Canola oil gives me a case of ingestion from heck. I think the stuff is poisonous. Peanut oil would be a big improvement. I stumbled over this strategy form a dumb portugese yankee from Falls River Mass...so not sure he knows sheet from shineola. If you doing large batches may not work. Might want to snag some stuff called Tater White. Thats what the restaurants use to make them stay pretty.
Perfect French Fries
Emeril Lagasse, 2003
4 large russet potatoes peeled and cut into 1/4"X1.4" batons
2 qt peanut oil
Salt and pepper
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear.
Cover with water by 1-inch and cover with ice.
Refrigerate at least 30 minutes or up to 2 days.
In a 5-qt pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat to 325 F.
Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry.
Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.
Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels.
Let rest for at least 10 minutes or up to 2 hours.
When ready to serve the French fries, reheat the oil to 350 F.
Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute.
Transfer to paper lined platter and sprinkle with salt and pepper, to taste.