- Preheat your oil to 350* - 360* (I don't measure the temp, but for those who need a number... there you go) I usually just eyeball it.
- Cut up as many potatoes as you want into french fries. You can use a knife, a mandolin, or there is even a kitchen tool designed specifically for french fries.
- Often times homemade fries can be a little soggy so I like to lightly coat the raw french fries in a little flour. I think it adds some nice crispiness.
- Place floured fries in hot oil in small batches. Maybe a couple of handfuls at a time. This will help to keep the oil temperature hot so they will cook nicely and end up nice and crispy.
- You will know that the fries are done when they begin to float to the surface of the oil and then become golden brown.
- Remove from the oil and place on paper towels to drain off the oil. Don't forget to salt the fries immediately while the salt will still stick.
I like to dip my fries in just plain old ketchup. Sometimes I will mix up a little BBQ sauce and mayo.