I Found The Perfect French Fries

Perfect French Fries:

1. Fill a 6 qt Dutch oven or a heavy bottomed pot with vegetable oil and heat to 350°F (176°C).
2. Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat them with paper towels until they’re as dry as possible.
3. Working in batches, carefully add the potatoes to the hot oil and fry, stirring occasionally.  Cook for 4-5 minutes or until golden brown. 
4. Using a spider, transfer the fries to a paper towel-lined baking tray and season immediately with salt to taste. Toss the fries while seasoning to get an even coating.  Serve hot with dipping sauces of choice. 

Double Fry:

1. Fill a 6 qt Dutch oven or a heavy bottomed pot with vegetable oil and heat to 320°F (160°C).
2. Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat them with paper towels until they’re as dry as possible.
3. Working in batches, carefully add the potatoes to the hot oil and fry, stirring occasionally. Cook for about 3 minutes, or until the potatoes turn pale in color, and are just cooked through.  
4. Using a spider, transfer the potatoes to a paper towel-lined baking tray and pat with additional paper towels to remove excess oil. 
5. Over medium high heat, raise the temperature of the oil to 350°F (176°C). Return the par-cooked potatoes to the oil.  Stirring occasionally, cook for 30-45 seconds, or until golden brown. 
6. Using a spider, transfer the fries to a large mixing bowl and season immediately with salt to taste. Toss the fries while seasoning to get an even coating.  Serve hot with dipping sauces of choice.

Battered Fry:

1. Fill a 6 qt Dutch oven or a heavy bottomed pot with vegetable oil and heat to 350°F (176°C).
2. Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat them with paper towels until they’re as dry as possible.
3. In a large mixing bowl whisk together the flour, ancho chile powder, smoked paprika, garlic powder, cayenne powder, and salt. Add the water and whisk until smooth and fully combined.  If the batter is too thick, add a couple of tablespoons of water until it resembles a watery pancake batter, more specifically, a tempura-like batter. 
4. Add the potatoes to the batter and toss by hand to fully coat. Working in batches, drain off the excess batter from the potatoes and carefully add them to the pot of hot oil. Stirring occasionally, cook the potatoes for 3-4 minutes or until deep golden brown.
5. Using a spider, transfer the fries to a large mixing bowl and season immediately with salt to taste. Toss the fries while seasoning to get an even coating.  Serve hot with dipping sauces of choice.

Par Cook Then Fry (Steak Fries):

1. Preheat the oven to 350°F (176°C). Wrap the potatoes in aluminum foil and cook until the potatoes are fork tender, about 40-60 minutes. Transfer the potatoes to the fridge to chill overnight. Note: If you prefer to boil the potatoes, you can pre-cut them into 6-8 wedges and boil to the desired doneness. Drain and chill the potato wedges overnight in the fridge.
2. Fill a 6 qt Dutch oven or a heavy bottomed pot with vegetable oil and heat to 350°F (176°C).
3. Cut the cold baked potatoes into 6-8 wedges. Working in batches, carefully add the potatoes to the hot oil and fry, stirring occasionally. Cook for 3-4 minutes or until golden brown and crispy. 
4. Using a spider, transfer the fries to a large mixing bowl and season immediately with salt to taste. Toss the fries while seasoning to get an even coating.  Serve hot with dipping sauces of choice.

Triple-Cooked:

1. Fill a 6 qt pot just halfway with water and bring to a boil over medium high heat. Add baking soda, white distilled vinegar, and salt.
2. Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat them dry with paper towels until they’re as dry as possible.
3. Add the potatoes to the seasoned boiling water and par-cook for 30-45 seconds. Using a spider, transfer the potatoes to a paper towel-lined baking tray and pat them as dry as possible.
4. Fill a 6 qt Dutch oven or a heavy bottomed pot with vegetable oil and heat to 320°F (160°C). Working in batches, carefully add the par-cooked potatoes to the hot oil and fry, stirring occasionally. Cook for 2-3 minutes or until the potatoes turn pale in color and are just cooked through.
5. Transfer the potatoes to a paper towel-lined baking tray. When cool enough to handle, arrange the potatoes in a single layer on a parchment-lined sheet tray. You may need two sheet trays if you cut more potatoes than the recipe suggests.  Place the tray into the freezer for a minimum of 3-4 hours, but ideally overnight. Reserve the cooking oil for the third fry. 
6. Heat reserved oil to 350°F (176°C) over medium high heat. Working in batches, carefully fry the frozen potatoes, stirring occasionally.  Cook for 2-4 minutes, or until golden brown and crispy. 
7. Using a spider, transfer the fries to a large mixing bowl and season immediately with salt to taste. Toss the fries while seasoning to get an even coating.  Serve hot with dipping sauces of choice.

Brined Fries:

1. Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible.
2. In a quart-sized mason jar, whisk together the water and salt. Add the garlic, mustard seed, and peppercorns, followed by the cut potatoes, ensuring that they’re fully submerged in the brine. Top the jar with a loose-fitting lid but do not seal the container. Leave the jar undisturbed at room temperature for 3-5 days. Note: if there is any overflow in the jar, transfer the potatoes to a larger container and add additional brine. 
3. Fill a 6 qt Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C).  
4. Drain the brined potatoes and pat dry using paper towels. Working in batches, carefully fry the brined potatoes, stirring occasionally. Cook for 1-2 minutes, or until the fries are pale in color. 
5. Using a spider, transfer the potatoes to a paper towel-lined baking tray and pat with additional paper towels to remove excess oil. 
6. Over medium-high heat, raise the temperature of the oil to 350°F (176°C). Working in batches, carefully return the potatoes to the oil and fry, stirring occasionally.  Cook for 2-3 minutes, or until deep golden brown and crispy. 
7. Using a spider, transfer the fries to a large mixing bowl and season immediately with salt to taste. Toss the fries while seasoning to get an even coating.  Serve hot with dipping sauces of choice.