Potato variety: the best are potatoes with yellow flesh and high starch content such as: Agria or Granola.
Peel the fresh potatoes and cut into even strips, at least 6 mm thick, then sort out small and irregular pieces of potatoes and use them elsewhere, because they brown faster and this is undesirable because of the acrylamide thing.
Now put the freshly cut potato sticks in boiling water and simmer for about 5 minutes, then drain and pat dry with a towel or kitchen paper.
Heat the deep fryer to 140 ° and do not fry too many fries for about 2 to 3 minutes. Shake the frying basket more often so that the fries don`t stick together. After pre-frying, distribute the fries on a baking sheet or other surface covered with kitchen paper and pre-fry the next batch. I usually pre-fry a lot more and then freeze the pre-fried fries.
Then heat the deep fryer to 180 ° and fry the pre-fried fries again for about 4 minutes until they look crispy, i.e. they should be golden yellow and only a little browned at the tips, because of the acrylamide contamination, dark fries should be sorted out .
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