French Fries

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Ingredients

1. 4 Idaho potatoes, peeled and cut into 1/4-inch by 1/4-inch lengths
2. 2 qts peanut oil or Crisco shortening
3. salt to taste

Instructions

1. Rinse cut fries in large bowl under cold running water until water turns from milky colored to clear. Cover with at least 1 inch of water, then cover with ice. Refrigerate at least 30 minutes. (Can be refrigerated up to 3 days ahead.)
2. In 5-quart pot or Dutch oven fitted with clip-on-the-pot candy thermometer, or in larger electric fryer, heat oil over medium-low heat to 325°F. Oil will bubble up when you add fries, so be sure you have at least 3 inches of room at top of cooking pot.
3. Pour off ice and water, quickly wrap potatoes in a clean tea towel, and thoroughly pat dry.
4. Increase heat to medium-high and add fries, a handful at a time, to hot oil.
5. Fry, stirring with large-hole slotted spoon, until potatoes are limp and soft and start to turn from white to blond, 6 to 8 minutes. (Oil temperature will drop 50 to 60°F during this frying.)
6. Use skimmer or slotted spoon to transfer fries to brown paper bag or paper towels to drain; let rest at least 10 minutes (can stand at room temperature up to 2 hours or be wrapped in paper towels, sealed in zipper-lock bag, and frozen up to 1 month).
7. When ready to serve fries, reheat oil to 350°F.
8. Using paper bag as a funnel, pour potatoes into hot oil.
9. Discard bag and set up second paper bag.
10. Fry potatoes, stirring fairly constantly, until golden brown and puffed, about 1 minute.
11. Transfer to paper bag and drain again.
12. Season to taste with salt, or other seasoned salt.
13. Serve immediately.

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