Prep Time: 1 hour includes soaking

Cook Time: 20 minutes

Serves: 4

Ingredients:

2 pounds russet potatoes, unpeeled or peeled

1 quart vegetable or peanut oil

Salt, to taste

What to do:

Cut potatoes lengthwise into 1/4-inch-thick slices, and then cut slices into sticks about 1/4 inch wide. Alternatively, you can use a mandolin with a fry blade to speed up the process.

Soak potatoes in cold water for at least one hour. Once you have your potatoes ready, heat oil to 300 degrees F in a large fry pot.

Transfer potatoes to a towel or paper towels and dry thoroughly. Cover a countertop, baking sheet, or large serving platter with fresh paper towels.

Working in batches, add potatoes to the fry pot (do not overcrowd) and fry for 3 minutes. Transfer fries to paper towels to drain and blot while you cook the remaining potatoes.

When all potatoes have been fried, increase oil temperature to 400 degrees F., fry potatoes a second time, working in batches, until golden brown, about 2 to 4 minutes or until golden brown.

Using a large slotted spoon or fry basket, drain and transfer hot fries to a large bowl and sprinkle with salt and toss to coat. Serve immediately.