Cold-Fry Frites

 2 pounds russet potatoes

2.5 quarts vegetable oil

sea salt

Rinse the potatoes, peel them, rinse again, and cut lengthwise into 3/8 inch fries (you don't have to be exact).

Soak the potatoes in a bowl of cold water for about 5 minutes, changing the water when it becomes cloudy, until the water remains clear.  Soaking releases the starch in potatoes, making them less rigid and less likely to stick together while cooking.

Drain the potatoes and wrap them in kitchen towels to dry.  Removing the excess liquid will speed up the cooking time and reduce the likelihood of the potatoes splattering once the oil is hot.

Transfer the potatoes to a saucepan and set it on the stove.  Pour the oil over the potatoes. Do not cover the pot.  Set the heat to high, stirring the potatoes gently with a metal spoon to distribute and prevent sticking.  

The oil should move from a peppy simmer to a boil in about 9 minutes.  When the oil starts to boil, set a timer for 17 minutes.  Stir the potatoes very gently every 3-4 minutes to prevent sticking and ensure even cooking.  Don't worry about overboiling-the oil should boil rapidly and evenly with no need to adjust the heat throughout the entire process.

When the timer rings, the potatoes should have begun to take on color, turning from white to slightly golden, but will still have about 4 minutes remaining until they are fully cooked.  For these last few minutes, watch them closely, stirring gently.  When the fries are a deep golden brown, taste one to make sure they are truly crisp and firm on the outside with a creamy interior.  They should not be the least bit soggy, so resist the urge to remove them from the oil too soon.  When you are happy with the consistency, carefully transfer the rest of the fries with a wire skimmer or slotted spoon to a paper-towel-lined tray to drain. Season with salt and serve immediately.

Recipe from Epicurious.