Makes 8 servings

Ingredients

3-4 cups of peanut oil (for frying)

2 lbs. Idaho or russet baking potatoes – peeled, rinsed, and dried

sea salt to taste

Directions

Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters.  Heat the oil to 375ºF.

Using a chef’s knife or a mandolin cut the potatoes into sticks ¼” wide and about 3” long.  Dry the potatoes thoroughly with clean paper towels.  Divide the potatoes into batches of about 2 cups each.

Fry the potatoes in batches until they are golden brown and crisp, 5 to 7 minutes.  Drain on fresh paper towels.  Repeat with remaining potatoes.   Sprinkle with salt and serve immediately. 

Chef's tips: For additional flavor pommes frites can be sprinkled with truffle oil, cheese and parsley.