About the Recipe
Make sure to cut the potatoes as evenly as possible and dry them thoroughly before frying. Do it in smaller batches to prevent the oil overflowing. Remember, you can freeze the fries after the first round of frying and they'll keep for a long time, all you have to do is the hotter fry, you don't even need to thaw the fries first. Lay them out in a single layer on a sheet pan to freeze before transferring to a tupperware or ziptop bag or they'll stick together.
Ingredients
2-3 pounds Russet potatoes
Vegetable/Peanut oil
For Fry Sauce:
1/3 cup mayonnaise
1/3 cup ketchup
1/3 cup mustard
1/4 cup minced pickles
2 tsp worcestershire sauce
black pepper to taste
Preparation
Slice the potatoes into evenly sized strips, place in water bath until ready to fry
Fill pot NO MORE THAN HALF FULL with oil
Heat oil to 325 F
Pat potato strips dry
CARFEFULLY lower potatoes into fryer, frying in batches for 5-7 minutes or until very lightly colored
Remove from oil, place on wire rack or paper towels (at this point you can place the fries on a sheet pan and freeze them for later)
Raise oil temp to 375 F
Refry fries until golden brown, around 5-7 minutes
Remove to wire rack or paper towel, salt generously
For fry sauce:
Combine ingredients thoroughly