| Ingredients: 4 russet potato 3 Quart(s) oil, vegetable 1 Pinch(s) salt |
Directions:
You'll need a deep-frying thermometer (also called a candy thermometer) to make these fries. * 4 large russet potatoes, peeled * About 3 quarts vegetable oil * Salt Fill a heavy bottom, straight-sided pot (about 6 quarts) halfway with oil. Preheat the oil to 300 degrees. Cut potatoes into 1/2-inch sticks, rinse in cold water and dry well to prevent oil from spattering and spilling over the pot. In a large pot, fry the potatoes in several small batches until soft, but not brown, and until the foaming and bubbling of the oil has subsided. Drain the fries on paper towels. Raise the heat of the oil to 375 degrees and cook the fries in batches until crispy and golden brown. Drain on fresh paper towels. Salt to taste and serve immediately with whole-grain mustard aioli. |