- Russet potatoes
- Oil for frying
Cut potatoes into wedges. Blanch in unsalted, boiling water for 10 minutes. Drain the potatoes and cool slightly. Heat oil in a fryer or deep saucepan to 385 degrees. Carefully add the potatoes and fry for two to three minutes. Remove potatoes from oil and drain on a rack. (NOTE: fries can be made up to this point and refrigerated for up to six hours). Let the partially cooked potatoes cool for a few minutes, then place back in pot of hot oil and fry until golden brown. Drain on paper towels, season with salt and pepper and enjoy.