Foodservice Essentials FFC-50 French Fry Cutter, Silver Easy-to-use: place a potato on the shield between the pusher block and the blade frame and using one swift motion, pull the handle toward the blade to slice the potato. Makes 1/2-inch Thick fries: featuring a 3 1/8" square cutting area, this item will produce evenly cut French fries to reduce prep time Vintage look: for a vintage touch, this handle includes the embossed label "French fry cutter" on both sides Optimum stability: four screw holes, located 10" x 6 3/4" apart, are provided so you can mount your cutter to a cutting board, countertop, or wall for easy handling V-shaped trough: the shape and design ensures that the potato will remain secure in the cutter 4 large Russet potatoes Sea salt Filtered water Oil or fat of your choice for greasing baking sheet  we like sunflower oil Preheat oven to 450F (230C). Trim top and bottom of potatoes, creating a flat base. Cut potatoes usingFrench Fry Cutter. Soak fries in cold water 5 minutes. Drain and blot dry with paper towels. Combine fries, oil and salt in a large mixing bowl; toss to coat. Arrange fries in an even layer over large sheet pan. Bake 36-40 minutes or until deep golden brown. For extra crispy fries, let sit in bowl for an hour or longer Flavor is not in the potato. It is in the <span class="a-text-bold">FAT</span>.Make sure you use a flavorful high temperature oil such as sunflower oil. To add acidity,Add vinegar to oil mixture. Needs more spice? Add spices after combining the oil to the fries to make sure they bind.