- 4 large Russett potatoes
- peanut or vegetable oil
- ice cold water
- seasoning salt or regular salt to taste
- paper towels
Peel the potatoes and cut into whatever thickness your family likes best. If you like “shoestring fries” you should cut
the potatoes very thin. If you like “steak fries” then cut them thicker.
Get a large mixing bowl and fill it with cold water and a few ice cubes. Place the peeled, cut potatoes into the ice cold water for a few minutes.
After soaking the potatoes you should drain them on paper towels and blot them dry.
Place oil into your deep fryer or a large stock pot and heat it up. Place one potato strip in to see if the oil is hot enough. Oil must be very hot to avoid getting greasy tasting fries.
Fry the potatoes until they have reached the desired doneness. Place paper towels on a large plate and scoop out the fries and place them on the towels to soak up any leftover oil. Salt and enjoy.
**The reason for soaking the fries is to remove the starch. It will keep the potatoes from sticking together while they are cooking.**