How to make crispy french fries out of fresh potatoes?

I cut potatoes into wedges, season with s&p and oilive oil, dried rosemary and garlic poweder. Roast in hot 400 degree oven for about 15-20 minutes, turning once until crispy. I like to serve with a horseradish mayo for dipping.

I just answered a similar question yesterday and don't have the energy to type it all out again. Please look back through Y/A to about 20-24 hrs ago. Double frying the potatoes is the trick!

A chef gave me the answer! you cut up your fries, get your oil to smoking point, half cook them then take them out to drain & semi cool. reheat the oil to the same level again & finish cooking.THAT is what makes them crispy.

**** The trick to crispy French fries, is you need to fry than twice, first Slice your Potatoes put them in a bowl of water and put them in the refrigerator for a couple hours, this will pull some of the starch out of them, then remove them from the water and dry them as best as possible, in small batches Fry in hot oil for a short period of time and not really trying to cook them all the way yet, remove them to a paper towel and do another batch, after you fried all the potatoes and they have cooled ,fry them over again this time they will fry very fast and they will get brown and crunchy.

You peel 'em, cut into the proper shape for french fries, then pre-cook 'em. That involves boiling them in water for about four minutes, draining all the water off, and then placing them in hot oil and frying them for a minimum of seven minutes if they're shoestring potato sized, up to twelve minutes for thicker ones. Take 'em out when they're nicely browned and season 'em immediately - like Emeril says, that's when they're vulnerable. If you want 'em super-crisp, you'll need to extend the frying time by a good five minutes.

you fist chomp them up. into like french fry w/e. then you put them in grease. and when they look good take them out