The Perfect French Fries

Ingredients

• 2  pounds russet or baking potatoes, scrubbed
• 1  bottle (24 oz.) peanut oil
•   Kosher salt

Directions

1. Cut potatoes lengthwise into 1/4-inch-thick slices. Stack 3 slices, then cut into 1/4-inch-wide sticks. Transfer potato sticks to a large bowl; add enough cold water to cover. Repeat. Refrigerate potato sticks for at least 2 hours or up to 8 hours.

2. Drain potatoes; transfer to a large jelly-roll pan lined with paper towels. Blot potatoes until dry.

3. Heat oil in a medium Dutch oven or deep fryer over medium heat to 325 degrees F. Line another jelly-roll pan with paper towels. Place one fourth of potatoes in a frying basket or fine-meshed sieve; cook 2 to 4 minutes, turning occasionally, until potatoes are tender and edges are slightly crisp (potatoes should not be browned). Drain on paper towels on jelly-roll pan.

4. Heat oil over medium heat about 5 minutes, until temperature registers 375 degree F. Heat oven to 300 degree F. Cook potatoes in batches 2 to 3 minutes, until crisp and golden. Transfer French fries to a cookie sheet and keep warm in oven. Repeat process with remaining potatoes. Sprinkle French fries with salt. Makes 4 servings.

Note: Oil can be used again for frying. Cool completely and strain through a double thickness of cheesecloth. Cover and store at room temperature.