Peel and then slice with a mandoline, about ½ in thick.

Keep the raw fries in water.

Toss fries in cornstarch, no oil, the water is a perfect bonding agent - make sure that all fries are evenly coated

Fry until done, salt to taste!!

I fry them all the time & they are never mushy. You need to fry them twice- Fry intitially at 350, remove them & turn the oil up to 375. When you fry them the second time they crisp up in under 2 minutes.