Our best Classic french fry recipie:

You need:

Bintje/Russett/Idaho Potatoes: 1-2 medium-sized spuds per serving

some powdered sugar

Oil (plain old vegetable oil works, but shortening is even better)

A sharp knife

Let the potatoes sit for about a 4-7 days on a table. Don't worry about them sprouting eyes. They probably won't. If they do, break them off.

When the potatoes are ready (they should still be firm), peel them and cut out any green, black or otherwise yukky part.

Prepare a big bowl of water and add enough powdered sugar to make it pretty sweet (about 1 Tablespoon per cup of water or 15ml per 250ml)

The tricky cutting part (Cut 'em too thin and you've got blah potato sticks):
Cut the potato into about 1-1.25cm thick (about 3/8 inch) slices, and then cut the slices into sticks just as thick.

You should use a temperature-controlled fryer. Turn it on and heat the oil to 335 degrees F (170 degrees C). Only fill the fryer about halfway with oil! the Presto FryDaddy® works well, but fill only to the fill line.

You might want to let the cut potatoes soak in plain water for a few hours to let out excess starch. Then, drain them and put them into the sugar-water.

After the potatoes have soaked in the sugar-water for about 10 to 15 minutes, take some and drain them and then place them in the fryer. You should only put about half as many fries in the fryer as there is oil; fries need room to swim.

After about 30 sec., stir the fries (with a stick or fork or spoon!) so they don't stick together.

After about 4-6 minutes (depending on water content), they should be a dark golden-brown. Your fries are ready to come out of the oil and be drained.

The easiest way to drain them is to put them on a plate that has a lot of paper towels on it. If you want to salt them, salt them right away, then mix them around to drain them more and spread the salt.

Start another batch.

Don't let them sit around too long or they'll get soggy and mushy and not taste very good.