-
1
Using a mandoline slicer or a sharp knife, slice the skin-on potatoes to about 1/2-inch thickness.
-
2
Slice again crosswise so you end up with 1/2-inch size fries.
-
3
Place in a large bowl with cold water as you work to help remove some of the starch from the potatoes.
-
4
Heat the oil in a large, heavy-bottomed pot over high heat until it reaches 320 degrees F. Set a cooling rack over a rimmed baking sheet and set aside.
-
5
Drain the cut potatoes in a colander thoroughly, removing any excess water with towels.
-
6
When the oil reaches the correct temperature, and working in batches, submerge the potatoes in the oil.
-
7
Fry 2 to 3 minutes, until the fries are pale and floppy.
-
8
Use a slotted spoon or wire basket to remove from oil, drain on paper towels, and cool to room temperature.
-
9
Turn the heat off under the oil.
-
10
Spread the fries out on a sheet and place into the freezer to chill, at least 1 hour.
-
11
Bring the fry oil to 375 degrees F. Re-immerse the frozen fries and cook until crisp and golden brown, 2 to 3 minutes.
-
12
Remove and drain on a roasting rack.
-
13
Season with salt while hot, and hold in a warm oven briefly, if necessary, while you fry the fish for Fish and Chips.
