fresh cut fries

Today we turned some bland potatoes into a batch of excellent fries. Only takes a few minutes of cutting and a few minutes of frying.

What you need:

potatoes (we used two large potatoes)

a knife

a potato peeler (if you so desire)

a cutting surface

oil (around 400 degrees)

Begin by heating your oil, while you proceed with undressing your potatoes.Now that your potatoes are naked it is time to begin to make potato flanks.Now that we are all flanked and planked out it is time to cut the fries. A good way to do this is to steak a small knife or a tiny pole into the flanks.
Then slice to the thickness that pleases you most. We cut rather thin fries on this batch.
After you have all the fries cut you are ready to fry. If you are not frying the fries immediately let them soak in water, so they won't turn an odd color.
Try to pat the fries dry as much as you can before frying as to avoid oil splashing and what not.

Load the fries up.
Commence the frying. Thin fries tend to be done before they start to turn brown; however, thicker cut fries tend to brown more.
When you deem them complete. Remove and let them cool out and relax on a few paper towels. This helps to rid some of the excess oil.
Now its time to plate them with your main dish or eat them by their lonesome if that was your intention. In our case we paired the fries up with a few in house battered corn dogs.
And there you have it. Fresh cut fries.