Made some fries last night to go with curried mussels. These fries were phenomenal! Crispy. Sea Salty. Yum. Using a mandoline (sp?) makes cutting the potatoes really easy. I peeled 3 russet potatoes, and cut into strips with the mandoline. All perfectly the same thickness. Then washed the potato strips in water 3 or 4 times, and let soak for about 10 minutes in an ice water bath. I heated up 2-3 inches of oil in a big Dutch oven, to about 375. Then you just throw all the fries in there which becomes a bubbling caldren immediatey. Kinda crazy looking. But I cooked these for 10 minutes, and then drained on a cooling rack with wax paper and paper towels underneath. After they cooled for about 20-30 minutes (while I was preparing those mussels), I tossed them back into the still very hot oil and stired them almost constantly for 2-3 minutes untill they were all a nice golden brown. I then drained them on the same cooling rack, and dusted with fresh ground sea salt. Tossed them in a bowl to coat, and served them hot. Really really awesome. I think next time I would pat down the fries after te second fry with a paper towel as they were a touch greasy. But just a touch... Overall these things rocked! And are really kinda easy... Sounds like more work than it was.