The keys to crisp French fries are drying the potatoes well, using fresh oil, maintaining the oil at a constant high temperature, not crowding the potatoes in the pan and never covering the pan. The traditional method calls for cooking the potatoes twice. The first immersion in oil cooks the centers of the fries and firms their exteriors. The second cooking makes the potatoes crisp and golden brown.

If you do not have a deep fryer, use a deep, heavy saucepan and long-handled tongs or a wire skimmer. You will also need a deep-fat frying thermometer if the fryer lacks a built-in thermostat or if you're using a saucepan.

While the following method recommends peeling the potatoes, you may prefer to leave the skins on for a more rustic presentation. Either way, they're delicious.

There are a number of ways to cut the potatoes: Use a mandoline, the French-fry attachment of a food processor, or a very sharp knife.