Instructions

1. Peel and cut the starchy vegetables into fries, discs or cubes about 1/4 to 3/8 inch thick. If you're making french fries, cut russet potatoes into 3/8-inch sticks measuring about 2 to 2 1/2 inches long.

2. Rinse the cut vegetables under cool water and spread them out on a kitchen towel. Blot the moisture from the veggies with paper towels and let them air-dry, about 15 to 20 minutes.

3. Fill a Dutch oven, wok or frying pan with 3 or 4 inches of peanut, canola, sunflower or other frying oil. Heat the oil on the stove on medium until it reaches 325 degrees Fahrenheit. It's hard to maintain an exact oil temperature, but as long as you keep it within 15 to 20 degrees of 325 F, it's fine. Use an instant-read or deep-fry thermometer to check the oil temperature.

4. Lower the vegetables into the oil using a mesh or slotted spoon. Fry the vegetables until small bubbles start forming on the surface of them, about 5 to 6 minutes. Stir the vegetables throughout frying.

5. Lift the vegetables from the oil and transfer them to a sheet pan lined with paper towels. Blot the vegetables with a paper towel. You can store the vegetables in the refrigerator if you want to wait to fry them the second time.

6. Set the heat to medium-high and bring the oil to 400 F. Return the vegetables to the oil and fry them until crisp, about 2 minutes.

7. Transfer the vegetables to a sheet pan lined with paper towels to drain, and season to taste while hot.