Ingredients
4 large russet potatoes
1 quart vegetable oil (for frying)
Salt (to taste)
Directions
1. Wash the russet potatoes thoroughly under cold water.
2. Peel the potatoes (optional, depending on your preference).
3. Cut the potatoes into 1/4 inch thick sticks.
4. Place the cut potatoes in a large bowl of cold water, and let them soak for at least 30 minutes. This helps remove excess starch and results in crispier fries.
5. Drain the potatoes and pat them dry with paper towels to remove as much moisture as possible.
6. Heat the quart of vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (163°C).
7. Carefully add the potato sticks to the hot oil, working in batches to avoid overcrowding. Fry them for about 5 minutes, or until they are soft but not brown.
8. Remove the fries from the oil and let them drain on paper towels.
9. Increase the oil temperature to 375°F (190°C).
10. Return the partially cooked fries to the oil in batches and fry them until they are golden brown and crispy, about 3-4 minutes.
11. Remove the fries from the oil and drain on fresh paper towels.
12. Immediately season with salt to taste.
13. Serve hot and enjoy!