2 1/2 pounds Yukon gold potatoes, scrubbed, dried, sides squared off, and cut lengthwise into ¼-inch by ¼-inch batons (used organic home grown Hancock Shaker Potatoes)
6 cups peanut oil (used canola oil)
Combine the potatoes and the oil in a large Dutch oven or heavy-bottomed pot. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes. Meanwhile, line a baking sheet with a double layer of paper towels.
Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using a skimmer or slotted spoon, transfer fries to paper towel-lined baking sheet. Season with salt (and pepper, if desired) and serve immediately.
*Sometimes simple taste good especially if it’s the real thing. Fresh and organic potatoes from CSA Hancock Shaker Village…how can you go wrong with that and who doesn’t love fried potatoes?! I even tried to make my version of Five Guy’s Cajun French Fries. Tip from Brown Eyed Baker toss the potatoes with oil before frying it turned out crisp and I guess to avoid oil splashing all over you too. The most important it satisfied my craving for fries. enJOY!!!
Source: Brown Eyed Baker