The Fries that Changed Our World

Josh wanted fries for his birthday. Fries are work. And they don't improve with time, so you HAVE to work fast. A new technique was needed here, and www.ourbestbites.com once again stepped into the gap. Their french fry recipe is the best.

Potatoes (we do 1 per eater, but they were good sized mediums)
Frying oil (we like coconut [coacoanut anyone? You did all read Two Heads Are Better Than One, right?])
Salt

Alright nasty part first: scrub the potatoes. I

DO NOT

like scrubbing potatoes. I supose you could peel them. But I kinda like fries with skins. The potatoes are so much more real. Cut into 1/4 inch strips (If you've got a good mother-in-law, and she'll help you with this step, all the better). Alrighty then, we want to heat our oil to 325 degrees. This is where if you found an electric frying pan at a garage sale it's going to be a little easier, but a thermometer in a stove top pan works fine too. I do both so as to get enough before breakfast the next day. I need my sleep. When the oil is hot enough, gently dump in a layer of future fries. Cook for 5-6 minutes. Remove from oil and place on a plate. At this point I don't bother to line the plate or anything. Put the next batch in when the temp is back up to 325, and continue until all strips have been half cooked.
Now raise the oil temperature to 375 degrees. And, now replace the first batch of fries in the oil. Cook for 1-3 minutes, or until browning. OBB says they continue browning after being removed, so don't over do it. I say, yeah, somewhat. Now fish them out, and place on paper towels (or an environmentally responsible substitute) to drain, and salt while blazing hot. Repeat with remaining limp, pale, half cooked potato strips.
Now, grab a big burger with all the toppings, or in Josh's case, a slab of Stromboli, and dig in! On second thought, if you don't grab that burger, you'll have more room for more fries.