2.  Potatoes - 1 per person is more than enough!
 1qt/ltr cooking oil - peanut oil is best
 Seasonings - I just used salt, but this is where you can
get creative!
 Knife for cutting
 Colander for rinsing
 Pot for frying

3.  Cut potatoes
 If you plan to keep the skins on
(why wouldn't you!), scrub the
potatoes well.
Cut potatoes into 1/4" fry shapes. Or fatter if you like
"steak fries." I like em skinny and crisp!
Rinse cut potatoes in a large bowl with lots of cold
running water and cover with water by and ice.
Refrigerate at least 30 minutes.

4. RELATED ARTICLES ABOUT FRENCH FOOD
AND COOKERY
 moelleux aux noix
 recette omelette aux truffes