In a post earlier today, I mentioned that we had homemade French fries with our steak last night. I thought I would share with you our method for making fries. It's not original; I first found it in Jeffrey Steingarten's _The Man Who Ate Everything_.[p]1. Cut up the potatoes about the size of McDonald's fries. You can peel the potatoes if you want, but it's not necessary.[p]2. Wash the fries in lots of cold water to remove the starch from the surface. Dry them thoroughly.[p]3. Put the fries in a deep, heavy pot, large enough so that the fries don't come up any more than, say, 4 inches from the top.[p]4. Pour in your favorite frying oil to just cover the fries (we use peanut oil) and turn the heat on HIGH. (Remember that fresh oil generally does not fry as well as oil that's been used once or twice before.) Pretty soon the oil will begin boiling. The only danger is splattering. We often use a splatter guard.[p]5. Carefully turn the potatoes once or twice as they cook, just to make sure they cook evenly.[p]6. They're done when...well, when they look done. It generally takes 15 minutes at our house. Your timing will depend on the amount of fries, the pot you use, and your heat source. Remove the fries from the oil with a strainer. We generally put the drained fries into a clean paper bag with some salt and chopped flat-leaf parsley, and shake for a few seconds. It seasons the fries and the bag absorbs any excess oil.[p]The first time we tried this method, we expected greasy, soggy fries. It just goes against everything I ever learned about deep frying. What a surprise! I honestly can't tell the difference between this method and the old-fashioned, labor-intensive two-fry method.[p]For the more adventurous and if calories and cholesterol are not an issue (do people like that exist?), you can fry the potatoes in duck or goose fat. For a couple of months, we were using half peanut oil and half goose fat. At first we were puzzled when our waist lines ballooned out. Then we remembered the goose fat. Rather than die of a heart attack and have to be buried in a piano case, we went back to just peanut oil. :-([p]Comments are welcome, of course.[p]Happy grilling, everyone!