Bistro-Style Pommes Frites (French Fries)
Peel the potatoes, leaving a patch of skin at both ends. Cut lengthwise into 1/4-inch-thick slabs, then cut the slabs into 1/4-inch-wide sticks. (Or use a mandoline for faster-to-cut fries.) Soak t
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Ingredients
- 4 Russet potatoes
- Peanut oil or vegetable oil, for frying
- Fine sea salt
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