Serves 4 or ummm 2
(recipe adapted slightly from The Joy of Cooking)
- 4 large Russet potatoes, peeled & sliced into strips
- 3 inches of peanut oil (vegetable oil will work)
- kosher salt
Heat oven to 200 F. Place peeled& sliced potatoes in a bowl of cold water and soak for 30 minutes to help remove starch. Pat the potatoes dry and put them in the oven on a cookie sheet for about 5 minutes to remove all of the excess moisture.
When ready, heat deep fryer/ heavy pot with oil to 330F. Drop the potatoes about 1 cup at a time and fry until the spattering ceases, about 2 minutes. Skim out the potatoes with a slotted spoon and drain on paper towels. They will be pale and limp and easy to crush with your fingertips. Let cool for at least 5 minutes before you start the second frying.
For the second frying, heat the oil to 365F. Fry the potatoes in small batches until they are golden brown. Turn the fries onto paper towels, then add them to a rack over a cookie sheet in the oven to keep warm.