• Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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  • 2 pounds potatoes, preferably Bintjes or Idaho, peeled and sliced lengthwise into 1/3 by 1/3 by 2 1/2-inch sticks
  • Vegetable oil, for frying
  • Fine sea salt


Step 1

Soak potatoes in cold water to cover for a minimum of 1 hour and up to 24 hours. Drain and pat dry.

Step 2

Heat 3 inches oil in a large stockpot to 275 to 300 degrees F. Line 2 baking sheets with paper towels. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked, but barely colored. Using a slotted spoon, transfer to 1 of the prepared baking sheets to drain in a single layer.

Step 3

Increase oil temperature to 350 to 360 degrees F. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer. Sprinkle with salt and serve immediately.

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