Serves:  10 servings

Ingredients

8 large russet or Idaho potatoes, peeled and cut into thick batons

Canola or peanut oil for frying

Salt and pepper

 Directions

• Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear.
• Cover with water and ice. Refrigerate at least 30 minutes and up to 2 days.
• In the deep fryer, heat oil to around 163 degrees Celsius.
• Drain ice water from cut fries and dry thoroughly.
• Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.
• Fry, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
• Remove fries from the oil and set aside to drain on paper towels.
• At this point the half cooked fries can be refrigerated for up to 2 days before final frying.
• When ready to serve the French Fries, reheat the oil to 180 degrees Celsius.
• Transfer the blanched French fries to the hot oil and fry again, until golden brown about 1 minute.
• Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.