The secret to outstanding homemade French fries is to fry them twice, and chill them in the refrigerator in between frying. The first plunge in oil cooks the potatoes through for a fluffy texture; the second one, at a higher temperature, forms a crisp exterior.
Canola or peanut oil, for frying
2 large russet potatoes (about 1 lb. 10 oz.), unpeeled, cut into ¼"-thick sticks
Kosher salt, to taste
1. Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until the temperature registers 375° on a deep-fry thermometer. Add all the potatoes and cook, turning occasionally and maintaining an oil temperature of 325° (adding the potatoes will cause the temperature to drop), until pale and tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet and refrigerate until chilled, about 1 hour.
2. Increase oil temperature to 385°. Working in small batches, add potatoes again; cook, stirring until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet. Season fries with salt.
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