10lbs of Russet Potatoes, all shapes and sizes.
2 Quarts of Frying Oil (Preferably, Canola for taste.)
Seasoned Salt OR Sea Salt
2 Large Tupperware Containers.
Deep Fryer, or Heavy-bottom pot
Skimmer, or Wire Basket.
Step One: Fill one of the Tupperware containers with ice water. The colder it is, the better. Then you can Peel the potatoes, but I don't do that. I prefer some skin to my fries, it gives a distinct taste and crunch. Cut your potatoes into 1/4inch sticks. PUT THEM IMMEDIATELY IN THE ICE WATER. If you don't they will oxidize and not taste as great in the end. After you finish filling up one container, put it in the fridge and let is sit overnight. This gets rid of a lot of starch! While waiting a day, repeat the same process as the first container.
Step Two: Heat up your oil to approximately, 280F/140C. This will be the first stage of frying, this stage is called Blanching. You will get a creamy texture on the inside from this. Cook your potatoes in batches, and let each batch fry for 6-8 minutes, and then rest for about 15 minutes.
Step Three: After you blanched your last batch of fries, turn up the heat of the oil to 375F/190C. Fry for 2-3 minutes each batch or until golden brown. Obviously, remove excess oil.
Step Four: Immediately, drop the fries into the serving container you wise to use. Pat down the fries to get rid of any other excess oil and add the seasoned/sea salt to taste and rosemary.