Presented by: Chef Charlotte Rudge, Kathy Casey Food Studios, Seattle

Ingredients

• russet potatoes
• oil, vegetable or canola
• salt
• pepper
• chopped parsley

Preparation

Wash and dry the potatoes. Leaving skins on, cut potatoes into 1/2 x 1/2 x 3inch strips, about the size of steak fries. You can cut potatoes up to a day ahead, place in water and refrigerate until needed.

Using a deep-sided cast iron or heavy metal pan, fill with oil until it’s about 1 1/2 to 2 inches deep. Heat oil to 300 degrees.

Before blanching pat potatoes dry, make sure all excess water is gone. Carefully with a metal spatula place the fries into the hot oil. Blanch until cooked halfway through, about 1 1/2 to 2 minutes, no color should form. With metal spatula, remove the fries onto a paper towel-lined tray and place in refrigerator for at least 15 minutes to chill. This can be done up to a day ahead.

Heat oil to 350 degrees. Carefully drop the fries into the hot oil and fry until crisp and golden brown. Remove fries and drain on paper towels. Place hot fries in a bowl. Season with salt, pepper and chopped parsley. Toss until well coated. Serve in parchment, newspaper or brown bag paper cones or on the side of a sandwich.

Variations

Season with your choice of seasonings or cheeses.