Originally aired November 7, 2011
- 4 (5-6 inch long) Russet potatoes, about 2 pounds total
- 2 quarts canola oil, for frying
- 1 tablespoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 5 garlic cloves, peeled and minced
- 2 tablespoon chopped flat-leaf parsley
- 1/2 tablespoon canola oil
Peel potatoes (or lightly scrub if desired), then cut into 1/3-inch slices and then into 1/3-inch sticks. Place the potatoes in a large bowl filled with water as you cut them to keep them from discoloring.
Soak the potatoes for at least 30 minutes or up to 24 hours in the refrigerator. This will remove the excess starch from the potatoes.
Fit a heavy stockpot with a deep-fry thermometer. Heat the oil over medium-high heat to 275-300 degrees F. Have ready a rack set over a baking sheet
Drain the potatoes and pat dry extremely well. Add 2 handfuls of potatoes to the hot oil. There should be at least 1 inch of oil above the potatoes. Cook until the potatoes are light brown, 5 to 7 minutes. Use a skimmer to remove the potatoes, gently shaking off excess oil, and put them on the rack to drain. Repeat with the rest of the potatoes. Let all the potatoes cool.
Mix the finely minced garlic with chopped parsley and 1/2 tablespoon of oil together. Season with salt and pepper. Set aside.
Increase oil temperature to 350 degrees F.
Cook the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove, shake off excess oil and dump into a large metal mixing bowl. Add garlic mixture while fries are still hot and straight out of the fryer. Toss to coat everything evenly and well. Serve immediately.