French Fries

potato super bowl vegetarian kid-friendly quick & easy oscars father's day bastille day dinner lunch european deep-fry gourmet sugar conscious vegan pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher small plates

N/A

Makes 4 to 6 servings

Source

Ingredients

About 8 cups vegetable oil

2 pounds medium baking (russet) potatoes, peeled

Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with french fry or large (1/4-inch) julienne blade

Accompaniment: mayonnaise

Method

Heat 1 1/2 inches oil to 325°F in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes with slicer into 1/4-inch sticks.

Fry potatoes in 5 batches for 1 1/2 minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain. (Return oil to 325°F between batches.)

Heat oil to 350°F. Refry potatoes in 5 batches until golden and crisp, about 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 350°F between batches.)

Season fries with salt.