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Ingredients
- 2 pounds potatoes, preferably Bintjes or Idaho, peeled and sliced lengthwise into 1/3 by 1/3 by 2 1/2-inch sticks
- Vegetable oil, for frying
- Fine sea salt
Method
- Soak potatoes in cold water to cover for a minimum of 1 hour and up to 24 hours.
- Drain and pat dry.
- Heat 3 inches oil in a large stockpot to 275 to 300 degrees F. Line 2 baking sheets with paper towels.
- Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked, but barely colored.
- Using a slotted spoon, transfer to 1 of the prepared baking sheets to drain in a single layer.
- Increase oil temperature to 350 to 360 degrees F. Fry potatoes in small batches, turning occasionally, until crisp and golden brown.
- Using a slotted spoon, transfer to prepared baking sheet in a single layer.
- Sprinkle with salt and serve immediately.
