My mom always made these when ever we had steak.
COOKING UTENSILS NEEDED
Deep Fryer or dutch oven
5 pounds Russet potatoes
1 gal peanut oil or canola
Heat peanut oil to 350 degrees in an extra-large heavy pot. I use a 7 quart Dutch oven or a large cast iron pot. Do not fill pot more than half way with oil.
Place fresh cut fries in large microwaveable bowl, toss with 1/4 cup oil, and cover with plastic wrap. Microwave on high power until potatoes are partially translucent and pliable but still offer some resistance when pierced with tip of paring knife, 6 to 8 minutes, tossing them with rubber spatula halfway through cooking time. Carefully pull back plastic wrap from side farthest from you and drain potatoes into large mesh strainer set over sink. Rinse well under cold running water. Spread potatoes onto kitchen towels and pat dry. Let rest until room temperature, at least 10 minutes and up to 1 hour.
SLOWLY lower fries into hot oil using a mesh spider or slotted metal spoon, and fry until potatoes turn light golden or just begin to brown at corners, 6 to 8 minutes. Transfer fries to thick paper bag or paper towels to drain (now cook whatever entre you are making, like fried shrimp).
Turn heat to high and raise temperature of oil to 375 degrees.
Return fries into hot oil using a large metal slotted spoon or and fry until golden brown and crisp, 3 to 5 minutes. Transfer to fresh paper bag or paper towels to drain. Season fries with salt to taste and serve immediately with ketchup.
Variations: Seasoned French fries
© Russ Ahrens and The Magic of a Perfect Pairing, 2022