2 lbs russet potatoes (about 3 med.) peeled
: 3/4 tsp. salt
: 1/4 tsp. pepper
: Oil for frying
: Cut potatoes legthwise, pat dry with paper towel
: Heat 3" of oil in heavy large saucepan over med-high heat to 350, adjusting if necessary to maintain temp. Line 2 baking sheets with several layers of paper towels. Fry in small batches 2 1/2 minutes or until potatoes are pale white and just tender but not limp. (they will become limp as they cool). Drain well; place on paper towels. let stand, uncovered, at least 5 minutes or up to 3 hours.
: When ready to serve, heat oil to 375. fry in batches 2 1/2 minutes or until golden brown. Drain wll, place on paper towhels and sprinkle with salt and pepper.
: It says double frying is crucial to obtain the perfect french fry. The first frying is done at a lower temp and allows the inside to cook without browning the outside. The second frying , at a higher temp, is done right before serving. The second frying browns the outside of the potato while keeping the inside moist and tender. This process allows you to get half the frying out of the way early, requiring only a quick fry immediately before serving.