Serve these slender fries alongside our Flank Steak Panini.
- 2 lb. russet potatoes, scrubbed
- Canola oil for frying
- Kosher salt, to taste
Adjust a handheld mandoline to 1/8-inch julienne setting. Slice a potato into matchstick pieces, using the hand guard as the potato gets closer to the blade. Transfer the cut potatoes to a bowl of cold water and let stand for 10 minutes. Repeat with the remaining potatoes.
Rinse the potatoes in cold water until the water runs clear, then drain in a colander. Using a salad spinner, spin the potatoes in batches to remove the excess water. Alternatively, place a handful of the potatoes at a time in a clean dish towel and press firmly to absorb the water.
Preheat an oven to 200°F. Line a baking sheet with paper towels.
In a deep cast-iron pot or Dutch oven over medium-high heat, pour in oil to a depth of 2 to 3 inches, making sure the oil does not come more than halfway up the sides of the pot. Heat the oil to 375°F on a deep-frying thermometer.
Working in batches, add the potatoes to the oil and fry, stirring occasionally with a slotted spoon, until golden and crispy, 2 to 3 minutes. Using the slotted spoon, transfer the fries to the paper towel-lined baking sheet and immediately season with salt. Repeat with the remaining potatoes.
Place the fries on a wire cooling rack set over a clean baking sheet and keep warm in the oven until ready to serve. Serves 4 to 6.