Shop Emeril Lagasse | Emeril Lagasse's Recipes | HSN Cookbook | Print Friendly Version

4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
Salt and pepper

1. Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear.
2. Cover with water by 1-inch and cover with ice.
3. Refrigerate at least 30 minutes and up to 1 day. Preheat the fryer to 325°F.
4. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry.
5. Add fries, a handful at a time, to the hot oil.
6. Fry, stirring occasionally, until potatoes are soft, limp, and beginning to turn a blond color, 6 to 8 minutes.
7. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels.
8. Let rest for at least 10 minutes or up to 2 hours.
9. Repeat with remaining potato pieces.
10. When ready to serve the French fries, reheat the oil to 350°F.
11. Working in batches, transfer some of the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown, puffed, and crispy, 1-2 minutes.
12. Transfer to paper lined platter and sprinkle with salt and pepper to taste.
13. Serve immediately.