Thanks for joining me for another episode of Perimenopausal Cooking!! For restaurant style french fries (because YOU DESERVE IT), check out my tips below: 1. Use Russet potatoes and cut them into even pieces. 2. Soak them in cold, salted water for at least 4 hours in the fridge. 3. DRY THE HECK OUT OF THEM. 4. Coat them with sweet white rice flour, corn starch, or potato starch. 5. Season them with salt. 6. BONUS STEP FOR EXTRA CRISP: Place them in the FREEZER for another 4 hours. 7. Use not brand new but also not rancid vegetable oil (e.g., canola, safflower, avocado, etc.). 8. Bring temperature to around 300° F and work in batches (so as not to overcrowd and reduce the temp too much). 9. Cook for about 5 to 7 minutes—your fries will look PALE. 10. Let them drain on a cooling rack (a paper towel will just cause them to steam and get more soggy). 11. Let them rest for a good 30 minutes and up to a few hours (you want them to dry out even MORE). 12. Raise temperature of oil to around 4...