Cut potatoes into french fry sized strips (between 1/4" - 1/2" wide, depending on preference). Lay the potato strips on a sheet pan lined with paper towels. Blot tops of the potato strips dry with paper towels.
Place the potatoes in your preferred frying vessel. We fry outside using our DiscIt Grill (a propane burner outfitted with a heavy disc-shaped pan). If frying inside, use a large, heavy-bottomed dutch oven.
Add just enough room temperature, neutral oil to the pan (such as peanut oil or canola oil) to barely cover the fries.
Bring the oil and potatoes to a simmer over medium heat. The oil and potatoes should stay somewhere between a simmer and slow boil for the entire process.
Let the potatoes go undisturbed until they start to get a little color on them. Stirring them too early will cause them to break into pieces. Once they begin to turn golden, they will be sturdy enough to stir. Once this occurs, occasionally stir and turn them over in the oil to encourage even browning.
It will take a total of 30-40 minutes of gentle frying for the potatoes to finish cooking.
Remove fries from the oil and drain on a paper toweled lined baking sheet. Immediately season with your choice of AlbuKirky Seasonings Casa Seasoning or Green Chile Rub. Both are excellent on these fries!