Categories: Fries

Ingredients

• 4 unpeeled medium baking potatoes
• Vegetable oil, for frying
• 1 tbsp. kosher salt

Directions

1. Cut potatoes lengthwise into 3/4-inch-thick slices. Place in a large bowl, and cover with cold water. Refrigerate for 4 hours. Drain, and thoroughly pat dry with paper towels.

2. Line 2 large rimmed baking sheets with paper towels. Top with wire racks.

3. Fill a large Dutch oven halfway with oil and heat over medium heat until a deep-fry thermometer registers 325.

4. Working in batches, fry potatoes, turning frequently, until they begin to turn light brown, about 5 minutes. Remove using a slotted spoon, and let drain on prepared racks. Refrigerate until chilled.

5. Reheat oil over medium-high heat until thermometer registers 365. Working in batches, fry potatoes, turning occasionally, until golden brown and crisp, 4 to 5 minutes. Remove using a slotted spoon, and let drain on paper towels. Sprinkle with salt. Serve hot.

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