3 or 4
russet potatoes (about 1½ pounds), scrubbed, cut into wedgesCoarse salt
1Preheat oven to warm. Line 2 large baking sheets with paper towels; set aside. .2Pour oil into large deep skillet or wok to 1-inch depth. Attach deep-fry or candy thermometer to side of skillet, making sure bulb is submerged in oil, but not touching bottom of skillet. Heat oil over high heat until thermometer registers 390°F. .3Carefully slide 8 to 10 potato wedges into skillet. (Do not crowd skillet or oil will lose too much heat.) Reduce heat to medium-high; cook until potatoes are deep golden brown and skin is crispy, about 4 minutes, turning gently to separate wedges so that they cook evenly. .4Carefully remove potatoes and arrange in single layer on prepared baking sheet. Blot excess oil from potatoes using paper towels. Discard paper towels. Place baking sheet in oven to keep potatoes warm. .5Repeat steps 3 and 4 with remaining potatoes. Sprinkle potatoes with salt to taste. Serve hot.