While the preferred potato for making french fries is the Russet, we used Yukon gold potatoes, which is what we had on hand (they're a great, versatile, all-around tater). I used the largest of three julienne blades on a mandolin to slice the potatoes into perfectly uniform fries (a mandolin also makes for quick work of the job of slicing potatoes).
The pre-fried fries were about halfway in thickness between a McDonald's french fry and a steak fry. For me, they might be the perfect size...the ratio of starchy interior to fried exterior is ideal. But a french fry of this size also presents a challenge - how to fry it in such a way that the interior cooks through but the outside doesn't burn or overcook.
In our cookbook (page 106), we describe a method of partially frying the potatoes, and then finishing them off by baking in the oven (a technique I learned from my mom). You also have two other options: 1) double fry the potatoes, or 2) blanch the potatoes first by pre-cooking them for about 5 minutes in a pot of boiling water (which is what we did this time). If blanching the potatoes, make sure you pat them dry well with a clean kitchen towel before frying. Wet potatoes are dangerous with oil whose temperature is hovering around 375 degrees. Remember: oil and water don't mix, and you risk either splattering hot oil, or flash steaming the water, both of which would make for a very bad day. Take the extra minute and dry the potatoes off.
A sprinkle of kosher salt finished off the fries, and we were ready to eat. I don't know exactly what it is, but homemade french fries always taste different than fries I have anywhere else. I feel like you can taste their natural, made-fresh goodness. So this summer, when you're busy grilling some hamburgers one weekend, why not pair those burgers with a side of fries?