4-6 medium Russet potatoes, peeled
cold water
peanut oil for frying
kosher salt
Using knife or French-fry cutting attachment for food processor, cut potatoes into 1/4" strips. Place potatoes in a bowl of cold water and stir to remove starch. Drain and pat dry to remove excess moisture.
Heat a large Dutch oven with enough oil for deep frying. Heat to 375 degrees. Fry potatoes in 2-3 batches, being careful to maintain at least 370 degrees. Remove fries with wire strainer and drain on paper towels. Repeat until all of the potatoes have been fried, always allowing oil to heat back up to desired temperature. After the last batch is done, place all of the cooked fries back into hot oil for a second fry, for 1-2 minutes. Remove and drain on paper towels. Sprinkle with salt and serve warm. Serves 4.
