Active Time

　　40 min

　　Total Time

　　1 hr

　　The trick to french fries is double-frying. First, flash-fry the potatoes to eliminate moisture, then fry them again to ensure crispness. Eating them with mayonnaise will take you to Europe.

　　

Ingredients

Makes 4 to 6 servings

　　About 8 cups vegetable oil

　　2 pounds medium baking (russet) potatoes, peeled

　　Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with french fry or large (1/4-inch) julienne blade

　　Accompaniment: mayonnaise

　　

Step 1

Heat 1 1/2 inches oil to 325°F in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes with slicer into 1/4-inch sticks.

　　

Step 2

Fry potatoes in 5 batches for 1 1/2 minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain. (Return oil to 325°F between batches.)

　　

Step 3

Heat oil to 350°F. Refry potatoes in 5 batches until golden and crisp, about 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 350°F between batches.)

　　

Step 4

Season fries with salt.

　　Cooks’ notes:

　　If you don’t have an adjustable- blade slicer, you can slice the potatoes with a knife lengthwise into 1/4-inch-thick slices, then cut into 1/4-inch sticks.