Servings: Serves 8
- 6 large russet potatoes (3 1/2 pounds)
- 1 1/2 quarts vegetable oil
Note: To make perfect fries, cook the potatoes twice.
Scrub potatoes, but do not peel. Cut them into halves, lengthwise. Then cut each half into 6 wedges (12 slices per potato). Place in a bowl and cover with cold water; let sit 30 minutes.
Heat 4 to 5 inches of oil in a deep fryer or a deep, heavy pot with a candy thermometer. Heat oil to 330°. Drain and dry potatoes thoroughly with paper towels. Have a plate with 3 layers of paper towels ready. In small batches, fry potatoes until oil spattering stops, about 3 minutes. With a slotted spoon, remove and place on prepared plate. Fries will not be crisp or brown yet.
Increase heat of oil to 365° to 370°. Prepare a new plate with paper towels. Repeat the cooking in small batches until potatoes are golden brown and crisp. Remove and keep warm. Salt fries while hot. Serve with ketchup.