We often try to stay away from French fries (although I especially find it hard today because of McDo’s Twister Fries) but there’s not permanently staying away from the wonderfully cut potatoes. So, the next best thing? Find the perfect recipe for the perfect French fries.

Here is a recipe from Bobby Flay’s Burgers, Fries & Shakes.

Ingredients: (serves 4)

5 large Russet potatoes, peeled or well scrubbed, if leaving leaving the skin on
1 quart peanut oil
Kosher salt

Procedure:

1. Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.

2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325° F. Line a baking sheet with paper towels and set aside.

3. Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.

4. Increase the heat of the oil to 375° F.

5. Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

I don’t know with you, but I like my fries to have dips—gravy, barbecue, cheese or what not. There’s nothing more fulfilling than dipping a deep-fried potato sticks into a creamy dip. But be sure you don’t do this everyday. Eating such high-calorie food always will not be good for your health.