Note: Want to know why you have to double fry? Check it out here.
If you don't have a fry cutter or thick mandoline, take your time cutting the potatoes thinly and uniformly—it will pay off in the results. If your stove is especially weak, fry potatoes in two batches during step 3, keeping the first batch warm in a 200°F oven while frying second batch. Oil can be strained and reused.
- 4 large russet potatoes (about 2 pounds), peeled, cut into 3/8-inch matchsticks
- 2 quarts peanut oil
Place potatoes in bowl of cold water and rinse, changing water until water runs completely clear. Drain potatoes and dry thoroughly with paper towels or kitchen towels.
Using oil thermometer or instant read thermometer, heat oil in large Dutch oven or wok (oil should come no more than half way up the sides) to 350°F. Add potatoes and cook, stirring and turning frequently until pale blond with lightly bubbled surface, about 5 minutes (oil will drop in temperature when you add potatoes—adjust heat to maintain oil between 300 and 325 degrees F). Remove potatoes and drain on paper towel-lined baking sheet. At this point, potatoes can be refrigerated overnight, or frozen and kept in an airtight container in the freezer for up to 3 months.
Heat oil to 425°. Add potatoes and cook, stirring and turning frequently, until golden brown, about 2 minutes (oil will drop in temperature when adding fries—adjust heat to maintain temperature between 375 and 400°F). Transfer to paper towel-lined bowl, season with salt, and toss to remove excess oil. Serve immediately.