Cooking Instructions
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Step 1
Fill a large bowl halfway with cold water. Set aside. Using a sharp knife or mandoline, slice the
Yukon Gold Potatoes (5)
into thin fries (about 1/3 to 1/2-inch thick). Transfer the cut potatoes to the cold water.
Step 2
Swish the potatoes in the water with you hand and drain the water from the potatoes. Refill the bowl with cold water and rinse again.
Step 3
Use paper towels to pat the potatoes dry.
Step 4
Add the
Peanut Oil (as needed)
to a medium dutch oven. Put the potatoes into the cold oil.
Step 5
Place the oven on the stove and turn the heat to medium-medium high. The oil will bubble briskly once it comes to temperature.
Step 6
Cook the potatoes for 25 to 30 minutes until crisp outside and tender inside, stirring occasionally. Meanwhile, line a baking sheet with paper towels and set aside.
Step 7
Use a spider or slotted spoon to scoop out the fries and transfer them to the baking sheet. Immediately sprinkle the fries with
Kosher Salt (3 g)
.
Step 8
Serve warm with ketchup or dipping sauce of choice!
