Say what you want about the nutritional value of the McDonald's menu. Ask anyone which fast food chain has the best fries and even the staunchest McDonald's haters will tell you everyone else wishes their fries were as good as McDonald's. Having two young children means that McDonald's is a frequent stop when we're running errands or heading to ball practice and need to pick something up for dinner. More times than not, that's fine by me as I find myself craving their fries from time to time. My hand to the sky, as I right this post, my mouth is watering just thinking about them. And now, thanks to this three ingredient recipe (yep, that's it), I can make them at home anytime I want. I think I hear my arteries weeping.

Shine from Yahoo! caught up with David Myers, owner and chef at Comme Ca in Los Angeles and Las Vegas and asked him to duplicate the process. While it only contains the aforementioned three ingredients, the process takes a little over 2-hours to complete. But as they say, good thing comes to those who wait.

According to Myers, you'll need 6 russet-style potatoes, peanut oil for frying, and a fine sea salt. Begin by peeling the potatoes and squaring off the ends. Next, slice the potatoes into 3/8 inch sticks and soak them in water for two hours, changing the water after the first hour. Whatever you do, DON'T SKIP THIS STEP! Soaking the potatoes ahead of time pulls out the excess starch and almost guarantees you're finished product will have that crispy outside you're looking for.

After the soak, dry the potatoes thoroughly with paper towels. I can tell you from experience that water and hot oil don't get along so well and cause the oil to pop and splatter which is no fun especially when it lands on your bare forearms.

Now you're finally ready to fry. Myers suggests a two step cooking process which begins by heating about an inch of peanut oil to 290-degrees in a large, heavy-bottomed pot. Cook the potatoes for about two minutes and remove them while they're still pale. Transfer them to a cooking sheet lined with paper towels and pop them in the fridge to stop the cooking process.

While the potatoes cool, kick the heat up on your oil to 370 degrees. Once the fries are cool to the touch, dump them back into the oil in batches and let them for 3-4 minutes so they get golden and crispy.

As you remove them from the pot, shake off the excess oil and toss them into a large bowl. Toss them with the salt and BOOM! You have fries worthy of theft by the Hamburgler.