It seems so intimidating.  And like so much work.  And really- why bother?

Aaaaah, because…there is nothing like homemade!  And they are a cinch to make.

You just have to think about and plan to make it a day ahead of time.  Because you need them to soak in a bowl of water overnight, you can’t decide to make these spur-of-the-moment.  But, I bet you could get away with starting them the morning of…

Anyhow, let the savory adventure begin!

I usually use 1 smaller russet potato per person as my gauge. So, if I’m making french fries for 4 people, then 4 small russet potatoes.  And then I throw in an extra large potato for good measure.  So, 4 people, 5 potatoes – 4 smaller, 1 large.

Peel.  (Or not.  Your preference!) Slice thinly.  And then cut into fries.  Whatever thickness. However big or small you like.

Place in large bowl, cover completely with water, and refrigerate overnight, uncovered.

The next day, 30 minutes before you plan to start frying them, drain them and dry them in a kitchen towel, blotting gently.

Put about 2 inches of vegetable or canola oil in a large stock pot, over medium heat.  Use a frying/candy thermometer to determine when it reaches 350 degrees.  Or if you don’t have one, no problem, test by placing one end of the french fry in the oil and if it starts to sizzle all around the fry, it’s ready!

Put your fries into the oil, one big handful at a time.  Don’t overcrowd the pot.

What you are looking for before you pull them out is a translucent, limp french fry.

Drain on paper towels.  Let the oil reach 350 degrees again before you throw in the rest of the potatoes to fry.

Once they’ve been “fried” that 1st time, and drained let the oil heat up to 350 degrees again and repeat the process.  That’s right!  These delectable morsels of food are so incredibly tasty because they are fried twice!  The French Way!

Salt immediately upon removing from the oil the 2nd time around.

Yum!  Serve right away, or even better, heat your oven to 200 degrees and keep them hot on a plate in there till you’re ready to eat!

Bon Appétit, Ma Chérie!