Directions

1. 1

   Prepare the potatoes by peeling them or scrubbing them well under running water. Cut the potatoes into uniform sticks approximately ¼ inch thick and 3-4 inches long. As you cut them, place the potato sticks immediately into a bowl of cold water to prevent browning.

2. 2

   Drain the potatoes and pat them completely dry using a clean kitchen towel or paper towels. Moisture on the surface will prevent proper crisping, so ensure they are thoroughly dried.

3. 3

   Heat the peanut oil in a heavy-bottomed pot or deep fryer to 325°F. Use a thermometer to monitor the temperature carefully throughout cooking.

4. 4

   Working in batches to avoid overcrowding, carefully place the dried potato sticks into the hot oil. Fry for approximately 5-7 minutes at 325°F until the potatoes are tender but still pale in color. This is the blanching phase.

5. 5

   Remove the blanched potatoes from the oil using a slotted spoon and drain them on paper towels. Allow them to rest for at least 5 minutes between the two frying stages.

6. 6

   Increase the oil temperature to 375°F. Working again in batches, place the rested potato sticks back into the hotter oil and fry for 2-3 minutes until they are golden brown and crispy.

7. 7

   Remove the finished fries from the oil with a slotted spoon and immediately drain them on clean paper towels. Sprinkle generously with kosher salt while the fries are still hot so the salt adheres properly.

8. 8

   Serve the fries immediately while they are still hot and crispy. Transfer to a serving dish lined with paper towels to absorb any excess oil.