Ingredients
6mediumrusset potatoes
8cupsafflower oil
coarse salt
Preparation
Peel and cut potatoes, then place in a large bowl, and cover with cold water. Refrigerate 8 hours. Drain, rinse, and pat dry. Heat oil in a large pot over medium heat until it registers 310 degrees F on a deep-fry thermometer.
Line 2 baking sheets with paper towels. Carefully add potatoes to oil in small batches. Cook 3 to 4 minutes, turning occasionally. (They will not color much.) Using a slotted spoon, transfer fries to paper towels to drain. Let cool.
Increase heat so oil reaches 350 degrees F. Fry potatoes in small batches until golden brown.
Transfer fries to paper towels to drain. Season with salt, and serve immediately.
