My family loves French fries, and in my opinion, homemade fries are the best!
Wash, but do not peel 2 lbs of russet potatoes.
Slice a potato in half lengthwise. Lay each half cut-side down.
Slice lengthwise into 1/4 - 1/2" thick slices.
Stack about half of the slices and cut lengthwise into 1/4 - 1/2" thick fries.
Repeat with the rest. Long potatoes are best for fries.
Transfer your sliced fries to a bowl of lukewarm water as you go. Heat peanut oil in your deep fryer to 375 degrees. Drain the potatoes and dry well. Place 1/4 of the potatoes in the fryer at one time. Fry for approximately 9 - 10 minutes or until golden brown color. Remove from fryer and drain on paper towel. Season with salt.
Try one of these salts of sauces with your next batch of fries. I found these in Food Network Magazine.
Strip the leaves from a few rosemary and thyme sprigs. Pulse in a food processor until fine, then toss with coarse salt.
Pulse 3 slices of cooked bacon in a food processor until fine; toss with 3 Tbsp coarse salt
Mix equal parts paprika, grated Parmesan and coarse salt.
Stir 1/2 - 1 minced chipotle pepper in adobo sauce into 1/2 cup ketchup. Add a splash of balsamic vinegar.
Add a little Sriracha sauce (or other hot sauce) to 1/2 cup mayonnaise. Mix in the zest and juice of 1 lime.
Mix 1/2 cup Dijon mustard, a spoonful of horseradish and some chopped parsley.