I seldom make french fries at home, and when I do, I usually purchase the frozen kind and bake them in the oven.  This time around, I decided to make them myself as the accompaniment to the lamb sliders I shared with you a few days ago.  Making the perfect fries, golden brown potatoes with a soft and creamy inside and crunchy exterior, takes a bit of time and effort. It involves cutting the potatoes uniformly into the desired shape, soaking the cut potatoes in water and then frying them twice, first at a low temperature to cook them through and then at a higher temperature just before service to brown and crisp them. Continue reading →