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However, the French Fries seem to be to thickly-cut, and thus, undercooked.

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The few I had were good, not great. While not undercooked, the ends seemed a bit dry and overdone.

I much prefer Nathan's fries, myself.

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This is Cook's Illustrated's recipe for French fries:

Pour peanut oil in a deep fryer or heavy saucepan (I use a cast-iron 5-Q Dutch Oven) to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks (or scrub skins thoroughly, and use a chef's knife to first, cut into 0.25" slices, then julienne at the same width). As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.

Refrigerate for at least 3 hours.

Dry the potato strips thoroughly (I use a salad spinner), this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. Cook for 6-8 minutes until they are soft and blonde. Remove the potatoes with a long-handled metal strainer (available at your local Asian grocery) and drain on wire frames above newspaper.

Wait at least 1 hour to 3 days.

Bring oil temperature up to 375 degrees F.* Return the par-fried potatoes to the oil in batches and cook a second time for 2 minutes until golden and crispy. Drain on towel paper in a deep bowl, season, shake, then serve immediately.

My favorite dipping sauce is 1/3 blue cheese salad dressing and 2/3 Heinz ketchup, swirled, not mixed...


*-this high temp will create smoke, so open the windows, vents, fans, etc.