Hand-cut seasoned French fries

I cut a red potato into 1/4" pieces. I didn't peel the potato, since I ended up squaring it off as much as practical and peeling off the corners to make more evenly sized pieces. This results in a little more waste, but makes it easier to cook the potatoes evenly since the pieces are a more uniform size.

frenchfries2.jpgAnd it doesn't have to be a red potato - russet, Yukon gold, and many other potatoes are popular for fries. I just happened to have some red potato from from CSA Week #15.

Soak the cut potatoes in cold water for 15 minutes or so.

frenchfries3.jpgDry thoroughly.

Heat oil in the deep fryer to 270°F.

Blanch the potatoes for 4 minutes, then remove to a wire rack. They won't be browned yet, but should be cooked through.

When ready to serve, heat the oil to 370°F.

Return the potatoes and fry until golden - 2 minutes to 2:30.

Remove to a wire rack, paper towel, or kraft paper. Salt immediately. Season with pepper, garlic powder, and cayenne pepper.

Also: the closely related steak fry recipe.