Categories: Sides
Ingredients
- 6 large Russet potatoes
- vegetable or peanut oil, for frying
- sea salt
Directions
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Peel and rinse the potatoes, then cut them into sticks by carefully slicing the potato into 5 or 6 thin slabs, then stacking a few pieces at a time and slicing them into thin sticks. Take your time to get them nice and thin.
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Place the fries in a large bowl and cover them with cold water. Swish them around to remove the extra starch, then pour off the water and replace it with fresh. Do this once more, covering with fresh water and setting them aside to soak for 2-3 hours.
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When you’re ready to make the fries, drain off the water and lay them on baking sheets lined with paper towels. Blot them with more paper towels to dry them as much as you can.
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Heat a few inches of oil in a heavy pot to 300. In 3 or 4 batches, use tongs to place a small number of fries into the oil. Fry until the potatoes are soft, but not at all starting to brown, about 2 minutes per batch.
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Remove each batch and drain them on new/dry paper towels. When all the potatoes have had their initial frying, turn up the heat until the oil reaches 400. When the oil’s hot, start frying the potatoes in batches again. This time cook until they’re golden and slightly crisp. Remove them from the oil and drain them on new paper towels.
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Sprinkle with sea salt and dive in!