Homemade French Fries

This recipes is from America's Test Kitchen.  Find it HERE.  (This link may only be good until the television season it over)

INGREDIENTS

• 2 1/2pounds russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below)
• 2tablespoons cornstarch
• 3quarts peanut oil (or vegetable/canola oil)
• 1tablespoon vegetable oil

INSTRUCTIONS

• 1. Rinse cut potatoes in large bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.
• 2. Pour off water, spread potatoes onto kitchen towels, and thoroughly dry. Transfer potatoes to large bowl and toss with cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed baking sheet and let rest until fine white coating forms, about 20 minutes.
• 3. Meanwhile, in large, heavy-bottomed Dutch oven fitted with clip-on-the-pot candy thermometer, heat peanut oil over medium heat to 325 degrees.
• 4. Add half of potatoes, a handful at a time, to hot oil and increase heat to high. Fry, stirring with mesh spider or large-hole slotted spoon, until potatoes start to turn from white to blond, 4 to 5 minutes. (Oil temperature will drop about 75 degrees during this frying.) Transfer fries to thick paper bag or paper towels. Return oil to 325 degrees and repeat with remaining potatoes. Reduce heat to medium and let fries cool at least 10 minutes.
  5. Increase heat under Dutch oven to high and heat oil to 375 degrees. Add half of fries, a handful at a time, and fry until golden brown and puffed, 2 to 3 minutes. Transfer to thick paper bag or paper towels. Return oil to 375 degrees and repeat with remaining fries. Season fries with salt and serve immediately.
  • TECHNIQUE

    • 
      1. Rinse cut potatoes.
    • 
      2. Toss potatoes with cornstarch.
    • 
      3. Air-dry potatoes.
    • 
      4. Blanch potatoes, in two batches, in 325-degree oil; let cool.
    • • 
        6. Finish fries, in two batches, in 375-degree oil.
      TECHNIQUE

      SQUARING THE SPUD

      

      The best way to uniformly cut fries is to start by trimming a thin slice from each side of the potato. Once the potato is "squared," you can slice it into 1/4-inch planks and then cut each plank into 1/4-inch fries.