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Step 1
Start with large Idaho russet potatoes. Peel the potatoes or wash them and leave the skin. Square off the ends of the potatoes. Stand the potato on end and carefully make long downward cuts with a sharp knife. Use a knife or slicer and cut each slice of potato into long, uniform French fries.
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Step 2
Submerge the cut potatoes in a bowl of cold water to prevent browning while the other potatoes are cut. Pre-heat the fryer to 320 degrees F.
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Step 3
Remove the cut fries from the water and pat them dry on several layers of paper towels. Line a large baking dish with parchment paper.
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Step 4
Drop the cut potatoes into the hot oil to blanch them. Load the fry basket. Leave plenty of room for the potatoes to cook without sticking together. Remove the potatoes after 3 minutes, when they are just starting to turn golden brown along the edges.
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Step 5
Line the fries up on the parchment paper. Refrigerate until the potatoes are cool. Allow them to develop a starchy exterior. Increase the fryer temperature to 360 degrees F.
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Step 6
Drop the cold fries into the hot oil again. Cook until golden brown. Remove from the fat and drain on several layers of paper towel. Salt, if desired, and serve hot.
