Ingredients
- 2 pound unpeeled russet potatoes (about 3 large), scrubbed
Preparation
Baking Directions:
Bring large pot of salted water to boil.
Line large baking sheet with several layers of paper towels.
Cut 1 potato lengthwise into ¼ inch-thick slices.
Stack 2 to 3 potato slices at a time and cut lengthwise into ¼–inch-wide sticks.
Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes.
Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain.
Repeat cutting, blanching, and draining remaining potatoes.
Pat potato sticks dry with additional paper towels.
(Can be made 4 hours ahead.
Let stand uncovered at room temperature.)
Pour enough canola oil into heavy large pot to reach depth of 4 inches.
Attach deep-fry thermometer to side of pot; heat oil to 350 F.
Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes.
Transfer to clean paper towels to drain.
Sprinkle with salt and pepper.
Serve immediately.
Tips:
For best results, serve each batch of fries immediately.
If necessary, they can be kept warm on a rimmed baking sheet in a 300 F oven while the remaining potatoes are fried.
