Cut the potatoes lengthwise into slabs approximately 1/4 inch thick. Then, cut the slabs into 1/4 inch strips. Make sure the fries are the same size so they will cook in the same amount of time.
Pour 3 cups of peanut oil into a heavy-duty cast-iron pan or Dutch oven. The oil should be 1/2 inch deep. If it is not, add additional oil.
Add the potatoes to the cold oil and turn the heat to medium-high.
Cook the fries for 15 minutes without stirring.
Stir the fries. Cook them an additional 5 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the fries and place on a wire rack to drain. Season with salt to taste and serve immediately.
Sharon's Expert Tips:
I don't usually peel my potatoes, especially when I am cooking with Yukon Golds because of their thin skin. But if you prefer, please feel free to peel your potatoes before cutting them up.
A wire rack works better and keeps your fries crispier after frying. They tend to get soggy if placed on paper towels to drain.
These homemade french fries are delicious dunked in my homemade sweet and spicy tomato jam, catsup or fry sauce.
While a cast iron skillet works great for frying, I always use my cast iron Dutch oven. The sides are much higher and keep any oil splatter to a minimum.
If you do decide to soak your potatoes in water before frying, be sure to dry them thoroughly with paper towels. Water and oil don't mix, and you will end up with a mess.
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