Instructions

• Wash 4 pounds russet potatoes and cut them into 1/2-inch-thick sticks, leaving the peel on.
• Place the cut potatoes in a large bowl and cover with cold water. Soak at least 1 hour or up to overnight to remove excess starch.
• Drain and rinse the potatoes with cold water. Dry them thoroughly on paper towels or a clean kitchen towel—they must be as dry as possible to minimize oil splatter.
• Pour oil for frying into a large Dutch oven or heavy pot to a depth sufficient for deep-frying (enough to cover the fries). Heat the oil to 300°F (150°C).
• Working in batches (do not overcrowd the pot), fry the potatoes at 300°F (150°C) for 5 minutes. Use a slotted spoon to remove each batch and drain on paper towels.
• Increase the oil temperature to 400°F (205°C). Return the par-fried batches to the hot oil and fry each batch until golden brown and crispy, about 5 minutes.
• Remove the fries with a slotted spoon, drain on paper towels, and immediately sprinkle with salt to taste while the fries are still hot. Serve.