Ingredients :
- 2 pounds russet potatoes peeled and cut lengthwise into evenly sized 1/4-inch matchsticks
- 5 cups vegetable oil
- Salt to taste
Directions :
- In the bottom of a large bowl, add cut potatoes. Cover completely with cold water and soak for at least 15 minutes (up to 24 hours).
- Drain well and spread evenly on a clean kitchen towel, patting dry on top with a second towel. Toss and continue patting until the potatoes are mostly dry, then divide into 3 piles.
- Set a colander over a bowl for draining. In a Dutch oven, deep pot, or deep fryer, heat oil over medium-high heat to 330 degrees. Add ⅓ of the potatoes to the oil and cook 4 minutes. Using tongs or a slotted spoon, transfer to the colander to drain.
- Return the oil temperature to 330 degrees and repeat with remaining potatoes, letting the grease drain for at least 10 minutes after the third batch.
- Increase the oil temperature to 350 degrees. Again working with ⅓ of the fries at a time, return to the oil and fry until golden brown, about 3 to 4 minutes. If the oil temperature is higher than 350 degrees, the fries will brown quickly and should be removed to prevent scorching.
- Remove to a baking sheet, season with salt to taste, and repeat with remaining French fries.
