I never peel a potato. I slice them and deep fry them. In addition I make a mixture of seasoned salt and flour and immerse them before I fry. They turn a beautiful brown and to me, the seasoning adds a wonderful taste to the potato.
I was in Montreal several weeks ago and as I was going south toward Vermont, I stopped at a roadside place that served European style frites. Must be the potato because they were better than what I fry. The owner spoke only French and could not explain his process, or maybe he wouldn't
On another trip to Houma, louisiana, I stopped at another place that cooked their fries in lard, Didn't sound good, but was delicious.
Paul E. Smith