Classic Pommes Frites
|Russet potatoes||2 Pound|
|Vegetable oil||4 Cup (64 tbs)|
|Kosher salt||To Taste|
|Black pepper||To Taste|
Peel potatoes, then slice them into 1/4-inch-thick planks.
Stack a few of the planks and slice them lengthwise into 1/4-inch-wide sticks; repeat until all potato planks are cut into sticks.
Rinse potatoes with cold water; dry thoroughly on towels.
Heat oil in a large, deep pot to 325°.
Partly cook potatoes in batches in the hot oil until potatoes are soft but not brown, 4-5 minutes.
Remove potatoes with a slotted skimmer; drain them on a cooling rack atop a paper-towel-lined baking sheet.
Chill potatoes for a minimum of 30 minutes before second frying.
Reheat oil to 375°.
Add chilled potatoes in batches; fry until golden brown, 2-3 minutes.
Stir fries for even browning.
Drain fries on the prepared cooling rack and baking sheet.
Season hot fries with salt and pepper.