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1
Peel the potatoes and cut them into long strips from 1/4 to 1/2 inch wide and thick.
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2
Have ready a baking sheet lined with paper towels.
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3
Heat the fat in deep fryer to 325 and, if you are using a basket, heat the basket in the fat.
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4
See that the potatoes are completely dry; lift out the basket; toss a handful of the potatoes into it and lower them slowly into the hot fat.
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5
Cook for 5 to 6 minutes, or until they get rather flabby-looking.
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6
They should not brown.
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7
During the cooking, lift the basket and shake the potatoes around once or twice to prevent them from sticking together.
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8
Remove the potatoes as they are cooked to a baking sheet lined with paper towels and leave at room temperature from 1 to 1 1/2 hours, until you are ready to do your second frying.
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9
Then reheat the fat and basket to 375 or 380; toss the prefried potatoes back into the hot fat, a handful at a time; and fry for 2 or minutes, or until they are as brown as you prefer.
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10
Be sure to bring the fat back to the correct temperature after each batch.
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11
Keep warm in a 250 oven, on lined baking sheets.
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12
Season your French fries with salt and freshly ground black pepper just before serving.
