Peel the skins off the potatoes using a peeler or a paring knife. Place the fully peeled potatoes into a large food storage container filled with water. This will prevent the potatoes from turning brown as you peel the rest.

Cut each potato lengthwise into four pieces.

Cut each quarter lengthwise into four additional pieces. You should be able to get 16 fries out of each potato.

Soak the cut potatoes in a large food safe container filled with water for at least 30 minutes or overnight to remove any excess starches.

Drain the potatoes using a colander or strainer. Remove any excess water by patting the potatoes dry with paper towels or a kitchen cloth.

Heat a medium pot with the sunflower and peanut oil. The oil should be about 325°F (165°C), but you can test the heat without a thermometer by cooking a single fry and checking for doneness. The fry should not brown, but it should get soft.

Fry the first batch for 5 to 6 minutes, or until the core of each fry is soft. Remove the fries from the oil with a sieve or spatula and spread them over paper towels on a large plate to drain and cool for 10 minutes.

Note: If you want to freeze the fries to cook later, pack the cooled down fries into a large freezer bag and freeze them until ready to use.

Reheat the same sunflower and peanut oil. You may add another cup of sunflower oil if the previous oil has reduced significantly since the first fry. The oil should be about 375°F (190°C), but you can test the heat without a thermometer by testing how a single fry cooks. If the fry successfully browns, then the temperature is adequate.

Fry the fries for 5 to 6 minutes or until they've developed a golden brown exterior.

Note: If you are frying them frozen, cook for 7 to 10 minutes

Remove the fries from the oil using a sieve or spatula and allow them to drain on paper towels. Season them with salt and pepper to taste.