YIELDMakes 4 to 6 servings\ACTIVE TIME40 min\TOTAL TIME1 hr
INGREDIENTS
1)About 8 cups vegetable oil
2)2 pounds medium baking (russet) potatoes, peeled
3)Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with french fry or large (1/4-inch) julienne blade
4)Accompaniment: mayonnaise
PREPARATION
1.Heat 1 1/2 inches oil to 325°F in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes with slicer into 1/4-inch sticks.
2.Fry potatoes in 5 batches for 1 1/2 minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain. (Return oil to 325°F between batches.
3.Heat oil to 350°F. Refry potatoes in 5 batches until golden and crisp, about 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 350°F between batches.
4.Season fries with salt.
Cooks notes:
If you dont have an adjustable- blade slicer, you can slice the potatoes with a knife lengthwise into 1/4-inch-thick slices, then cut into 1/4-inch sticks.