Fries (Chips)

By Stef -

Jared made these as part of our fish and chips night. He said he combined a few recipes and couldn't remember the sources. These were awesome and get a 7.  We seasoned them with salt, a bit of garlic powder, and some Lawry's seasoned salt. I'm glad I didn't use too much of the seasonings (other than the salt), because they really didn't need much. 

4-5 Large Russet Potatoes

Cut potatoes into uniform strips using mandolin or knife. Place in cold water.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

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