4 Russet potatoes
Enough canola oil to fill fryer to max line.
Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. (No need to peel.)
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a deep fryer with oil to 325 degrees F.
Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. All potatoes should be covered in oil. Cook until potatoes are light brown, 6 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt. Repeat until all potatoes are cooked.
Recipe adapted from Guy Fieri, June 2008
