• 4 or 5 Russet Potatoes (can substitute other kinds)


• 32 oz bottle Pure Vegetable Oil


• Salt


• Seasoned Salt (optional)

WARNING! Vegetable oil will become very hot and can severly
burn you or cause a fire. Be careful!

1. Rinse potatoes


2. If you don't want the skin left on your potatoes, peel
   them.


3. Fill a large pot less than halfway full with vegetable oil and
   place it on the stove at the highest temperature. The idea is to
   have enough oil to keep the fries submerged. Too much oil will
   result in an overspill when you add the fries, which can be very
   dangerous.


4. Slice up the potatoes, not too thick, but not too thin. About
   1/4" square and the length of the potato. Be sure to cut out any
   bad spots.


5. When the oil is hot enough (after about 10 minutes) start
   adding the fries. Don't just dump them or you will get splattered
   with hot oil and it will not be fun. Let the fries sort of slide
   off the edges of the pot so they make as little of a splash as
   possible.


6. Stir with a metal (do not use plastic) spooned spatula (a
   regular spatula can work, but not as well) every few minutes, but
   keep the fries under the oil.


7. After about 10 to 15 minutes, the fries should be somewhat
   browned. Start scooping the fries out with the spatula, letting the
   excess oil drain back into the pot before placing them on a plate
   layered with 2 paper towels.


8. You may want to get just a few out and let them cool just
   enough to see if they are done.


9. Salt generously. These aren't very good without enough salt.
   You'll know when it's enough. If you have seasoned salt, use less
   table salt and add the seasoned salt for a Bojangles like taste,
   but not so Kick-you-in-the-pants

Four medium sized potatoes was just enough for three of us, but had
we not been eating 2 burgers I'm sure we could have handled
more.



As I mentioned above, deep frying needs extra attention to avoid
potential problems. Don't put too much oil in the pot, and don't
dump the fries in all at once. Those two things should keep you
straight.



Another key point is to keep the oil hot. Many flat surface ranges
do not let the oil get hot enough, but you can still cook the
fries. Gas or coil top electric ranges work best. Just keep the
temp on high the whole time and you'll be good to go.