- 6 large russet or Kennebec potatoes, peeled and cut into 1/4-by-1/4-inch thick batons
- 2 quarts peanut oil
- Salt and pepper
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1 inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.
In a deep fryer, heat oil to 325 degrees. Be sure not to fill oil beyond maximum fill line.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use basket to carefully remove fries from oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve French fries, reheat oil to 350 degrees. Transfer blanched potatoes to hot oil and fry again, stirring frequently, until golden brown and puffed, about 3 to 4 minutes. Transfer to paper-lined platter and sprinkle with salt and pepper to taste. Serve immediately.
Seared Tri-tip Steak With Bearnaise Sauce And Pommes Frites
Classic Moules Marinieres with Pommes Frites
Grilled Flat-Iron Steak with Avocado, Tomato, and Red Onion Salad
Avocado, Tomato and Red Onion Salad
French Onion Soup
Fresh House Made Guacamole
Charlotte's Hot Shrimp Dip With French Bread Croustades
Classic Lyonnaise Potatoes