In this scenario, you start the potatoes in cold oil. This method is perfectly fine and can give you crisp, fluffy fries. The drawback here is that they cook a little less evenly than the other versions, and they tend to stick to the bottom of the pot.
Cut your fries as desired, ideally into ¼-inch/6-millimeter matchsticks. (If you have a Japanese mandoline, such as a Benriner, use it. I encourage you to make the small investment in this invaluable tool, especially if you make fries often. Cut the potatoes on the thickest setting, which is about ¼ inch/6 millimeters. Grip the potato with a sturdy towel so you don’t worry about turning your thumb into a fry, then stack half of the slices and cut the fries that same width. Then do the other stack. I reserve the oddly shaped edges for mashed or scalloped potatoes.)
Fill a large Dutch oven halfway with vegetable oil; you’ll need
Use a skimmer to transfer the fries to a wide bowl lined with paper towels. Shake them in the bowl while seasoning them with kosher salt. Serve immediately.
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