Ingredients:
2 lbs unpeeled russet potatoes, cut lengthwise into 1/3 inch thick sticks
vegetable oil, for frying, about 8 cups
fine sea salt
Greek oregano
Directions:
In a large bowl, cover the potatoes with water.
In a deep fryer fitted with a basket or a heavy medium saucepan, heat 3 inches of vegetable oil to 340 F.
Drain the potatoes and pat dry with paper towels.
Add half the potatoes to the oil and cook until they begin to blister and turn golden, about 15 minutes.
Shake up the basket every once in a while (not too often – especially in the beginning when the fries are still soft), or run a fork through the saucepan to make sure fries are not sticking together.
Spread the fries on paper towels to drain and cool.
Repeat with remaining fries.
(Fries can be made to this point up to 4 hours in advance of serving).
Heat the oil to 375 F.
Add a quarter of the fries and cook until browned and crisp, 1 to 2 minutes.
Drain on paper towels and repeat with remaining fries.
Sprinkle with sea salt and some oregano.
Servings: 3-4
Time preparation: 5 min.
Time total: 43 min.