Pick Your Potato

• A good potato makes a strong foundation for tasty French fries. In addition to flavor, starchy potatoes with a low water content lend your homemade fries a solid structure that's not too soggy. Speaking to the "Chicago Tribune" in 2011, chef Ben Sheagren recommends russet or Idaho potatoes. In particular, “Fine Cooking” suggests Burbank russets for their mild but distinct potato flavor. Steer clear of new potatoes or varieties such as Yukon Gold or Red Bliss because these lead to waxy fries. Taters that are a bit older -- but not mushy or rotted, of course -- work particularly well because they have a lower water content than very fresh spuds.

Potato Prep

• Removing excess starch from the potatoes makes for crisp, pleasingly textured fries. To cut down on starch, soak your cut potatoes in cold water, refrigerating them for one to eight hours before frying them. Rinse the fries thoroughly after the soak. This cuts back on excess sugar, prevents the fries from sticking together and makes for a crisp finish. Roll the fries -- evenly cut, of course, to ensure even cook-through -- in a fine dusting of cornstarch for a crunchy, crusty finish.

Blanch Those Spuds

• Frying your potatoes twice is key to crispy, flavorful fries. First, “blanch” the fries at a lower oil temperature -- about 250 to 325 degrees Fahrenheit -- until they cook through. Then, remove the fries from the oil and allow them to rest at room temperature for about an hour before dipping them in hotter oil, about 350 to 375 F, for a few minutes just before serving. This gives the fries a browned hue and pleasingly crunchy texture.

More Tater Tips

• Use a mild oil with a high smoke point, such as peanut oil or canola oil. These types of oils don't overpower the spuds, allowing the potato flavor to shine through. Season your fries right after the second frying, just before serving, so that your spices lend the fries a fresh pop. To ensure evenly cooked fries, use a candy thermometer to monitor your oil temperature. Likewise, frying on the stove top in a Dutch oven helps the oil maintain a consistent temperature, which leads to fries that are crispy on the outside and uniformly creamy on the inside. For a smoky, rich flavor, add a few spoonfuls of rendered bacon fat to your frying oil.