| 1 | To make french fries at home, use only long white burbank russets. |
| 2 | Peel and cut in half lengthwise. |
| 3 | It will be easier to manage them when you cut each then into strips with a sharp knife. |
| 4 | Place cut sides of potatoes on a board and remove a thing slice from each end and a slice from the rounded longside of it, too. |
| 5 | You know have almost a rectangle shape to work with. |
| 6 | Slice this into ? thick strips. |
| 7 | Place in a deep refrigerator container. |
| 8 | mix 1 quart water with ?cup white vinegar, repeating it until you have enough to cover potatoes. |
| 9 | Cover the container and chill the submerged poratoes several hours. |
| 10 | This draws out the starch that makes a fried potato, otherwise limp and holds the grease. |
| 11 | Drain them well on paper toweling. |
| 12 | drop a few at a time, using a french frying basket, into 425 °F -- oil, at least 4" deep in heavy 2 ?quart saucepan. |
| 13 | Let them "blanche" in the oil rather than fry completely, removing the potatoes after 1 minute. |
| 14 | At once drop them into a freezer container or on a cookie sheet & place in your freezer for 10 minutes. |
| 15 | Return them to the oil to fry till golden brown at that time, draining them well on paper toweling. |
| 16 | salt them as you wish, which also helps to evaporate any excess greease ont he finished potatoes. |
| 17 | Most of the salt will fall off when the potatoes are transfered to serving plates. |
| 18 | if the oil is not hot enough the potatoes will be greasy. |
| 19 | A good combination is 1 pint corn oil to 1 cup crisco shortening, using as much as is needed for the amount you are preparing, keeping ti 4" deep at 425 °F -- in the pan. |
