Tony’s Favorite French Fries
- 4 Idaho potatoes big, long ones
- 2 quarts peanut oil to fill fryer or pot
- Table salt
- Fill a large bowl with ice water. Peel the potatoes and cut them into 1/2-inch thick sticks. Put them immediately into the bowl of ice water to keep them from oxidizing. Leave them in the water anywhere from 30 minutes to overnight, then rinse well in cold water to take out a large amount of the starch.
- In a deep fryer or heavy bottomed pot, heat the oil to 280 degrees and cook the potatoes in batches, about 6 to 8 minutes for each batch, until they are soft and their color has paled from opaque white to a semi-transparent white. Do not get impatient and yank them out early. Remove them from the oil with the skimmer or wire basket and spread evenly on the baking sheet. Let them rest at least 15 minutes.
- Bring the oil up to 375 degrees, no hotter, no cooler. Fry the blanched potatoes in batches for 2 to 3 minutes each or until they are crispy and golden brown. Remove from the oil with the skimmer or wire basket, shake off the excess oil.
- Immediately drop the fries into the other large bowl, which has been lined with a clean, dry towel. Add salt to taste and whip out the towel. Toss the fries around in the bowl and serve while still hot. OOH LA LA!