DIRECTIONS
- Cut the russet potatoes into matchsticks. They can be extra thin or thick depending on your preference, but make sure all the pieces are the same size so they cook evenly. As you cut, drop the uncooked fries into a bowl of water. This removes the extra starch and allows them to crisp in the oil.
- Pat all the fries dry with a kitchen towel or a paper towel. Water in the hot oil will splatter and make a mess.
- Heat an inch of peanut oil in the Stock Pot to 325°. Peanut oil is most commonly used in restaurants for frying, but you can also use other neutral oils like vegetable oil and grape-seed oil as well. Use a thermometer to monitor your oil temperature.
- Drop a small handful of fries into the hot oil using tongs or a spider strainer. Move the fries around a bit so they don’t stick together. Don't crowd the pot with too many fries. Each should have enough space to be completely surrounded by hot oil. And speaking of hot oil, keep your hands away from it.
- Cook for 4 minutes or until the fries are light brown. Keep an eye on your oil temperature and adjust the heat to keep it near 325°.
- Use the tongs or strainer to pull the fries out of the oil and let them rest on a towel to cool for at least 15 minutes. At this point they are mostly cooked, but the extra crispiness you get at restaurants comes from frying them them again…
- Turn the heat up on the cooktop and bring the oil to 425°. Drop the fries back into the oil for 2 more minutes or until they turn medium brown. Line a bowl with paper towel while they are cooking.
- Put the fries in the towel-lined bowl and toss them around with a generous pinch of salt. Serve them hot!
