SERVES 4
The potatoes must be soaked in cold water, fried once, cooled, and then fried a second time—so start this recipe at least one hour before dinner.
2½ |
pounds russet potatoes (about 4 large), scrubbed and cut lengthwise into ¾-inch-thick wedges (about 12 wedges per potato) |
2 |
quarts peanut oil |
Table salt and ground black pepper |
1. Place the cut potatoes in a large bowl, cover with cold water by at least 1 inch, and then cover with ice cubes. Refrigerate for at least 30 minutes or up to 3 days.
2. In a large Dutch oven fitted with a clip-on candy thermometer, heat the oil over medium-low heat to 325 degrees. (The oil will bubble up when you add the potatoes, so be sure you have at least 3 inches of room at the top of the pot.)
3. Pour off the ice and water, quickly wrap the potatoes in a clean kitchen towel, and thoroughly pat them dry. Increase the heat to medium-high and add the potatoes, one handful at a time, to the hot oil. Fry, stirring with a Chinese skimmer or large-holed slotted spoon, until the potatoes are limp and soft and have turned from white to gold, about 10 minutes. (The oil temperature will drop 50 to 60 degrees during this frying.) Use the skimmer or slotted spoon to transfer the fries to a triple thickness of paper towels to drain; let rest for at least 10 minutes. (The fries can stand at room temperature for up to 2 hours.)
4. When ready to serve the fries, reheat the oil to 350 degrees. Using the paper towels as a funnel, pour the potatoes into the hot oil. Discard the paper towels and line a wire rack with another triple thickness of paper towels. Fry the potatoes, stirring fairly constantly, until medium brown and puffed, 8 to 10 minutes. Transfer to the paper towel–lined rack to drain. Season with salt and pepper to taste. Serve immediately.