-
1
Peel the potatoes and cut into 3/8-inch (1-cm) sticksthe size of a Crayola crayon.
-
2
Place the sticks in a deep bowl, sprinkle in 1 tablespoon salt, and mix in with your hands.
-
3
Pour in just enough hot tap water to cover.
-
4
Let sit for 1 hour.
-
5
Drain the potatoes, rinse well in cold water, and dry well with a salad spinner or a kitchen towel.
-
6
Pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer and heat to 260F (125C).
-
7
Working in batches, fry the potatoes for 4 to 6 minutes, or until almost tender.
-
8
Drain in the basket and place on a baking sheet.
-
9
Now heat the oil in the fryer to 360F (185C) in preparation for a quick double fry.
-
10
Again working in batches, fry the potatoes briefly to crisp them up but not color the outside.
-
11
They should still be a nice blond color.
-
12
Scoop them out of the oil, allow the oil to heat up again to the 360F, and then fry them one last time until crisp.
-
13
Do the taste test to see if they are ready, then pat them dry with paper towels.
-
14
Serve immediately sprinkled with salt or tossed in the butter with or without the cheese.
