French Fries

Directions

1. 1
   Soak potatoes Peel potatoes and square off sides and ends.
2. 2
   Cut lengthwise into 1/3-inch-thick slices, then cut into 4-by-1/3-by-1/3-inch sticks.
3. 3
   Place in a large bowl and add cold water to cover by 1 inch, then let soak in the refrigerator at least 4 hours or up to 24 hours.
4. 4
   Drain potatoes and spread on a clean kitchen towel and dry completely, patting off as much water as possible.
5. 5
   Blanch potatoes in oil Line baking sheets with a double thickness of paper towels.
6. 6
   Heat 2 inches of oil in a heavy stockpot over medium heat to 300F on a deep-fry thermometer.
7. 7
   Working in batches and using a spider, lower potatoes into oil (the temperature will drop significantly, to about 270F, and slowly climb up again) and stir to separate.
8. 8
   Cook just until softened (test one by breaking in half; it should be almost completely cooked through), but not brown, about 3 minutes.
9. 9
   Use a spider or slotted spoon to transfer to one of the prepared baking sheets to drain, spreading in a single layer.
10. 10
    Allow oil to return to 300F between each batch.
11. 11
    (The potatoes can be blanched and left to drain on the prepared baking sheets for 4 hours in the refrigerator before finishing, replacing the paper towels as necessary.)
12. 12
    Fry Heat oil to 350F.
13. 13
    Again working in batches, add blanched potatoes to oil (the temperature will drop to about 340F) and stir to separate.
14. 14
    Cook until golden brown, 4 to 4 1/2 minutes; if desired, add the rosemary and lemon zest during the last 20 seconds of cooking.
15. 15
    Use a spider or slotted spoon to transfer to prepared baking sheets to drain (replace paper towels if you are using the same baking sheets as above).
16. 16
    Allow oil to return to 350F between each batch.
17. 17
    Serve Sprinkle with salt and serve immediately.