I love these thin fries. I also love fat fries. And in-between fries. I love fries. But these are addicting. You must serve them with Fry Sauce. It's a Utah thing. Enjoy!
|6 wholes||russet potatoes, peeled|
|vegetable or peanut oil for frying|
|Fry Sauce or ketchup, for serving|
Peel and rinse the potatoes, then slice them into thin pieces. Next, stack a few pieces at a time and slice them into thin sticks. Place the fries in a large bowl and cover them with cold water. Swish them around to get off the extra starch, then pour off the starchy water and replace it with fresh. Do this once more, covering with fresh water and setting them aside to soak for 2 to 3 hours.
When you're ready to make the fries, drain off the water and lay them on baking sheets lined with paper towels. Blot them with more paper towels to dry them as much as you can.
Heat a few inches of oil in a heavy pot to 300 F (use a deep fry thermometer to make sure the temperature is accurate).
In 3 or 4 batches, use tongs to place a small amount of fries into the oil and until the potatoes are soft but not at all starting to brown, about 2 minutes per batch. Remove each batch and drain them on new/dry paper towels. They won't be done at this point! This is just the first frying.
Now, when all the potatoes have had their initial frying, turn up the heat until the oil reaches 400 F. And when the oil's hot, start frying the potatoes in batches again until the fries are golden brown. When they're all done, sprinkle them generously with salt and dig in!