Perfect Fries

By dbfv101

A heap of these perfectly crisp, golden, double-cooked fries makes the perfect accompaniment to any sandwich.

Ingredients

• 6 medium russet potatoes, peeled and cut into 1/2-inch-thick sticks
• 8 cups safflower oil
• Coarse salt

Details

Servings 10
Adapted from marthastewart.com

Preparation

Step 1

Place potatoes in a large bowl, and cover with cold water. Refrigerate for 8 hours. Drain, rinse, and pat dry.

Heat oil in a large pot over medium heat until it registers 310 degrees on a deep-fry thermometer. Line 2 baking sheets with paper towels. Carefully add potatoes to oil in small batches. Cook for 3 to 4 minutes, turning occasionally. (They will not color much.) Using a slotted spoon, transfer fries to paper towels to drain. Let cool.

Increase heat so oil reaches 350 degrees. Fry potatoes in small batches until golden brown, 3 to 4 minutes. Transfer fries to paper towels to drain. Season with salt, and serve immediately.