|Russet potatoes||4 Pound, peeled|
|Peanut oil||200 Milliliter|
Cut the potatoes into lengths about 1/4 x 1/4 x 3 inches (it is easiest to do this with a mandoline).
Place the potatoes in a large nonreactive bowl, cover with water, and set aside in the refrigerator for about 2 hours.
Pour the oil into a heavy-bottomed pot to a depth of 4 inches and heat over medium heat.
Drain the potatoes, then dry very thoroughly with paper towels.
Check the oil temperature with a kitchen thermometer.
When the oil reaches 325 F, cook the potatoes, without browning, in small batches, turning occasionally, until they are tender and their edges are slightly crisp, about 4 minutes.
Drain the potatoes on paper towels and allow to cool for about 20 minutes.
Remove the oil from the heat.
Reheat the oil.
When the temperature reaches 375°F, fry the potatoes in small batches until crisp and golden, 1 to 2 minutes per batch.
Drain on paper towels, sprinkle with salt, and serve.