Homemade Fries

My father made these for the first time while I was away, and again now, upon my request. We have made fries and sweet potato fries in the oven before, but never in the deep-fyrer. Partly because we have only had the deep-fryer for a few years now. We are not big on deep-fried food, but a light frying with just a little oil and these fries are delicious! My father has now perfected the process - the potatoes need to be peeled and cut and placed in ice, then fried twice, with a 30 minute rest in between frying times to cool. Not exactly sure on the science on that one but it sure works. Apparently three fry times are even better, but that is a bit labor intensive. I am not a huge fry fan, but homemade fries that still resemble potatoes and not just greasy sticks I do enjoy. I eat them plain - not even a little salt or ketchup. I bet sweet potatoes would be good like this too, or even squash or carrot fries. My father has now perfected these fries - and they are delicious and crispy, even using the same batch of oil as the first time. They go well with a variety of different meals, breakfast, lunch, supper, or even a snack!