Hand Cut Fries with Celery Salt

By LETSEAT

Recipe courtesy Jeff Mauro

Ingredients

• Vegetable oil
• 4 large russet potatoes, scrubbed, peel-on
• Celery salt, for sprinkling

Preparation

Step 1

Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.

Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.