Russet Potatoes 2

Oil                       4L

Any recipes with few ingredients rely totally on technique. This method is as old as the hills.

Slice the Russets into fries, the thickness depends on you. The key is to make them all consistent in their size for even cooking.

If you have time, soak them over night in cold water; if not then precede strait to the fryer.

Make sure the fries are not wet when you put them in the fryer. Blanch the fries in 275F oil until you can squish them between your index finger and your thumb with little pressure. Drain them well and cool in the fridge.

When you want to cook them, preheat the oil to 375F and place the fries in the oil being careful not to splash. Fry until crisp, season with coarse salt and take your cholesterol pill.