oil is ready.Serve these with my nacho cheese sauce,French fry seasoning, OR my 10 minute Brown Gravy to make some Poutine!