I suppose you know how to fry your own french fries, but maybe you don’t do it because you don’t have a deep fryer. Frying in any old pot or saucepan can be difficult, because it’s hard to maintain the correct heat, even if you have a thermometer clamped to the side. It’s easier to just buy them frozen and cook them in the oven. Some frozen brands come out pretty nice. I have to admit that I rarely make fries, but I had a gallon of oil from the egg rolls I made recently, and it had not been adversely affected by that meal, since none of the egg rolls leaked their centers into the oil. Sometimes, like when frying fish or onion rings, oil takes on that flavor, so I only use it once.

Homemade fries are like the ones you get at the fair with soft interiors and some crispness, but not really a crunchy exterior, and that’s after frying them twice. Thinner ones will be crispier. My husband loves the softer kind of fry over the crunchy ones. At the fair, I like them with salt and vinegar, but last night we had a cheese/green chile dip.

Cut and keep in cold water

Dry well before frying

Drain after first short fry

Second fry

Done and salted