A heap of these perfectly crisp, golden, double-cooked fries makes the perfect accompaniment to any sandwich.
- Servings: 10
Source: Martha Stewart Living, February 2009
- 6 medium russet potatoes, peeled and cut into 1/2-inch-thick sticks
- 8 cups safflower oil
- Coarse salt
Place potatoes in a large bowl, and cover with cold water. Refrigerate for 8 hours. Drain, rinse, and pat dry.
Heat oil in a large pot over medium heat until it registers 310 degrees on a deep-fry thermometer. Line 2 baking sheets with paper towels. Carefully add potatoes to oil in small batches. Cook for 3 to 4 minutes, turning occasionally. (They will not color much.) Using a slotted spoon, transfer fries to paper towels to drain. Let cool.
Increase heat so oil reaches 350 degrees. Fry potatoes in small batches until golden brown, 3 to 4 minutes. Transfer fries to paper towels to drain. Season with salt, and serve immediately.