Perfect French Fries

Perfect French Fries

4 large Idaho russet potatoes, cut (peeled optional) into ¼ by ¼ inch thick sticks

2 quarts peanut oil

    Salt & Pepper

Rinse cut potatoes in large bowl with lots of cold running water until water becomes clear.  Cover with cold water by 1-inch (add some ice).  Refrigerate at least 30 min.  In a large 5 quart dutch oven or deep fryer (electric), heat oil over medium-low heat until thermometer registers 325° F.  Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.  Drain ice water from cut fries and wrap in clean dish-cloth and thoroughly pat dry.  Add fries, a small amount at a time, to the hot oil.  Fry stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6-8 minutes.  Using a skimmer or slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels.  Let rest for at least 30 min or up to 2 hours.  When ready to serve the fries, reheat the oil to 360 degrees F Transfer the blanched potatoes, again a small amount at a time, to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute.   Transfer to paper lined platter and sprinkle with salt and pepper.  Serve immediately.