Fries are one of those things that almost always taste better at a restaurant than they do at home. I'm sure the industrial fryer is part of the reason, but the real secret is that the restaurants who make great fries cook those potato slices twice. Yes it takes a little longer, but the results are outstanding. The procedure is similar to what we used making kettle chips at home. I've managed to make great fries this way twice, without any assistance from Robin, so I'm pretty sure anyone can do it.
French Fry Ingredients
2 large Russet potatoes
24oz Canola, peanut, or California rice oil
Salt and Pepper
Cast iron dutch oven
1) Heat oil in cast iron pan, with thermometer in oil to make sure temperature reaches 305 degrees.
2) As oil heats, clean your potatoes and cut them into long strips of approximately the same size. Place sliced potatoes in a bowl of water to keep them from turning brown.
3) Remove potato slices from water and pat dry on paper towels, place enough slices in oil to have one layer covering the surface of the oil.
4) Allow slices to blanch, cooking until they turn from a shiny color to a more matte appearance. This is typically about the time the temperature starts rising in the oil again. Remove from oil with tongs and place in a pan lined with paper towels to absorb excess oil.
5) After blanching all potato slices, increase the temperature of the oil to between 350-375 degrees.
6) Repeat process of layering potato slices in the oil, this time cooking them until they turn a golden color. Cook longer for fries that are more crisp.
7) Remove from oil and place on paper towels to absorb excess oil, season with your favorite salt while still hot. Garnish your fries with herbs, garlic, or any other flavor that suits your palate.