Fill a 5 quart pan 1/3-1/2 with vegetable oil... peanut oil may be used for an old-timey taste.

For an electric stove, put it at about 8 to 8 1/2... 9 is too much on my stove and 10 will make the shit catch on fire.

Anyways, get the oil heated, then peel two-three, maybe four or five depending on how many people you're feeding.

Cut the potatos into slabs, then cut each slab into thin french fry sized strips.

Now, carefully throw the fries into the hot oil, you can use a metal basket with a handle too to hold the fries, but I find you can cook more without a basket, using a wire strainer-spoon instead to fish the fries out.

Cook them until they are golden brown, slightly crunchy (not too much, because they can start to hurt your mouth if they are over cooked) and under cooked fries are disgusting, white, and soggy and taste more like baked potato than fried potato.

Lay a paper towel or two on a plate and fish the fries out of the oil onto the plate, the towel absorbs much of the grease.

Squirt ketchup on plate, sprinkle everything with salt, and enjoy!




*goes off to check his fries*

Hey man I just tried this and they were really good, thank you!

A little tip: cook your fries first at a lower temperature until they are just almost finished, then take em out and let them cool. Crank up the heat and then fry them for just a bit more until finished, this'll give you a nice crispy outside :)
You can also make up big batches and keep the intermediary fries in a big tub or something and then only needs a few minutes in the fryer to be done :)

Peanut oil is pretty win when it comes to fries/chips. In my late teens I worked at a sub shop called Penn Station and they used it, fries beat nearly everyone else - except Rally's. :mad:

That's what I do for onion rings. Good eatin'.

Just so they're not exposed to the oil for so long I prefer oven cooking my fries and then flash-fry them.

Peanut oil is definately a winner though, makes'em tasty :D.

Timing the fries in the oil is a science that you develope over a few months of knowing EXACTLY when to pull them out.

My fries are better than McDonalds, and almost as good as the small old-timey-drive-thru burger joint up the road... they use peanut oil and their fries are like a combination between the most awesome bag of peanuts you've ever eaten and the most perfect golden brown potato... mix it with thier home-made ketchup and you've got a plate full of WIN, served up hot and fresh.

I wish I knew where to get peanut oil for cheap.

Timing the fries in the oil is a science that you develope over a few months of knowing EXACTLY when to pull them out.

My fries are better than McDonalds, and almost as good as the small old-timey-drive-thru burger joint up the road... they use peanut oil and their fries are like a combination between the most awesome bag of peanuts you've ever eaten and the most perfect golden brown potato... mix it with thier home-made ketchup and you've got a plate full of WIN, served up hot and fresh.

I wish I knew where to get peanut oil for cheap.

I've seen it at Wal-Mart numerous times in large jugs. Not terribly expensive either. If you filter your oil, you should be able to get multiple uses out of it.

You should try a little bit different technique.....

cut your potatos, then wash them until water runs remotely clean. Then soak them in warm seasoned (salt) water for about 15 to 30 minutes depending on how starchy they are. Once done soaking blanch them in the fryer for 2 minutes on a lower temperature.... let them cool on a sheet tray. Then crank your fryer up and cook them for 3-4 more minutes.

should be good. I like to toss them with two minced cloves of garlic.