Ingredients

The following ingredients have 4 Servings
  • 4 medium Yukon Gold potatoes
  • 32 ounces peanut oil (for frying)
  • 1 teaspoon kosher salt

Instruction

  • Fill a large bowl halfway with cold water. Set aside. Using a sharp knife or mandoline, slice the potatoes into thin fries (about 1/3"-1/2" thick).
  • Transfer the cut potatoes to the cold water and soak for 20 minutes.
  • Swish the potatoes in the water with you hand and drain the water from the potatoes.
  • Refill the bowl with cold water and rinse again. Use paper towels to pat the potatoes completely dry.
  • Add the oil to a medium dutch oven and put the dried potatoes into the cold oil.
  • Place the oven on the stove and turn the heat to medium-medium high. The oil will bubble briskly once it comes to temperature.
  • Cook the potatoes for 25-30 minutes until crisp outside and tender inside, stirring occasionally every 2-3 minutes.
  • Meanwhile, line a baking sheet with paper towels and set aside.
  • Use a spider or slotted spoon to scoop out the fries and transfer them to the baking sheet. Immediately sprinkle the fries with salt. Serve.