Makes 8 servings
3-4 cups of peanut oil (for frying)
2 lbs. Idaho or russet baking potatoes – peeled, rinsed, and dried
sea salt to taste
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.