Ingredients
1 pound russet potatoes cut into 1/4" strips
1 gallon fry oil
Preparation
Cut russett potato into juliennes and blanch in 170 degree water for 20 minutes or so, until potatoes have reached equilibrium and are basically cooked through. Fry in 365 degree oil for 50 seconds.Drain & pat dry, then freeze overnight. Remove from freezer and place directly in 365 degree oil for 3 minutes. Drain, season to taste, serve when sufficiently cooled.
