For the best French fries let cut potatoes stand in cold water for one hour before frying. Dry thoroughly. Fry them just a few minutes and blot off the grease. Fry a second time until golden brown. Put them in a brown paper bag. Sprinkle with a little kosher salt and shake. You will drain and salt in one action.
To store: To keep potatoes from sprouting, put an apple in the potato bag.
To reduce baking time: Drop the potatoes in boiling water for 10-15 minutes, remove; pierce with fork and bake as usual. You can also put the potatoes in the microwave for about 10 minutes prior to baking and get the same result.
To keep from budding: Put an apple in the bag in the refrigerator
To keep raw potatoes from turning brown: Place in cool bowl of water with lemon juice or vinegar – About 1 tablespoon for every cup of water.
To whiten cut potatoes that have already turned brown: Place them in a pan of milk at a bare simmer.