Chicago Diner Burgers
The recipe for the burgers is here (via VegTimes, er... "Greens"?)
Peel and cut four russet potatoes into 1/2" thick fries, drop them in ice water for 30 minutes. Drain and rinse the potatoes.
In small batches, blanch in 275F peanut oil for 6-7 minutes (they'll get opaque, don't let them brown). Remove and let rest for at least 15 minutes.
Place the potatoes back into the oil in small batches, deep-fried at 375F for 2-3 minutes.
Drain on paper towels and add salt (or smoked paprika) immediately. Serve hot.