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Frying twice ensures crisp-textured French fries that retain their crunch for a longer period of time.

6 medium russet potatoes

Canola, peanut or vegetable oil

Salt to taste

Deep fryer or pan

1. Peel potatoes. Cut each in 3/4-inch slices. Stack slices and cut into 3/4-inch sticks. Place in a bowl of ice water to soak for 30 minutes. (Soaking removes starch, so that potatoes will be crisp when deep fried.)
2. Heat oil to 325*F (160*C) in deep fryer.
3. Drain potatoes and pat dry thoroughly using paper towels. Any excess water will splatter when they are added to the hot oil.
4. Dip frying basket in oil (this prevents the potatoes from sticking to it), then add a handful of potatoes into basket. Lower into oil and par-fry for 3 minutes or until potatoes are tender, but not browned. Lift basket and allow potatoes to drain. Turn out onto a brown paper bag lined with paper towels. Repeat procedure with remaining potatoes.
5. Increase the temperature of the heated oil to 375*F (190*C).
6. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on a fresh brown paper bag lined with paper towels. Salt to taste and serve hot.

Makes 6 servings.

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