2½ pounds Yukon Gold potatoes (about 6 medium)
6 cups (1.4 liters) peanut oil
Fine sea or table salt
I’ve only used Yukon Gold potatoes for this recipe and am not sure if it would work as well with starchier potatoes. Use fine sea salt for these because the smaller crystals stick better to the fries. If you want to add fresh herbs, I love the combination of finely chopped rosemary and thyme.
Cover your largest baking sheet with paper bags or paper towels for draining, and place it near the stove.
Scrub and dry the potatoes, then cut into ¼-inch batons. Place them into a large (4-5 quart) Dutch oven or deep pan. Add oil (it will barely cover the potatoes), and bring to a boil over high heat.
Once boiling, cook the potatoes, without stirring, for 15 minutes. After 15 minutes, use tongs or a thin spatula to carefully loosen any potatoes that are stuck to the pan. Continue cooking, stirring only if needed, for another 5-1o minutes, or until as crisp and golden as you like.
Use a large slotted spoon or spider to transfer the potatoes to the prepared baking sheet. Toss immediately with salt (and herbs, if using). Keep warm in a 200 degree oven if needed.