French Fries

These are twice fried for twice the crunch factor!!
Early in the day, wash & dry 3-4 LARGE Idaho or russet potatoes

Peel most of the skin off (unless you like the skin on - then leave it on); cut potatoes into fry-like strips, approx. 1/4-1/3" square, depending on how thick you like your fries. Soak the cut potatoes in a bowl of water while you're cutting them (so they don't get brown). When you're finished, drain them and dry them off THOROUGHLY. Let them air dry completely on towels or paper towels while you heat the oil. Pour vegetable oil in a heavy bottomed, high-sided 4 qt. saucepan (larger pan's ok), making sure there's at least 2-3" of oil in the pan. Heat the oil until pretty hot (not smoking), chip off a small pc. of potato (or use some of the discarded skin) and drop into the oil. When it starts bubbling, the oil is ready. It should be around 350-360 degrees.

Gently drop several handfuls of potatoes into the hot oil, stirring carefully with a slotted spoon. The oil should start bubbling right away. Fry the potatoes for THREE MINUTES ONLY - then remove the partly fried (uncooked) potatoes to a plate covered in brown paper (paper bags work well to absorb the excess oil). Repeat with the potatoes until they're all partly fried.

At this point, turn the oil off and leave the potatoes alone. Spread the potatoes out on a baking sheet or large platter and let them cool to room temperature for at least an hour.

When you're ready to complete the fries, turn the burner back on, bringing the oil to 375 degrees (a little hotter than before). Test the oil the same way - when it's really hot, repeat the process of frying a couple handfuls of potatoes at a time. Turn them with a slotted spoon occasionally to make sure they brown evenly. When they're as golden or as browned as you like them, remove them to brown paper, or paper towels to drain. Season with salt (& pepper or any other seasonings you like) immediately. Enjoy! They're really worth the trouble!