- 1 large (about 12 ounces) baking potato per person, peeled
- Peanut or canola oil, for deep-frying
- Fleur de sel
Fill a large bowl with ice water. Trim each potato into a 3- to 4-inch-long smooth-sided block, then cut lengthwise into 1/2-inch slices. Cut each slice lengthwise into 1/2-inch-wide strips. Trim the fries 3 to 4 inches long by 1/2 inch square.
As you work, drop the potatoes into the ice water. Leave the potatoes in the ice water for at least a few mintues to rinse off the starch; they can be refrigerated in the water for up to a day.
Place a handful of potatoes in the fryer basket and carefully lower into the oil; do not crowd the potatoes. If the oil bubles excessively, lift up the basket for a few seconds, then return the potatoes to the oil. Repeat if necessary; the bubbles should calm down. Cook for 4 to 5 minutes or until the potatoes are cooked through but just lightly colored. Drain on paper towels; repeat with remaining potatoes. The potatoes can be fried a few hours ahead and kept at room temperature until the second frying.
For the second frying, reheat the oil if necessary to 325°F. Lower the fries into the oil a batch at a time as before, and fry 4 to 5 minutes or until crisp and evenly browned. Drain on paper towels, sprinkle with fleur de sel, serve hot.