2 lg russet potatoes
1 48 -ounce can shortening
Recommended: 1/4-inch potato slicer
1. Peel the potatoes, dry them and slice using a mandolin or other
slicer with a setting as close to 1/4-inch square strips as you've got.
2. Rinse the fries in a large bowl filled with around 8 cups of cold
water. The water should become milky. Dump the water out and add another 8
cups of cold water plus some ice and let the fries sit for an hour.
3. Spoon the shortening into your deep fryer and set it to 375 degrees.
On many fryers this is the highest setting.
4. Remove the fries from the water and spread them out on a towel to
dry for 10-15 minutes. Don't let them sit much longer then this or they
will begin to turn brown.
5. The oil should now be hot enough for the blanching stage. Split up
the fries and add them to the oil for 1 1/2 minutes at a time. Watch them
carefully to be sure they don't begin to brown. If they start to brown
on the edges, take 'em out. Remove the fries to paper towels to drain and
cool. When the fries have cooled, put them into a resealable bag or
covered container and freeze for 4 to 5 hours or until the potatoes are
completely frozen. As the fries freeze you can turn off the fryer, but turn it
back on and give it plenty of time to heat up before the final frying stage
for your fries.
6. Split up the frozen fries and add one half at a time to the hot oil.
Fry for 4 1/2 to 6 minutes or until the fries have become a golden brown
color and are crispy on the outside when cool. The second batch may take a
tad longer than the first, since the oil may have cooled. Drain the fries
to paper towels and salt generously.