Perfect Preparation

• Beginning with firm potatoes with no bruises helps ensure a firmer, better tasting fry after cooking. Peel or leave the potatoes unpeeled as desired -- the peel has no effect on the texture of the finished fry. Take the time to trim out any dark spots, eyes or other blemishes so they won't affect the finished fries. Cut the potato into 1/4-inch wide sticks. Thin French fries cook more evenly than thicker fries so are less likely to become soggy.

Successful Soaking

• Soaking the fries rinses off any excess starch, but more importantly, it helps plump up the raw fries so they develop a better, firmer texture when it's time to cook them. Soak the cut fries at room temperature in a bowl of water for a couple of hours, or boil them briefly in hot water to speed up the process. Bring the potatoes to a boil in a pot of water and cook them for about 5 minutes, or until they just begin to soften. Drain, cool and dry the potatoes before frying them.

Double Dipping

• Double-frying is the most important technique if you want to avoid a soggy French fry. Heat a pot of oil to 300 to 320 degrees Fahrenheit, using a candy or frying thermometer to monitor the temperature. Fry the potatoes in the oil for 1 or 2 minutes, or just enough to soften but not brown them. Fry in small batches of about seven fries -- overcrowding can keep the fries from cooking evenly. After the initial fry, heat the oil to 350 F and fry them again in small batches for 2 to 4 minutes, or until they are golden brown with a crisp exterior and tender interior.

Simply Serve

• French fries have the crispest texture when served immediately. Season the fries with salt, pepper or other desired spices immediately after removing them from the oil. Drain them for no more than a minute or two on a paper towel. The longer fries sit and cool, the soggier they may become. Avoid covering fries before serving, because the cover traps steam, which makes the potatoes soggy.