-
1
STEP ONE: PREP
-
2
Fill a large bowl with ice water.
-
3
Peel the potatoes and cut them into 1/2-inch- (1-cm-) thick sticks.
-
4
Put them immediately into the bowl of ice water to keep them from oxidizing.
-
5
Leave them in the water anywhere from 30 minutes to overnight, then rinse well in cold water to take out much of the starch.
-
6
STEP TWO: BLANCH
-
7
In a deep fryer or heavy-bottomed pot, heat the oil to 280F (140C).
-
8
Cook the potatoes in batches, about 6 to 8 minutes for each batch, until they are soft and their color has paled from opaque white to a semitranslucent white.
-
9
Do not get impatient and yank them out early.
-
10
Remove them from the oil with the skimmer or wire basket and spread evenly on the baking sheet.
-
11
Let them rest at least 15 minutes.
-
12
STEP THREE: FRY
-
13
Bring the oil up to 375F (190C).
-
14
No hotter, no cooler.
-
15
Fry the blanched potatoes in batches for 2 to 3 minutes each, or until they are crispy and golden brown.
-
16
Remove from the oil with the skimmer or wire basket, shake off the excess oil, and...
-
17
STEP FOUR: SERVE
-
18
...immediately drop the fries into the other large bowl, which has been lined with a clean, dry towel.
-
19
Add salt to taste and whip out the towel.
-
20
Toss the fries around in the bowl and serve while still hot.
