homemade French Fries, they should be easy

Ok, homemade fries are supposed to be a piece of cake.  Cut the potatoes; drop them in oil, done.  Well it is not quite that easy although I wish it was.  Potatoes cook slowly but they burn quickly.  So of you try to just drop them in hot oil until they are golden brown the center may not be cooked.  If you cook them until the center is cooked the outside may be burned.  The way to get around this in fancy restaurants is to blanch or precook the fries in hot oil, then let them sit for a while.  When they are ready, recook them until golden brown, and viola perfect fries.  I have another way that works for us.  It uses less space and is more convenient, but not quite as high quality.  I cut the potatoes into fries then cook them in a covered baking dish for 5 minutes in the microwave.  Let them sit for a while in water, then deep fry them.  The type of potatoes you buy can make a big difference; most people prefer russets potatoes for fries. I am told they have less starch. So this is the recipe,

 Cut the potatoes into fries,

 Microwave them for 5 minutes,

Soak them in water and thoroughly rinse them

Dry them, I mean really dry them off.

While they are drying you should turn on your deep fryer and let it warm up.  The more oil in your deep fryer the more stable the temperature will be.  So you should always fill it as far as you can.  Now if there is not a fill line on your deep fryer that is OK, I have solved that for you.  Fill it up pretty full and throw in your fries, if it boils up and over side and across the counter; that is too much oil.  Once it comes down you have just the right amount.  Oh, and it’s always a good idea to have the wife standing by with a roll of paper towels!

Back to the fries, fry until golden brown, let cool and eat.  Let me know how you made out!