Andy's Perfect French Fries

Andy Wold's Note:

I'm not sure where I got the original recipe from, but it differs slightly from others I've seen, and works well in high altitude locations (Salt Lake City).

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 6 medium russet potatoes, peeled
• vegetable oil, for frying
• 1 dash salt

Directions:

1. Preparation:.
2. Cut the potatoes into 1/4" (1cm) strips. Place in bowl of ice and water to cover the potatoes completely. Refrigerate for at least 10 minutes -- preferably for 1 to 2 hours. When ready to cook, remove potato strips from water and dry well on paper towels.
3. Par-Cook Step:.
4. Heat the oil to 375F (190C). Place strips in a frying basket and lower carefully into the hot oil. Fry for 5 to 8 minutes, then remove and drain on dry paper towels. The fries can be refrigerated at this point for use at a later time.
5. Browning Step:.
6. Increase the oil to 400F (205C). Cook fries for the second time until they are crisp and golden (about 3 to 5 minutes.) Drain on paper towels, season as desired, and serve at once.