Ingredients

1⅓ lb potatoes, preferably russet

3 cups vegetable oil

sea salt

Preparation

Take out a large bowl and fill it with water.

Slice the potatoes into long, thin strips and place the strips in the water to remove some of the starch. Remember to leave the skin on the potatoes when cutting them.

Remove the potatoes from the water and pat them dry.

Heat the vegetable oil in a small fryer until the oil reaches 300 degrees F. Fry the fries a few batches at a time for about 5 minutes, which is when they should go from shiny to matte.

When finished, use paper towels to drain.

Reheat the oil to 350 degrees F and then fry the potatoes again until they are golden brown and crispy.

Remove from oil, drain and toss with sea salt. Serve.