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1
Cut potatoes with a 1/4 inch cut French fry cutter or mandolin or do it by hand.
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2
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Then add the potatoes to a large bowl and cover potatoes with water by 1-inch and then cover with ice. Refrigerate at least 30 minutes.
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3
In a 5-quart pot (using a deep-frying thermometer) or in an electric deep fryer, heat oil over medium-low heat until the thermometer reads 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
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4
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth and thoroughly pat dry.
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5
Increase the heat under your frying pot to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until fries are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes..
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6
Now, bring the oil temperature up to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.
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7
Enjoy!
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*Prep time is only about 10 minutes but you'll also need to figure in the 30 minutes they need to be in the refrigerator.
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9
Original recipe credit to Emeril Lagasse
