The Crispiest, Crunchiest French Fries Ever!

I have stumbled into the final perfect recipe for truly crispy crunchy French fries thanks to my granddaughter, Daniela, who suddenly had a yearning for French fries but the only potatoes in the house were already baking in the oven. The baking potatoes had been in the oven for a little under half an hour, and I wondered if I took some out, took the skins off and sliced them, whether that would  work. They were perfectly crispy and crunchy, soft on the inside and disappeared in minutes! I used to peel and slice the potato first then soak them in cold water. Drying the potatoes on paper towels then deep frying, the potatoes always seemed to be a bit pappy, sometimes we tried frying the potatoes twice, but nothing has ever come close to this latest method!

Ingredients

6 baking potatoes
Salt
Vegetable Oil

Directions

Preheat the oven to 405 Degrees Fahrenheit.
Wash the potatoes and place in a baking dish, pierce the potato skin with a fork in two places then sprinkle the potatoes with salt.
Bake in the oven uncovered for half an hour.
Remove
Let cool a bit.
Peel off the skin and slice into French fry pieces.
In a saucepan, heat vegetable oil approximately one inch deep.
Let the oil become hot so that when you drop a French fry in the oil, it sizzles.
The fries brown really fast, do a small batch at a time.
Let fries drain on a paper towel
Serve with tomato ketchup or whatever you love to dip your fry in.
Excellent by themselves too!