How do restaurants handle french fries?
The best way to do fresh cut is to cut and then fry them for three minutes. Take them out of the fryer and let sit for five then deep fry till golden brown. Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet. Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain. Crank the oil temperature up to 375 degrees F. and fry another five minutes. You can blanche a bunch of fries for use the next day. I make them and then wrap them in parchment paper and freeze them. Then when I want fries I just pull a batch out. Or the same day just do it all at once. Dip for three, wait five, dip it back in for another five or so till golden brown. This way they are cooked all the way through and the outside is crispy
