I really want to make standout french fries from hand cut Idaho russet potatoes. Crispoy on the outside, creamy on thje inside. I'm close, but not quite there yet. Here's my method: Cut fries and soak in water for about half hour Drain fries. Blanch in 200 degree peanut oil for exactly 2 minutes Remove fries to sheet pan while I heat fryer to 350 degrees Fry fries in 350 degree peanut oil until golden brown season with kosher salt They are really good tasting fries, but not AWESOME. Not quite enough crisp enough. Anyone have any secrets you are willing to share?