Homemade French Fries with Five Dipping Sauces

Ingredients

• 4 servings roasted peppers sour red
• 3 pounds baking potatoes (baking) (5 or 6)
• 4 servings salt 
• 4 cups vegetable oil for deep-frying

Equipment

• bowl
• baking sheet
• oven
• pot
• kitchen thermometer
• kitchen towels
• slotted spoon
• colander

Directions

1. Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear.
2. Drain in a large colander.
3. Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
4. While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.
5. When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.)
6. Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
7. Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.)
8. Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.
9. •Potatoes can be cut 4 hours ahead and kept submerged in a bowl of cold water.•Fries can stand at room temperature between first and second frying for up to 2 hours. Fries can be made 2 hours ahead and left at room temperature. Reheat on a rimmed baking sheet in a heated 350°F oven