Makes 4 to 6 servings
Ingredients
- 1 1/2 lb russet potatoes, peeled and sliced into matchsticks 3/8 inch thick
- 2 1/2 cups vegetable oil
- Salt, as needed
Directions
- Rinse, drain, and dry the potatoes thoroughly. (Alternatively, the potatoes may be held in cold water until ready to cook. Dry them thoroughly before cooking, or the oil will splatter when they are added to it.)
- Heat the oil in a large cast-iron skillet or a 14-inch wok, preferably one with a handle, over high heat. Add the potatoes, and reduce the heat to medium. Cook for 25 minutes, gently jiggling the pan from time to time. Do not stir, to avoid breaking the fries.
- Increase the heat to high and cook the fries, stirring occasionally, until golden brown, 10 to 15 minutes more. Transfer to paper towels to drain briefly. Season with salt and serve immediately.
Variation: Herbed French Fries Prepare the potatoes as described above. Rather than seasoning with salt, place the fries in a bowl and toss with minced fresh herbs. Try using fennel, basil, rosemary, thyme, savory, chives, dill, oregano, or a combination.
