- 4
Ingredients
- 4 large russet potatoes, peeled and run through a mandoline or otherwise cut into 1/2" thick strips
- 2 quarts peanut oil, or enough to fill your deep fat fryer or a large pot
- table salt
Preparation
Step 1
1. Fill a large bowl with ice water. Put the peeled and cut potatoes into the water to keep them from oxidizing. Leave the potatoes anywhere from 30 minutes to overnight, then rinse them well in cold water, and dry them off on kitchen towels, making sure to blot up as much water as possible.
2. In a deep fryer or heavy-bottomed pot heat the oil to 280˚F (140˚C). Blanch the potatoes in batches for about 6-8 minutes per batch. Be patient and be sure not to overcrowd the potatoes. When the potatoes have changed from opaque white to semitranslucent, take a spider and remove them to a draining rack or baking sheet while you finish the remaining batches. Let the potatoes rest for at least 15 minutes.
3. Bring the oil temperature up to 375˚F (190˚C). Fry the blanched potatoes in batches for 2 to 3 minutes per batch or until they are crispy and golden brown. Remove the potatoes with the spider, shake off excess oil and toss them into a large bowl that has been lined with a clean, dry towel. Repeat for the remaining potatoes, then add salt to taste. Toss the fries to distribute the salt evenly, then serve while still hot.