They also say to soak the potatoes after cutting them into uniform fries. This gets rid of the excess starch from the surface of the potatoes, which would otherwise make the fries brown too quickly.
Speaking of frying, Fine Cooking recommends using a neutral oil like peanut or canola. These have a high smoke point and will also let the natural potato flavor of the fries stand on its own.
And finally, try double-frying your fries. Fry them at a lower temperature to cook the potatoes and then a second time at a slightly higher temperature to crisp them up. The extra dip in hot oil is worth it for perfectly golden fries with a smooth, creamy texture.
Got it? Good!
Do you ever make french fries at home?
Related: Weekend Meditation: Fear of Frying