French Fries - cooking recipe

Ingredients

4 large, long Idaho potatoes
peanut oil
kosher salt or coarse sea salt

Preparation

Peel and slice potatoes lengthwise into stick 1/4-inch thick. Place in a bowl, cover with water and refrigerate 16 hours.
Drain potato sticks and lay out on dish towels to dry.
Be sure they are completely dry before frying.
In a deep-fryer with a candy thermometer clipped to the side, heat 2-inches of peanut oil to 300\u00b0.
Add just enough potatoes to cover the base of the frying basket, and cook until slightly limp, 1 1/2 to 2 minutes.
Do not brown.
Lift basket and drain fries.
Transfer potatoes to a baking rack and separate sticks.
Repeat with remaining potatoes. Increase heat to 375\u00b0.
Again, add potatoes in batches to the oil. Fry until chestnut brown on edges and crisp.
Drain and transfer to a bowl lined with paper towels.
Immediately season with salt, tossing to coat.
Serve.
Yields 4 servings.