Ingredients:
- 6 to 8 russet or other baking potatoes, about 2 lb. total, peeled if desired
- Kosher salt, to taste
- Peanut or canola oil for deep-frying
- Malt vinegar sea salt, to taste
Directions:
Cut the potatoes into sticks 1/4 to 1/2 inch thick. Place in a large bowl of salted water and let stand for at least 1 hour or up to 3 hours. If desired, change the water once to remove the excess starch. Drain the potatoes and pat dry.
Line a baking sheet with paper towels. In a deep, heavy fry pan or saucepan over medium heat, pour in oil to a depth of 4 to 5 inches and heat to 325°F on a deep-frying thermometer. Working in batches, add the potatoes, being careful not to crowd the pan. Fry the potatoes, stirring once or twice, until they are almost tender but still pale and waxy, 6 to 8 minutes. Using a slotted spoon, transfer the potatoes to the paper towel-lined baking sheet to drain. Let stand for at least 5 minutes or up to 3 hours.
Just before serving, line another baking sheet with paper towels and reheat the oil to 375°F. Working in batches, fry the potatoes again until golden brown, 1 to 2 minutes. Transfer to the paper towel-lined baking sheet to drain. Season generously with malt vinegar sea salt and serve hot. Serves 6 to 8.
Adapted from a recipe by Williams-Sonoma.
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