THE BEST POTATOES FOR FRENCH FRIES RECIPES

Steps:

• Using a sharp knife or French fry cutter, cut the potatoes into 1/4 square strips.  Place them in a bowl of ice water.  Place in the refrigerator and allow to chill for at least 2 hours, up to 12 hours.
• Set up deep fryer according to manufacture's instructions and fill with peanut oil.  Preheat the deep fryer to 300.    
• Drain the water from the potatoes and pat them as dry as possible.  They will be very cold, maybe even frozen.   Place the potatoes in the basket.  It's okay if they are crowded for the first fry.   Submerge into the oil and deep fry for about 5-7 minutes until they are softened and slightly darker, but still pale.  Place on paper-towel lined baking sheet to drain.
• Increase heat in deep fryer to 360.  Fry the French fries a second time, this time in smaller batches so that they float freely in the oil.  Fry for only 2-4 minutes, or until they have reached desired level of brownness and crispness.  Drain on paper-towel lined baking sheets, and salt immediately.  Serve as soon as possible

Steps:

• Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks. 
• Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) 
• When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them. 
• Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels. 
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels. 
• Sprinkle with sea salt and dive in!