Courtesy of Salt Traders Inc

INGREDIENTS:

2 large russet potatoes, unpeeled, cut into approximately 3/8-inch square lengths
Peanut oil
Ice
Your favorite salt (Try one of these!)

DIRECTIONS:

Place the cut potatoes in a large bowl. Add water to cover, then a 2-3 inch layer of ice cubes over the top. Place in the refrigerator for 30 minutes but not much longer. (The idea is to chill the potatoes, so that when it comes time to cook them, the heat of the oil has time to penetrate to the potatoes' center before the outside of the potato overcooks.)

In a large electric fryer (or very large, 5-quart saucepan minimum), heat oil to 325 degrees. (The large saucepan is important, as it prevents the oil from boiling over when you add the fries.)

Discard ice and water from the potatoes, and pat them very dry! (Any water left on the potatoes spatters when added to the hot oil.)

Add fries in batches to the hot oil. Allow the fries to cook, occasionally stirring with a slotted spoon or similar utensil for about 5-10 minutes, until potatoes have just begun to turn golden brown.

Remove fries, and allow to drain on paper towels for at least 15 minutes, or as long as one hour.

At time of service, bring oil to 350 degrees. Re-fry for about 1-3 minutes, or until the fries are a beautiful golden brown and puffed back to life.

Remove to drain on paper towels, and season with one of your favorite salts (see here for ideas!)