4 large Idaho Potatoes
1 quart Peanut Oil
1 tablespoon Kosher Salt
1. Peel and slice potatoes into 1/2 inch sticks and place in a bowl of iced water for at least 30 minutes, or even overnight. Rinse to remove the starch.
2. Deep fry potatoes in batches at 280°F/140°C for 6-8 minutes until semi-translucent white. Remove from oil, spread evenly on a baking sheet and leave to rest for 15 minutes.
3. Deep fry the blanched potatoes in batches in oil at 375°F/190°C for 2 to 3 minutes, until crispy and golden brown. Remove and shake off excess oil.
4. While still piping hot drop the fries into a large bowl lined with a clean dry towel and add salt to taste. Remove the towel and toss the fries around in the bowl, serve while still hot.
TONY'S FAVORITE COOKBOOK
BESIDES THe ONES HE WROTE