Deep fryer or heavy bottomed pot with oil thermometer
Skimmer or basket
Baking sheet
Paper towels
Ingredients
1large Idaho potato per person/serving
2quartsor more peanut oil
Salt
Instructions
Fill a large bowl with ice water. Peel the potatoes (I love this peeler) and cut them into 1/2 inch thick sticks. Roughly peeled is fine., no need to get every shred of skin off. Place into ice water for at least 30 minutes, then rinse.
Heat the oil to 280 f and cook the sticks in batches, about 6 to 8 minutes for each batch until translucent. Spread half-cooked sticks on a baking sheet (or suspend in basket, out of the oil) and allow to cool for at least 15 minutes.
Heat oil to 375 f. Fry blanched sticks for 2-3 minutes each until floating, crispy and golden. Remove and place into bowl lined with a paper towel. Season with salt and remove towel.