- Bring a large pot of water to a boil while you're peeling the potatoes (if you want them peeled). After peeling, slice the potatoes as thick as you like in whatever shape you like, but put them into a bowl of cold water while they're waiting for the next step.
- Boil the sliced potatoes for about a minute. This will not only begin their cooking, but also prevent the sugars from oxidizing and turning the raw potatoes brown. Drain and collect them in a colander.
- In a second large pot, bring at least 2 quarts of canola oil to a temperature of 360 degrees. Use a fat thermometer to monitor this. The oil should not fill more than one-third the depth of the pot.
- Put a handful of the cut, blanched, cooled fries into the hot oil. Stand there with a skimmer or slotted spoon to stir the pot should the foam rise too high.
- Fry the potatoes until they're just light brown. Remove and drain. Let the temperature of the oil return to 360 degrees before lowering the next batch.
- When ready to serve, heat the oil back up to about 400 degrees. I warn you that we are in grease-fire territory here, and you should be very careful about this. Have a dry-chemical fire extinguisher handy. (Never, ever use water to put out a grease fire.) It might be best to do this outside. Place a handful of the once-fried fries back into the basket and lower it into the hot oil. Fry for about 15 seconds; they will brown very quickly, and may even puff up. Drain, salt, pepper, and serve immediately.