Makes about 6 servings
peanut or vegetable oil for frying
2 russet potatoes
kosher salt and freshly ground
pepper to taste
Heat the oil in the Cuisinart® 3.4-Quart Deep
Fryer to 325°F.
Cut potatoes into french fry-cut uniform sticks
(about 6mm x 6mm) or into slices ¼ inch or less
thick. As you cut, put the potatoes in a bowl of
ice water to keep them from turning brown.
Drain and dry the potato strips completely and
thoroughly. They cannot be at all wet, or the oil
will spatter and spit. Fry the potatoes in small
batches. Cook for about 3 minutes, remove and
drain on layers of paper towels.
Increase temperature of oil to 375°F. In small
batches again, fry the potatoes for a second
time, this time about 4 minutes, until golden and
crispy. Drain on fresh layers of paper towels.
Season to taste and serve immediately.
Seasoning suggestions: herb blends, Cajun or
Creole seasonings, and chili powder.